It started out as harmless chocolate chip cookie dough.
But after I made a batch of plain chocolate chip cookies...
I added toasted pecans to half and baked some more.
But I still had all this tasty cookie dough left. So, I froze half the dough to bake up another time...
Then I melted some milk chocolate and let it cool.
Then each tasty pop got a dip in the chocolate goodness.
I rolled some in crushed pecans and popped them in the refrigerator.
These were awesome! It doesn't get better than yummy cookie dough dipped in chocolate!
* If you're concerned about raw eggs, use an egg-free cookie dough. Or eat these in moderation (if you can!)
The Best Chocolate Chip Cookies
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1 1/3 cup butter flavored Crisco (I substituted a portion of this w/ butter)
1/2 cup sugar
1 cup brown sugar
1 tsp vanilla
1/2 tsp molasses
4 cups semi-sweet chocolate chips
Mix flour, baking soda and salt in a small bowl; set aside. In a large bowl, beat crisco until fluffy. Add sugars and beat until smooth. Add eggs, beating after each one. Add vanilla and molasses. Add the dry mixture and mix until just combined. Stir in semi-sweet chocolate chips. Spoon large tablespoon-size balls onto an ungreased cookie sheet. Bake at 375 degrees for 11-12 minutes.
Or make cookie dough pop!