I cannot even handle the fact that 2017 is just days away. I’ve already started planning my new year’s resolutions, and I’ve bought a brand new shiny planner, but I’m mostly banking on the idea of going to bed at like… 8pm on New Year’s Eve. Regardless of when I’m going to bed, though, one thing I know for sure is that it’s not the New Year without a ball drop, so I’ve got these Ball Drop Cookie Pops for you! (And they’re done in less time than it even takes to bake a cake for cake pops!)
To start, you’ll want to break a package of your favorite vanilla sandwich cookies into small pieces. I did so by putting them in a zippered baggie and bashing them with a rolling pin, but you can use a food processor or a blender if you’d like. Next, add a package of softened cream cheese to the cookies, kneading until it’s well combined and a consistency that you can roll into balls.
Roll the mixture into balls with a diameter about the size of a quarter (the coin, I mean). Then, pop them in the freezer for about 20 minutes, or until they’re well-chilled.
Remove the cookie balls from the freezer. Dip a cake pop stick into a little bit of slightly melted white chocolate, then stick it into the cookie ball. This will help the cookie stick better to the stick and prevent it from falling off. Pop these back in the freezer as you prepare your coating to give the chocolate time to set.
Melt a container of vanilla frosting until it has a very thin consistency, microwaving it in 30 second intervals. Slowly dip your frozen cookie pop into the frosting, then remove it and tap off any excess. You’ll need to tap for quite awhile to make sure you get all of the excess off– you’re looking for a very thin layer (my first few had too much icing, so make sure you’re going really thin on this!)
Dip the cookie pop into silver, gold, or white pearl sprinkles while the frosting is still wet, making sure to coat the entire pop with the sprinkles. I used metallic sugars for this, which I picked up at my local store in the cookie decorating section. Chill the cookie pops until the frosting is set and the sprinkles aren’t falling off at all (you may have a couple of casualties during the chilling process!)
Aren’t they absolutely gorgeous? They remind me so much of the actual New Year’s Eve Ball in New York City, adorned in crystals and ready to descent as you count down until midnight. Since I hope to be asleep before that ball drops, I’d prefer these cookie pops.
They have all the beauty and plenty of flavor, but none of that pesky staying up late. And I can’t be the only person who was a little disappointed when I found out the ball descended slowly, rather than actually “dropping” into a shattered mess. Maybe I’m weird… but that slow decent was a little bit anticlimactic after staying up so late to see it. That’s why, to me, these cookie pops are way better.
- 1 pkg vanilla sandwich cookies, crushed
- 1 pkg cream cheese, softened
- 1/4 cup melted white chocolate chips
- Cake Pop Sticks
- 1 container white frosting, melted
- Silver, gold, or white pearl sprinkles
- Crush cookies into pieces, then mix with softened cream cheese.
- Roll mixture into balls with a diameter the size of a quarter.
- Freeze, then dip cake pop sticks into melted white chocolate before inserting them into the frozen cookie pops.
- Place cookie pops back in the freezer while melting frosting.
- Dip cake pops into melted frosting, tapping off excess, then dip them into sprinkles.
- Chill, then serve when frosting is set.
Happy New Year! What’s one thing you hope happens in your life in 2017? And what color of cookie pop is your favorite? Let me know in the comments below! See you in 2017!
