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Break apart sugar cookies and mix with softened cream cheese. When cookies and cream cheese are combined and no longer crumbly, combine into small balls. Chill for 15 minutes. Melt chocolate/candy melts according to package directions. Dip the end of a cake pop stick into coating and into each cookie ball. Once firm, dip into coating.
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Directions. 1. Add the cookies and cream cheese to a large mixing bowl or stand mixer. Mix until the cookies are small crumbs. 2. Use a cookie scoop or spoon to scoop up and roll small balls, about one inch. Place them on a cookie sheet covered with parchment paper. 3.
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Once the cake balls are firm, melt the candy coating in the microwave according to the package directions. Dip each cake ball in the coating, allowing any excess to drip off. Then, roll, sprinkle or drizzle with toppings of your choice. Insert the cake pops into a foam block or acrylic cake pop stand. Let stand until set.
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Preheat oven to 350℉. Line a baking sheet with parchment paper. To portion out the dough, scoop about 3 Tablespoons out, dust hands with powdered sugar, and roll into a ball. Place on a baking sheet, about 3 inches apart. Flatten with the bottom of a glass or flat measuring cup, dipped in powdered sugar.
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Mix. Mix the cream cheese and cookie crumbs together until the mixture is smooth. Make cookie cake balls. Scoop about 1.5 tablespoons of the dough. Smush the dough in your hands and roll it into a ball. Put on a tray. Place the dough balls on a cookie sheet lined with parchment paper or wax paper. Melt the chocolate.
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Step 10. Remove the cake pops from the freezer and dip into the melted candy melts. Step 11. As you dip the cake pops, make sure that the candy covers the entire cake pop. Put the vanilla cake pops in a block of Styrofoam or cake pop stand. Step 12. Also, add the sprinkles right away before the candy dries.
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Prep and preheat: Preheat the oven to 350 degrees F. Line baking sheet pans with silicone baking mats or parchment paper. Make the cookie dough: Whisk together the cake flour, cornstarch, baking powder, and salt. Set aside. Cream the butter, vegetable oil, powdered sugar, and granulated sugar until it is smooth.
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Directions. Line a baking sheet with parchment paper. Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended. Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
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Assembling Cake Pop Balls. Melting the First Batch: Add 1/4 portion of white bark or candy melts to a microwave-safe bowl. Heat at 50% power for 60 seconds and stir until smooth. Stick Insertion: Remove cake balls from the refrigerator. Dip one end of each lollipop stick into the melted vanilla almond bark.
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This time, I made Lofthouse Sugar Cookie Pops. Like, the Little Debbie Strawberry Shortcake Pops, these don't require you to bake ahead of time. Of course, you can always make a batch of fresh cookies yourself!
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Instructions. Mix together the softened cream cheese, and sugar cookies in a stand mixture until combined. Roll dough into balls. Place the cookie dough bites in the freezer for 20 minutes. Melt 1/4 cup of chocolate and dip the sticks into melted chocolate. Then stick into cookie dough ball. Freeze for 20 minutes.
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Instructions. Use a food processor to reduce the cookies to crumbs. Add the cream cheese and pulse until a dough forms. Scoop the dough out to balls and place on a parchment paper lined sheet pan. Melt a small amount of the white chocolate, dip one end of the stick into the melted chocolate then into the cake pop.
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Bake for 7-9 minutes. Transfer the cookies to a baking rack to cool. While the cookies cool, make the frosting: In the bowl of a stand mixer fitted with the whisk attachment, beat the butter until smooth. Add in the sugar and mix until incorporated. Add in the milk, vanilla and almond extracts, and salt.