Recipe courtesy of Sharzad Kiadeh
Show: The Kitchen
Episode: Poolside Party
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Cookie Dough Pops
Total:
1 hr 20 min
(includes chilling and freezing times)
Active:
30 min
Yield:
45 pops
Level:
Easy
Total:
1 hr 20 min
(includes chilling and freezing times)
Active:
30 min
Yield:
45 pops
Level:
Easy

Ingredients

Directions

Special equipment: a mini ice cream scoop and 45 lollipop sticks

With an electric mixer or by hand, beat the butter, granulated sugar, brown sugar, applesauce and vanilla in a bowl. Slowly add in the almond flour and salt. Mix in the chocolate chips. Refrigerate the dough for at least 20 minutes (or overnight) to make it easier to scoop.

Using a mini ice-cream scooper, scoop the dough into little balls. Roll the dough into each topping separately, add sticks and freeze for at least 30 minutes. 

Cook's Note

For the cereal topping, put the cereal in a plastic bag and crush to make smaller pieces.

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