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Cookie Lollipops

Total Time

Prep: 25 min. + freezing

Makes

32 servings

A dip and a drizzle turn crunchy cream-filled cookies into a deliciously different treat! Kids love these lollipops because they taste as good as they look. Jessie Wiggers, Halstead, Kansas
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Ingredients

  • 1 package (10 to 12 ounces) white baking chips
  • 2 tablespoons shortening, divided
  • 1 package (15.35 ounces) double-stuffed Oreo cookies
  • 32 wooden Popsicle or craft sticks
  • 1 cup semisweet chocolate chips

Directions

  1. In a microwave, melt white chips and 1 tablespoon shortening at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth.
  2. Twist apart sandwich cookies. Dip the end of each Popsicle stick into melted chips; place on a cookie half and top with another half.
  3. Place cookies on a waxed paper-lined baking sheets; freeze for 15 minutes. Reheat chip mixture again if necessary. Dip frozen cookies into mixture until completely covered; allow excess to drip off. Return to the baking sheet; freeze 30 minutes longer or until set.
  4. Melt the chocolate chips and remaining shortening; stir until smooth. Drizzle over cookies. Store in an airtight container.

Nutrition Facts

1 each: 160 calories, 9g fat (4g saturated fat), 2mg cholesterol, 80mg sodium, 19g carbohydrate (3g sugars, 1g fiber), 1g protein.

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