Swole Dough Cookie Pops

🎂 Swole Dough Cookie Pops

Ingredients (per 2 pops / 1 serving of mix)

• 1 serving Swole Dough mix (any flavor: Buff B-Day, Chunky Hunk, Nutty Pump, Swoley Sugar, or Cookies & Curls)

• ½ tbsp milk

• ½ tbsp melted butter or neutral oil (such as coconut oil or light olive oil)

• 1–2 oz sugar-free white chocolate chips (for coating)

• Sprinkles (sugar-free if preferred)

• Cake pop/lollipop sticks

Instructions

1. Prepare the Dough:
   In a small bowl, combine 1 serving of Swole Dough mix with ½ tbsp milk + ½ tbsp melted butter or oil. Stir until a rich, pliable dough forms.

2. Shape:
   Roll the dough into 2 equal balls (about 1" each). Place them on a small plate lined with parchment.

3. Insert Sticks:
   Melt a tiny bit of white chocolate. Dip the tip of each cake pop stick in the chocolate, then insert into each dough ball. This helps them stay secure.

4. Chill:
   Refrigerate for at least 20–30 minutes (or freeze for 10 minutes) until firm.

5. Coat in Chocolate:
   Melt the sugar-free white chocolate chips gently (microwave in 20–30 sec bursts, stirring in between). Dip each chilled dough ball into the melted chocolate, spinning to coat evenly.

6. Decorate:
   Immediately top with sprinkles before the coating hardens.

7. Set:
   Stick the pops upright into a foam block or lay them flat on parchment until the coating sets.

Notes

• Works with any Swole Dough flavor.

• The ½ tbsp milk + ½ tbsp butter/oil method creates a richer, bakery-style cake pop texture.

• For a lighter version, you can use 1 tbsp milk only, but the pops will be firmer and less creamy inside.

• Store in the fridge for 3–4 days or freeze for later.