Ok, so I fell pretty hard for those White Chocolate Cake Batter Truffle Pops.
So hard in fact, that I made these doughnut cake pops before I could even polish off their predecessors.
Yep, having both versions in the fridge at once was pretty dangerous.
If you haven’t yet seen Angela’s mouthwateringly delicious and insanely creative doughnuts, be sure to hop on over to Oh She Glows (via either of the links above) to read her post and drool over her photographs.
I winged it with the ratio of crumbled doughnut to cookie dough glaze, and was pleased with the resulting texture.
A dense but soft cookie dough-like interior with a hard chocolate shell… how can that be anything but absolutely scrumptious?!
Chocolate Chip Cookie Doughnut Cake Pops
yield: 6 cake pops
- 1 cup finely crumbled Chocolate Chip Whole Wheat Doughnuts
- 2 Tbsp Chocolate Chip Cookie Dough Glaze (or more if needed)
- 1/4 cup grain sweetened chocolate chips
- In a small bowl, stir together the crumbled doughnuts and glaze. If the mixture is too dry, add a bit more glaze just until it comes together.
- Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into 6 balls using your palms.
- Place doughnut cake balls on a parchment-lined plate and chill in the fridge until firm, about 1 hour. Once they’re firm, push a lollipop stick (or wooden skewer) into each doughnut cake ball.
- Melt the chocolate chips one of two ways: place in a heat-proof bowl and microwave in 30 second increments, stirring in between each, until chocolate is fully melted; OR place in a heat-proof bowl set over a pot with 1 inch if simmering water and stir until melted.
- *Holding on to the sticks, dip each doughnut cake pop into the melted chocolate and either place stick-up on a piece of parchment paper or stick-down in a marble-filled glass. Chill until the chocolate is set, at least 30 minutes.
*You can also “paint” on the chocolate using a small spoon.