Chocolate, Cookies, Desserts

Chocolate Chip Cookie Dough Toffee Pops

June 8, 2012
It’s official.  I’m obsessed with Cookie Dough.  Any dessert I see that involves any bit of raw, safe cookie dough, I’m on it!  Like these, and these– Both from the new Cookie Dough Lovers Cookbook by Lindsay from Love and Olive Oil.  I think I’m obsessed with raw Cookie Dough, now more than ever, because I can’t eat cookie dough while pregnant.  Most cookie dough has raw eggs in it and while your pregnant you can’t eat raw eggs.   You can’t even have an over-medium egg.  Your eggs have to be completely cooked.  It’s one of the hardest things to not while pregnant.  Of course I do it, but it’s not easy.  
One of the first cookie dough recipes I tried while pregnant is not from the Cookie Dough Lovers Cookbook {but, trust me, I will be baking many, many of those recipes!}, but from this random little recipe booklet my mom found at the grocery store.  
While making these Chocolate Chip Cookie Dough Toffee Pops I was a little concerned.  The dough wasn’t quite as smooth as I was hoping.  But after some slight tweaks they came out better than I expected.  Imagine your biting into a treat that tastes like Chocolate Chip Cookie Dough, but with added toffee bits and graham cracker crumbs mixed in.  Yeah, I know what your thinking.  Delicious!  And your right.  One bite and I was convinced.  The sweet toffee enhanced the cookie dough flavor, and the graham cracker added a great crunch.  
These would be a great favor or gift to pass out to friends and family.  And the added lollipop stick definitely ups the cuteness factor.  Enjoy!

Chocolate Chip Cookie Dough Toffee Pops
For Printable Recipe, Click here!
Makes: About 30 Pops
½ cup (8 tablespoons) Unsalted Butter, at Room Temperature
½ cup Light Brown Sugar
¼ cup Granulated Sugar
1 teaspoon Pure Vanilla Extract
1 cup Graham Cracker Crumbs, Plus ½ cup more for Dipping
2 tablespoons All Purpose Flour
½ cup Mini Chocolate Chips
1/3 cup Toffee Bits
½ cup Chocolate, Melted
About 30 Lollipop Sticks
In the bowl of a stand mixer, beat together the butter, brown sugar, and granulated sugar, until creamy.  Mix in the vanilla extract.  Add the graham cracker crumbs and flour and stir until combined and a thick dough has formed.  Stir in the mini chocolate chips and toffee bits. 
Remove the bowl from the mixer and cover in plastic wrap.  Chill until the dough has hardened and completely chilled, at least 1 hour. 
Begin rolling the dough into ½-inch round balls.  Place the dough balls on a baking sheet or a plate.  Once you have used all the dough, place the baking sheet in the freezer for 5-10 minutes, just to slightly chill the dough balls. 
Remove the dough balls from the freezer and create an assembly line, lining up the lollipop sticks, melted chocolate, dough balls, ½ cup of graham cracker crumbs, and an extra plate or baking sheet.  Dip the end of 1 lollipop stick just slightly into the melted chocolate.  Stick that end of the lollipop stick halfway into one of the dough balls.  Holding onto the lollipop stick, dip one side of the dough ball into the melted chocolate, tapping off the excess chocolate.  Immediately dip the dough ball into the graham cracker crumbs so all the chocolate is covered.  Set the lollipop on the extra plate or baking sheet, with the side that doesn’t have chocolate or graham cracker crumbs down.  Repeat with the remaining dough balls.
If needed, melt more chocolate or grab more graham cracker crumbs for decorating. 
Let the lollipops harden and dry completely before serving or storing.  These last up to 1 week in a sealed container.
Recipe adapted from Betty Crocker “Best Cupcakes and More”.

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  • Reply Kathryn June 8, 2012 at 10:07 am

    Oh goodness, these sound utterly amazing!

  • Reply Blog is the New Black June 8, 2012 at 11:53 am

    Adorable and just WOW- delicious!

  • Reply Jen June 8, 2012 at 1:03 pm

    These look totally yummy!

    By the way, the lack of raw dough or batter while pregnant was the worst…! I finally found out that I could cook/bake with pasteurized eggs and it was safe to enjoy them undercooked. The nearest grocery store that had them was 30 minutes away and it was totally worth the drive! :)

  • Reply Melissa Maruca June 8, 2012 at 2:33 pm

    These were soooo good!
    I was supposed to be on the treadmill when I was eating these but I felt that these were more important 😉

  • Reply Emilie June 8, 2012 at 3:10 pm

    sounds so good!

  • Reply Averie Cooks June 8, 2012 at 4:17 pm

    Love Lindsay’s book and these look so good. Cookie dough anything…yes, I want!

  • Reply Anna @ hiddenponies June 8, 2012 at 7:36 pm

    I love the non-raw-egg cookie dough options out there now! These look great – I’ve found some real gems in those grocery store pamphlets too – so random!

  • Reply Baker Street June 9, 2012 at 2:10 am

    How adorable are these pops! I would love one as a midnight snack! :) 

  • Reply Elizabeth June 9, 2012 at 3:01 am

    Toffee is one of my favorite desserts!

  • Reply Lauren at Keep It Sweet June 9, 2012 at 11:02 am

    These are adorable and they sound delicious! Glad you found a way to get your cookie dough fix:-)

  • Reply Carrie June 9, 2012 at 9:55 pm

    These are so cute!!! 

  • Reply Janine ( June 10, 2012 at 3:12 am

    Yum… love the idea to add the toffee! I’m hoping to make some Cookie Dough pops or truffles for Fathers Day.

  • Reply Audra June 11, 2012 at 12:40 pm

    I made cookie dough truffles today! We are on the same page :) Plus- thanks for the baby bump picture- you look adorable!!!

  • Reply Jessica P Still July 4, 2012 at 5:48 pm

    what kind of chocolate did you use? Does it matter?

  • Reply Krissy's Creations July 6, 2012 at 3:58 pm

    I used a Dark Chocolate, but any type of Chocolate will do.  It’s all about your preference :). Enjoy!

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