If there ever was a more perfect “back to school” pop, I think this is it…………

Milk and Cookies Popsicles l sherisilver.com

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.

Milk and Cookies Popsicles l sherisilver.com

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.

Milk and Cookies Popsicles l sherisilver.com

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.

Milk and Cookies Popsicles l sherisilver.com

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.

Chocolate Chip Cookies
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 egg
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.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

Want more popsicles? Check out my Pinterest board!

Milk and Cookies Popsicles l sherisilver.com


  1. sue | theviewfromgreatisland on September 14, 2017 at 1:00 pm

    How cute is this?? Pinning for sure!

    • sherisilver on September 14, 2017 at 2:04 pm

      One of my very favorites so far! 🙂

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