Last week was my beautiful niece Kyla’s 1st birthday party, and I made my deeeelicious white chocolate covered cookie sandwich pops, with a raspberry filling. It’s such a fun project, although it does take a bit of time and patience. This would be a great recipe to make with kids, because they could be creative in decorating the pops. Or, it’s great for any occasion where you’d like to write out some words (i.e. Congratulations, Happy Birthday, etc).
White Chocolate Cookie Sandwich Birthday Pops with Rasperry Filling recipe
Adapted from Better Homes and Garden’s Cookie Pops
- 1 1/4 cup flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup butter, softened
- 3/4 cup sugar
- 2 tsp milk
- 2 tsp vanilla extract
- Cookie pop sticks (about 50)
- 2 bags of White Chocolate Wilton Candy Melts (I picked them up from Michael’s), or any kind of white or regular chocolate for melting
Ingredients for the raspberry frosting filling:
- 1/2 cup butter, softened
- 2 cups confectioner’s sugar
- 1 tbs milk
- 2 tbs raspberry preserves (seedless if preferable, but if you already have seeded preserves on hand, they’ll work too)
1. Make the cookie dough
I often make the dough the night before, because it will need to stay in the fridge for 4-24 hours. Let a stick of butter soften to room temperature. In a mixing bowl, mix together 1 1/4 cup flour, 1 tsp cream of tartar, 1/2 tsp baking soda, and 1/2 tsp salt. In a separate bowl, whip the 1/2 cup of softened butter until light and fluffy. Mix in 3/4 cup sugar, 2 tsp milk, and 2 tsp vanilla extract. Mix well, and then slowly add the flour mixture, to create your dough. It may feel a little crumbly, but that’s okay – knead it together, and then separate into two pieces. Roll each piece into a tube about 1 inch in diameter. Roll them up separately in saran wrap, and leave in the fridge for 4 to 24 hours.
2. Bake the sandwich cookies
Preheat oven to 375 degrees. Lay out your cookie pop sticks on ungreased baking sheets, leaving at least in inch or two between sticks. I ended up using 2 baking sheets, but it depends on how many cookies you end up with. Cut one roll of cookie dough into slices, about 1/8th of an inch thick. Use your fingers to squish one slice onto the top of each stick. Bake for 7 minutes, or until slightly bronzed.
Count the number of cookie pops you baked, and then cut the same amount of slices from the second cookie dough roll. Place these (without sticks) an inch or two apart on an ungreased baking sheet, and bake for about 7 minutes.
3. Make the raspberry frosting
Let a stick of butter soften to room temperature. Mix butter until light and fluffy. Add 1 cup of confectioner’s sugar and mix. Add 2 tbs milk and 2 tbs raspberry preserves. Mix well, and then add another cup of confectioner’s sugar.
4. Assemble the cookie pop sandwiches
Using a knife, spread some frosting on half of the sandwich cookie. Taking a similar sized cookie from the cookies with no sticks, attach to the frosting, creating a cookie sandwich. Repeat with the rest of the cookies.
5. Dip the cookie pops
I find it challenging to microwave white chocolate, and I don’t own a double boiler, so what I did (at the suggestion of my lovely Mom!) was boil a pot of water on the stove. When it reached boiling, I turned off the stove and moved the pot to the counter, on a pot holder. I placed about half a bag of the melting chocolate in a glass bowl, and placed the entire bowl in the pot of hot water. Keep stirring the chocolate the entire time, and when it’s melted, dip each cookie pop into the chocolate, and place on wax paper to cool.
If you’d like to decorate the pops like I did, you can use any kind of edible decoration. I used little red nonpereils and sprinkles. Make sure to decorate with these while the chocolate is still warm. If you wait too long, they won’t stick well. Let cookie pops cool on the wax paper, and then find a piece of styrofoam, or anything else you can think of, to prop the cookie pops up to serve!
All in all, this batch made 42 cookie pops. However, you might end up making slightly more or less, depending on the size of your cookie dough roll, and how thickly you slice the dough when baking the cookies. As for calorie count… well, let’s skip that for this recipe 😉
About Diana [knitandbake.com]By day, I have my dream job, photographing musicians and celebrities, shooting ad campaigns, editorial work, and more. I live in New York City with my high-school sweetheart and husband Matt <3 When I need to de-stress from the craziness of everyday life, I love knitting, baking, cooking, making photo books, organizing & making gifts for the people I love. This blog is a collection of my projects and recipes, both original and borrowed. xo, Diana