Chocolate Oat Cherry Cookie Pops

Chocolate Oat Cherry Cookie Pops
70 min.
24
203kcal

Suggestions


Indulge your sweet tooth with these delightful Chocolate Oat Cherry Cookie Pops, a treat that perfectly combines the rich flavors of chocolate, the wholesome goodness of oats, and the tartness of dried sour cherries. Whether you're hosting a party, celebrating a special occasion, or simply looking for a fun baking project, these cookie pops are sure to impress both kids and adults alike.

With a preparation time of just 70 minutes, you can whip up a batch of 24 delicious cookie pops that are not only visually appealing but also packed with flavor. The use of Betty Oatmeal Chocolate Chip Cookie Mix makes this recipe incredibly easy, allowing you to focus on the fun part—shaping the dough and decorating your pops!

Each cookie pop is a delightful bite-sized treat, featuring a soft and chewy texture complemented by crunchy almonds and the sweet-tart burst of cherries. The finishing touch of melted semisweet chocolate drizzled on top adds an irresistible richness that will have everyone coming back for more. Perfect for parties, bake sales, or as a special after-school snack, these cookie pops are a creative twist on traditional cookies that will leave a lasting impression. Get ready to enjoy a deliciously fun baking experience!

Ingredients

  • 17.5 oz chocolate chip cookie mix 
  • 0.5 cup butter softened
  •  eggs 
  • 0.8 cup almonds chopped
  • 0.8 cup cherries dried sour chopped
  • 24  celery stalks with round ends)
  • oz baker's chocolate chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • ziploc bags
  • microwave

Directions

  1. Heat oven to 375°F. In large bowl, stir cookie mix, butter and egg until soft dough forms. Stir in almonds and cherries until well blended.
  2. Shape dough into 2-inch balls. On ungreased cookie sheet, place balls 2 inches apart; flatten slightly. Insert craft stick halfway into each ball.
  3. Bake 13 to 14 minutes or until set. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely.
  4. In small microwavable bowl, microwave chocolate uncovered on High about 1 minute or until softened and chocolate can be stirred smooth. Spoon melted chocolate into small resealable food-storage plastic bag; seal bag.
  5. Cut off tiny corner of bag; squeeze bag to pipe zigzag design over cookies.
  6. Let stand until set.

Nutrition Facts

Calories203kcal
Protein5.75%
Fat58%
Carbs36.25%

Properties

Glycemic Index
5.86
Glycemic Load
6.59
Inflammation Score
-4
Nutrition Score
4.670434811193%

Flavonoids

Cyanidin
0.11mg
Catechin
3.1mg
Epigallocatechin
0.12mg
Epicatechin
6.73mg
Eriodictyol
0.01mg
Naringenin
0.02mg
Apigenin
0.11mg
Luteolin
0.04mg
Isorhamnetin
0.12mg
Kaempferol
0.03mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:202.66kcal
10.13%
Fat:13.7g
21.08%
Saturated Fat:6.17g
38.58%
Carbohydrates:19.27g
6.42%
Net Carbohydrates:16.93g
6.15%
Sugar:8.96g
9.95%
Cholesterol:18.64mg
6.21%
Sodium:112.21mg
4.88%
Alcohol:0g
100%
Alcohol %:0%
100%
Caffeine:3.78mg
1.26%
Protein:3.05g
6.11%
Manganese:0.3mg
15.18%
Copper:0.2mg
10.08%
Fiber:2.34g
9.37%
Magnesium:35.09mg
8.77%
Vitamin E:1.3mg
8.68%
Iron:1.34mg
7.44%
Vitamin B2:0.11mg
6.18%
Vitamin B1:0.09mg
5.74%
Phosphorus:56.25mg
5.62%
Vitamin A:280.56IU
5.61%
Folate:19.58µg
4.9%
Zinc:0.73mg
4.87%
Potassium:123.66mg
3.53%
Vitamin B3:0.66mg
3.28%
Calcium:23.96mg
2.4%
Vitamin K:1.97µg
1.87%
Selenium:1.19µg
1.7%