Chocolate Chip Cookie Dough Toffee Pops

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”.