Candy Stuffed Chocolate Chip Cookie Pops Recipes

Steps:

• Preheat oven to 375 degrees, with racks in top and middle. In the bowl of a mixer fitted with the paddle attachment, beat together flour, both sugars, baking powder, baking soda, and salt. Add butter; beat on medium speed until combined but some pea-size butter chunks remain. Add chocolate chips and beat until combined, then beat in eggs, one at a time, and vanilla.
• Line 2 baking sheets with parchment. Scoop dough into 4-ounce balls (each about 1/3 cup); make a deep, wide hollow in each center. Enclose 3 pieces of caramel in each; roll back into a ball. Place 6 balls on each sheet. Freeze 15 minutes.
• Bake, with one sheet on each rack, 10 minutes. Reduce heat to 350 degrees, swap sheet positions, and bake until centers are almost but not completely set (press gently on tops with your fingers to check), 7 to 10 minutes more. Remove from oven. Bang sheets on a counter a few times to create cracks in tops of cookies. Place sheets on a wire rack; let cool completely. Cookies can be stored in an airtight container at room temperature up to 3 days.

Steps:

• In a large bowl, cream butter and sugars. Add eggs and vanilla; mix well. Combine flour, salt, baking powder and baking soda; add to creamed mixture. Stir in oats and chocolate chips. , Shape into 1-1/2-in. balls; cover and chill for 1 hour. Place 4 in. apart on greased baking sheets; push a stick into the side of each ball. Bake at 350° for 15-18 minutes. Cool 1 minute before removing to wire racks; cool completely. , Tint vanilla frosting with food coloring (or use some as is); decorate cookies as desired with frosting and candies (adhere candies to cookies using a drop of frosting).

Steps:

• In a medium saucepan over medium heat, melt the butter and toast for about 5 minutes until it turns brown and smells nutty. Pour the brown butter into a large bowl. Let sit for 30 minutes to cool before starting to make the dough.
• To the bowl with the cooled butter, add the granulated sugar, brown sugar, vanilla, and yogurt. Using an electric hand mixer or stand mixer, beat for 2-3 minutes until fluffy.
• Add the egg and egg yolk and beat again until fluffy and well-combined.
• In a separate large bowl, whisk together the flour, baking soda, and salt. Sift ⅓ of the dry ingredients at a time into the wet ingredients. Beat just until incorporated, then scrape down the sides of the bowl with a rubber spatula between each addition. Make sure not to overmix.
• Add the chocolate chips and mini chocolate chips to the dough and gently fold just to incorporate. Cover the bowl with plastic wrap and chill in the refrigerator for 2 hours. You can also store the stuffings in the fridge so they're easier to work with later.
• Preheat the oven to 350˚F (180˚C). Line a baking sheet (or 2) with parchment paper.
• Using an ice cream scooper, scoop out 3 tablespoons of chilled dough and flatten out into a ¼-inch (6 mm) thick circle.
• Add 1 tablespoon of your stuffing of choice, such as caramel, cookie butter, chocolate hazelnut spread, or peanut butter, to the center of the dough round, and fold the edges of the dough around the stuffing. Seal tightly and roll into a ball. Repeat with the rest of the dough and stuffings.
• To the outside of the cookie dough balls, add your choice of toppings, such as mini marshmallows, chopped candy bar, chocolate chips, crushed chocolate sandwich cookies, white chocolate chips, rainbow sprinkles, pretzel pieces, or crushed potato chips. Press the toppings firmly into the dough, so they don't fall off. Repeat with the remaining stuffed cookie dough balls.
• Place the stuffed and decorated cookie dough balls onto the prepared baking sheet approximately 3 inches (7 cm) apart, so the cookies don't spread into one another. You may need to use 2 baking sheets.
• Bake for 11-14 minutes, or until the cookies are golden brown and evenly spread.
• Cool on a cooling rack for 10 minutes before devouring!
• Enjoy!

Steps:

• Heat oven to 350°F. Line 13x9-inch pan with foil. In medium bowl, stir Brownie ingredients until well blended. Spread in pan. Bake 20 to 22 minutes or until toothpick inserted 2 inches from edge of pan comes out almost clean. Cool 5 minutes. Freeze about 15 minutes or until brownies are completely cooled and firm. Remove from pan; peel away foil. Set aside.
• In medium mixing bowl, beat cream cheese and peanut butter with electric mixer on medium speed until blended. Add brown sugar, vanilla and salt. Beat until well blended; stir in miniature chocolate chips.
• Cut brownies into 6 rows by 5 rows, making 30 squares. Spread about 1 tablespoon cookie dough filling on bottom sides of 15 brownie squares; top with remaining brownie squares. Insert lollipop stick through each brownie stack (the stick should go into all layers but not completely through bottom brownie, securing the brownie stack). Place on cookie sheet; freeze about 20 minutes or until brownie stacks are firm.
• Place sheet of waxed paper on cookie sheet. In medium microwavable bowl, microwave 2 cups chocolate chips and 2 tablespoons vegetable oil uncovered on High 30 to 60 seconds, stirring every 15 seconds or until melted and smooth. Dip each brownie stack into melted chocolate. Using spatula or knife, evenly spread chocolate on brownies pops, scraping off excess chocolate. Immediately sprinkle with toppings.
• Freeze about 15 minutes or until chocolate is set. Store in refrigerator until ready to use.