My vehement dislike of store-bought cookies is familiar to any and all who know me, and Oreos are among my least favorites of all. (My kiddo thinks this is especially weird because he’s recently discovered his adoration of chocolate fudge-filled Oreos – among the roughly 87 different varieties of Oreos you can find in stores nowadays.)
One rare exception for me is Golden Oreos, which are a buttery shortbread cookie filled with white frosting. I’d still take a homemade cookie any day of the week, but a Golden Oreo works in a pinch.
“GOLDEN Oreos?” my 11-year-old asked when I brought home a package of cookies to make these treats. “Gross. Seriously. That sounds disgusting.”
“Try one,” I said.
“Never,” he replied.
I went about my work, pulverizing the cookies in my little food processor, adding cream cheese to the crumbs and, after tasting, deciding on a pinch of salt.
“Taste this,” I said to the kiddo, handing him a lump of cookie pop filling that tasted surprisingly like sugar cookie dough.
“Never,” he replied.
I took a break to freeze the cookie pop balls, thinking they’d be a nice, cool summer treat – especially if I served them on sticks like a cake pop. And decorated them in festive summer sprinkles – specifically red, white and blue – to highlight July 4, one of my favorite times of year (followed by July 5, my birthday, which should be everyone’s favorite time of year).
After dipping my cookie pops in white chocolate and decorating them, I let them set briefly before bringing one to the kiddo, who was playing video games in the den.
“Here,” I said, handing him a pretty cookie pop.
Finely persuaded by his all-knowing mother – or likely just distracted by the video game – the kiddo grabbed the treat and took a bite.
“Oh my gosh, that’s amazing. Is that cookie dough?”
“Golden Oreos,” I said. “Can you finally admit they’re good?”
“Never,” replied the kiddo, shooting me a grin. “But feel free to make more of these things.”
Note: Dipping cookie or cake pops and letting them dry without smushing the coating is tricky if you don’t have a designated cake pop stand. (I do not have a designated cake pop stand.) Channeling my inner MacGyver, I put waxed paper on the counter and top it with three cooling racks, separating each level using small bowls to prop up the racks. I’m left with a raised grid-like box in which I can lean my pops upright to set.
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