What have I done?
Does a person need to be munching on frozen cookie dough right before the holidays hit?
When turkey and dressing and cakes and pies inundate our lives?
What possessed me to place butter, granulated sugar, and brown sugar in the bowl of a stand mixer and send it whirling away?
To add Greek yogurt and vanilla extract?
Why did I add flour, baking soda, and salt?
How did those semi-sweet chocolate chips get in there?
What’s with the popsicle sticks?
And why—why in the name of George Washington’s baloony trousers—did I dip them in dark chocolate?!
We may never know.
Cookie Dough Pops
1 stick unsalted butter, at room temperature
1/2 cup brown sugar
1/3 cup granulated sugar
1/3 cup Greek yogurt
1 teaspoon vanilla extract
1 cup plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
3/4 teaspoons salt
1 cup semi-sweet chocolate chips
1 1/2 cups dark chocolate chips, melted for dipping
In the bowl of a stand mixer fitted with a paddle attachment, blend the butter and sugars until light and fluffy, about three minutes. Add the yogurt and vanilla, blending to combine.
Whisk or sift together the flour, baking soda, and salt. Add to the wet mixture and stir together. Toss in the chocolate chips and gently stir.
On a cookie sheet lined with waxed paper, drop spoonfuls of batter and then freeze for a few hours or overnight.
To dip in chocolate, melt the chocolate chips in a double boiler or in the microwave. Remove pops from the freezer and quickly dip in the melted chocolate. Return to the lined cookie sheet and freeze for the chocolate to harden.
Serve cold from the freezer.