If there ever was a more perfect “back to school” pop, I think this is it…………
If you’re that person who loves a long dunk with her cookies and milk, then these pops are definitely for you.
And they couldn’t be any easier – as any proper after-school snack should be.
All you need? Your fave chocolate chip cookies (you could even use store-bought but I’ve included a scaled-down recipe for “those” cookies) and a handful of simple ingredients.
I came across this recipe on the now-obsessing-over blog, Dessert For Two. As you might guess, every recipe on this beautiful blog serves two – which has earned a permanent place in my heart. Though we are not a 2-person household, I am often looking for small-ish recipes – I don’t always want to make 24 cupcakes or a 9″ layer cake, but I always want dessert. Christina has done ALL the work in figuring out the proportions and this recipe-creating-averse girl is truly grateful.
Who knew milk and cookies could be portable?
Milk and Cookies Popsicles
courtesy of Dessert for Two
2/3 cup heavy cream
1 1/2 cups whole milk
2 tablespoons sugar
1 1/2 teaspoons vanilla
1/2 teaspoon kosher salt
10 chocolate chip cookies, halved (storebought or use recipe, below)
Whisk all ingredients except cookies in a large measuring cup, making sure sugar is completely dissolved.
Place one cookie half in each of your popsicle molds (I use this). Pour your milk/cream mixture halfway up each mold. Repeat with remaining cookie halves and milk/cream. Insert your popsicle sticks, cover and freeze overnight.
To remove pops, hold molds briefly under hot water. Return to freezer till ready to serve.
from the back of the bag
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 cup brown sugar
1/2 teaspoon vanilla
1 cup flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
Pre-heat oven to 375 degrees; line 2 baking sheets with parchment paper.
Beat butter and both sugars in an electric mixer till fluffy – add egg and vanilla and beat again. Add dry ingredients and beat till just incorporated. Fold in chocolate chips.
Scoop tablespoon-sized mounds onto your prepared baking sheets; bake cookies for 9 – 11 minutes, or till deep golden brown. Transfer to wire racks to cool completely.
This delicious recipe brought to you by Sheri Silver
Want more popsicles? Check out my Pinterest board!