This post is sponsored by Davidson’s Safest Choice Eggs. All opinions are my own.
Ugh. I am in the midst of a serious cookie dough hangover, you guys.
It wasn’t enough for me to make safe-to-eat raw cookie dough, I had to go and put it in these flashback to the 80’s pudding pops!
Also, hello, fun summer treat. These couldn’t be easier to make! Your kids could make them all by themselves while you sneak bites of cookie dough and paint your toenails and shout about how no one is fanning you with grape leaves even though it’s eleventy billion degrees outside right now.
I didn’t want to make eggless cookie dough, though, because even a half batch of cookie dough would yield too much for these pudding pops. Sooooo, I just used Safest Choice Eggs. They’re pasteurized, yo. Which means, grab a spoon. That cookie dough is totally legit, raw or not. No salmonella to fear!
I just used as much dough as I wanted for the pudding pops, which duh, was kind of a lot. Then I scooped the leftover dough out to make cookies. Only, I wasn’t in the mood for cookies right that minute (weird, I know!), so I stuck the cookie sheet in the freezer for 30 minutes, removed it, and added the mostly frozen balls of dough to a ziplock baggie. The next time a cookie craving hits (like in about 5 minutes, probably) I’ll just grab as many balls of dough as I need and bake them as usual, kinda like a cookie baking ninja.
Pudding pops. Easy peasy, chicken squeezy. Make these for your face hole.
Chocolate Chip Cookie Dough Pudding Pops
1 recipe chocolate chip cookie dough, using mini chocolate chips (the recipe on the back of the bag works great!)
5.1 ounce box instant vanilla pudding
3 cups cold milk
1/2 cup additional mini chocolate chips
10 dixie cups
10 popsicle sticks (I used 5 paper straws, cut in half to make 10)
Prepare cookie dough according to recipe instructions.
Take small chunks of cookie dough and roll them into balls around the size of a peanut m&m. I used about 1 cup of cookie dough balls, but adjust according to your preference.
In a large bowl, whisk together the pudding and cold milk about 2 minutes or until beginning to thicken.
Stir in the cookie dough balls.
Sprinkle mini chocolate chips into the bottom of each dixie cup before filling with the pudding mixture. Fill the cups 2/3 to 3/4 full.
Place pudding cups in the fridge to set for at least 15 minutes.
Push the popsicle sticks into the pudding cups and carefully place in the freezer. Freeze for at least 4 hours.
Peel the paper cups off of the pudding cups and serve!