Gold Biscoff Cookie Dough Pops

Gold Biscoff Cookie Dough Pops By Jaina Patel of Cocoa and Silk 


 The only thing that can rival a warm chocolate chip cookie is some delicious edible cookie dough, and combined with the beautifully moreish biscoff flavor, we have a real winner on our hands! In recent years cookie dough has really grown in popularity and I am not one bit mad about it. I guess you could say the same about biscoff cookies which seem to be the new favorite for bakers all around – funnily enough they’re known as the airplane cookies over in the US, but in the UK where I live, they’re known as hairdresser cookies as you always used to get them alongside a cup of coffee as you’re getting your hair cut! So, it was only fair that this recipe combined these two loves of mine.

This recipe is super simple to bring together with ingredients you have on hand in your store cupboard, and completely safe to eat with heat treated flour and no eggs! If you haven’t gotten to try the Lotus biscoff spread yet, I am so excited for you! They offer a smooth and crunchy version and while I love the crunchy spread direct into my American buttercream recipe, this cookie dough features the smooth spread. After creaming the butter, spread and sugar together, all the other ingredients can be added in one go, except for the chocolate chips which are folded in at the end. Voila! The cookie dough comes together in less than 10 minutes and can be used in so many ways! Use as a layer in between your cakes, fill the center of your cupcakes with it, enjoy as a popsicle filling like I have done here, or simply eat a scoop for a delicious dessert.

You can either make the traditional icecream pop shape (a.k.a. cakesicles when filled with cake!), or these super fun chocolate bar popsicles which are as aesthetically pleasing as they are to eat – especially when using delicious caramel/gold chocolate as the coating! With these shapes you must use the “mold method” where you paint the silicone molds with chocolate before filling with the cookie dough, to keep the beautiful shape intact. 

 Once set, drizzle with some more chocolate and add a little sparkle using your favorite Sprinkle Pop sprinkles – I used the STUNNING Gold Solid Sprinkle Mix because I loved the way it accentuated the chocolate. I truly am in love with all of the Solid Sprinkle Mixes at Sprinkle Pop because not only is the selection of colors incredible, but also you can mix them together to make your very own custom blend to match any occasion! Check them out now if you haven’t already, I promise you won’t regret it!


Enough of the rambling from me, you will find the recipe below for these delicious cookie dough pops – I so hope you all enjoy them! X




Yield: Makes 6 pops

Prep Time: 20 mins

Freezing Time: 30 mins

Decorating Time: 30 mins




  1. 1/4 cup unsalted butter
  2. 1/4 cup Lotus biscoff spread (smooth)
  3. 1/3 cup light brown sugar, packed
  4. 2 tbsp granulated sugar
  5. 1 cup all-purpose flour
  6. 1 tsp vanilla extract
  7. 4 tbsp milk
  8. 2/3 cup dark chocolate chips
  9. 3/4 cup milk chocolate chips
  10. 3/4 caramel/gold chocolate chips
  11. 2 tsp vegetable oil
  12. 2 chocolate bar silicone molds
  13. 4oz bottle of Gold Solid Sprinkle Mix




  1. Preheat the oven to 375˚F
  2. Spread the flour onto an oven proof tray, and place in the preheated oven for 6-8 mins
  3. Remove from the oven and leave to cool
  4. Add the butter into a bowl of a stand mixer and mix on medium until light and creamy, then add the biscoff spread and mix until combined
  5. Scrape down the sides of the bowl, add the sugar and mix on medium speed until light and fluffy, around 2 mins
  6. Sieve the cooled flour directly into the bowl, then add the vanilla and milk and mix on low until combined
  7. Fold through the dark chocolate chips and leave to the side
  8. Melt the milk chocolate chips in a heat proof bowl in the microwave in 30 second bursts, stirring in between. Add 1 tsp vegetable oil
  9. In a separate bowl melt the caramel/gold chocolate chips in 30 second bursts in a similar method, with 1 tsp of vegetable oil also
  10. Once melted, add a couple spoonfuls of each chocolate into each mold in different areas to create a marble effect. Lightly tap each mold onto the surface to remove any air bubbles and ensure the surface is fully coated with chocolate
  11. Using a paint brush paint some chocolate onto the sides of the mold until fully covered
  12. Insert a popsicle stick into the mold and then remove. This will allow you to easily insert the stick into the cookie dough later
  13. Freeze the molds for 15 minutes
  14. Remove the molds from the freezer, and then use the paintbrush to add a second coat of chocolate to the sides only
  15. Add a scoop of cookie dough to fill each of the chocolate shells leaving a 2mm gap from the top
  16. Add a spoonful of chocolate to the top of each mold and use a palette knife to smooth over ensuring the shell is completely covered and closed
  17. Freeze for a further 15 mins
  18. Remove from the freezer and use any leftover chocolate to drizzle on the chocolate bar shape, then sprinkle the Gold Solid Sprinkle Mix on each one
  19. The cookie dough pops can be eaten straight away, or kept in the fridge in an airtight container for up to 3 days


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