A few weeks about on Instagram I asked you which you were more interested in learning – how to make a cookie pop or a cake pop. I was certain cake pops were going to win, but I was wrong! When cookie pops took the lead I knew exactly what type of cookie pop to make – watermelon cookie pops!
Now there are many different ways to make a cookie pop, but because I know that y’all like easy mode recipes, I attempted to find the easiest way to make a cookie pop. While my method wasn’t quite the easiest, I think I’ve come away with a few tips on how you can make them even easier!
Why Watermelon Cookie Pops?
It’s still summer, and watermelon is a summer food so I thought it would be fun to make watermelon shaped cookie pops!
What You’ll Need
To make these cookie pops you’ll need:
- 1 package of Oreos (I used regular but I highly recommend you use double stuffed!)
- Cake pop sticks (found at baking supplies stores or Michaels)
- Melting chocolate in pink and green
- Dark Chocolate
- 2 small ziplock baggies
- Cooking oil (I used coconut oil)
- Styrofoam or floral oasis to put the sticks in while they dry
- Take a sharp knife and cut your Oreos in half to resemble a watermelon slice. We found using a large knife made it easier to cut the Oreos without them crumbling. You will get a few cookies that fall apart, we used these for snacking 😉
- Put pink melting wafers in a heat safe bowl and add 1 tsp of cooking oil. Heat in the microwave in 10-15 second intervals mixing in between, until chocolate is fully melted. If it feels too thick, add a bit more oil and mix in.
- Dip the end of your cake pop stick into the melted chocolate then insert in the icing layer of the cookie (this is where I discovered I should have purchased double stuffed. The regular cookies are so thin I had to use a skewer instead of the cookie pop stick and they fell apart a lot easier than they should have.
- Poke each stick into your styrofoam and let dry (I popped them into the fridge for a minute)
- Take a spoon and drip pink chocolate over the cookie to fully coat it. Wiggle the cookie a few times to get the excess off then stick back into the styrofoam to dry. I tried dipping the cookies directly into the chocolate and lost most of the cookies – learn from my mistakes!
- While the pink is drying, place green melting chocolate in a ziplock bag with a few drops of oil and melt in the microwave already in the bag. Heat in 10 seconds intervals and massage the bag in your hands between trips in the microwave until melted.
- Repeat with dark chocolate in a second ziplock bag.
- Once pink chocolate is set, place cookie pops on a tray, trim off a small corner piece of the ziplock bag with green chocolate inside. Use this hole to decorate your cookie pops with a stripe of green chocolate for the watermelon rind.
- Repeat with chocolate making small watermelon seeds
- Allow chocolate to harden.
Honestly, I thought these were going to be a write-off. I had such trouble with covering the cookies with the pink chocolate I couldn’t imagine they were going to look like anything. But low and behold, they look pretty cute! I think if you make those few changes (swap out regular for double stuffed, and use the spoon to cover the cookie instead of dipping directly into the chocolate) you’ll be even more successful than I was!