Christmas Cake Pops from Cookie Crumbs
Festive chocolate-dipped cake pops made by crumbling leftover cookies or gingerbread, binding them with cream cheese and rum, then coating in dark chocolate. Quick holiday treat that transforms baking scraps into elegant bite-sized confections.
Ingredients
- 11 oz cookie crumbs or gingerbread, crumbled
- ⅓ cups cream cheese, organicmascarpone1:1Full guide →
- 2 tbsp rum
- dark chocolate, 60 percent cocoa
- decorative pearls(optional)
- wooden stickslollipop sticks1:1
neutral
- butter, for melting
Instructions
- 1
Crumble cookie scraps and gingerbread into fine crumbs
- 2
Knead crumbs with rum and cream cheese until a dough forms
- 3
Shape small balls from the dough, keeping them compact so they hold on sticks
- 4
Refrigerate balls until chilled
- 5
Melt chocolate with a small amount of butter
- 6
Dip wooden sticks into melted chocolate, then press balls onto sticks
- 7
Allow coating to set briefly
- 8
Dip each ball fully into chocolate, turning to coat completely
- 9
Stand sticks upright in a glass to set
- 10
Decorate with pearls or toppings as desired once set
Tips
Keep balls small so they adhere securely to sticks
Chill balls before coating to prevent sliding off sticks
Use a glass to stand sticks upright while chocolate sets
Good to Know
Refrigerate in airtight container up to 5 days
Shape and refrigerate balls up to 2 days before coating
At room temperature or chilled
Common Mistakes
Use large balls to avoid collapse on sticks during dipping
Skip chilling step to prevent chocolate from sliding off
Over-melt chocolate to risk burning and seizing
Substitutions
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