Red Velvet Cookie Pops

Red Velvet has always been one of my favorite flavors. Also, I am a huge fan of red velvet and white chocolate chip cookies. In this Instructable, I will be showing you how to make red velvet and white chocolate cookie-pops.

Here is what you will need:

For the Cookies:

2 sticks of butter

1/2 cup sugar

1/2 cup Brown Sugar

1 egg

1 tbsp vanilla extract

1/4 Tsp espresso powder

1 Pinch of Salt

1 tbsp of Milk

1/2 tsp baking soda

3 tbsp cocoa powder

1 tbsp of red food coloring

1/2 cup white chocolate chips, or chopped bars.

For the White Chocolate Drizzle:

4 oz of White Chocolate

1/4 cup Heavy Cream

4 oz cream cheese

Important Tools:

Cookie Pop Mold

Hand/Stand Mixer

Popsicle Sticks

To start, we need to prepare the wet ingredients. Cream the butter until fluffy with a hand mixer. Add in your white and brown sugar and mix until well incorporated. Add in your egg, milk, espresso powder, and vanilla extract. We use espresso powder because it helps bring out the chocolate flavor more. After those ingredients are combined, add your food coloring and mix until the color is fully combined and there are no signs of darker or lighter color in certain areas.

Lets get started on the dry ingredients!

In a separate bowl, add your flour, cocoa powder, and baking soda. With a whisk, mix until combined.

Slowly combine the dry ingredient into the wet ingredients. I would recommend adding the flour mixture in 1/4 cup increments. Once fully combined we can add in our chocolate. :)

This step is completely optional, but I think that red velvet cookies are always better with white chocolate. I used a bar of Lindt White chocolate, but you can use any type. Also, you can add in macadamia nuts if preferred. Just chop your chocolate or nuts and slowly mix it into the cookie dough.

The dough is finished! let's start baking.

Preheat the oven to 350 degrees

Start by greasing the cookie-pop molds with oil or butter. Use a spoon and place a scoop of cookie dough in the center of each of the cavities in your cookie pop mold. using a butter knife, spread the dough out evenly. Place the popsicle stick in each of the pops and cover with more dough. Bake the cookies for 12-15 minutes or until the pops look slightly browned. After baking, let the pops cool for at least 25 minutes before attempting to remove them from the mold. In the second picture, you can see half of the pops turned over to better see the underside.

let's decorate these now.

To make the white chocolate cream cheese ganache, chop your white chocolate into small chunks. Heat your cream until boiling. pour the hot cream into the white chocolate. While the chocolate melts, mix the cream in until smooth and creamy. once the ganache is not so hot (around room temp), add your cream cheese and mix until smooth.

To make the colored sugar: Put around 2 tbsp of granulated sugar into a Ziploc bag and mix in 4-5 drops of food coloring. Once the color is evenly mixed in, you're done!

You can decorate in any way you like, but I just drizzled the ganache on thin strands and sprinkled the colored sugar on top. Be creative! You can experiment with different sugar colors, ganache colors, or even different types of ganache. I froze the extra cookie pops and found that they were actually really good when frozen. I hope you enjoyed this Instructable and if you try this recipe, comment down below. I will answer any questions that I can.

Enjoy!