Go Back

Delicious Rudolph Chocolate Cookie Pops for Home Bakers

Rudolph Chocolate Cookie Pops made approachable with clear cues, pantry staples, and flexible swaps.
Print Recipe Pin Recipe
Ingredients Method

Ingredients
  

  • 1 cup unsweetened cocoa powder
  • 2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1/2 cup unsalted butter softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • Candy melts or chocolate for coating
  • Decorative sprinkles or edible eyes
  • Popsicle sticks

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, combine cocoa powder, flour, baking powder, and salt; whisk until well blended.
  3. In another bowl, cream together the softened butter and granulated sugar until light and fluffy.
  4. Add the eggs and vanilla extract to the butter-sugar mixture, mixing until fully combined.
  5. Gradually mix in the dry ingredients until just combined. Do not overmix.
  6. Chill the dough in the refrigerator for at least 30 minutes.
  7. Scoop tablespoon-sized portions of dough and shape them into balls before placing them on a lined baking sheet.
  8. Insert popsicle sticks into the center of each dough ball, ensuring they are secure.
  9. Bake in the preheated oven for 10-12 minutes, until the edges are firm.
  10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
  11. Melt the candy melts or chocolate in a microwave-safe bowl in short bursts, stirring between each burst until smooth.
  12. Dip each cookie pop in the melted chocolate, covering it completely. Allow excess to drip off.
  13. Sprinkle decorative items or edible eyes while the chocolate coating is still wet.
  14. Let the chocolate set completely at room temperature or speed up the process in the fridge.
  15. Serve your Rudolph Chocolate Cookie Pops at gatherings or as a fun holiday treat!