Special Mothers Day Cupcake Pops YUM!!!

Ingredients (52 pops)
For the cookie dough
2/3 cup unsalted butter, room temperature
2 tablespoons brown sugar
1/4 cup granulated sugar
1/4 cup Biscoff cookie spread
1/2 teaspoon vanilla extract/paste
2 teaspoons meringue powder ( I used Wilton’s)
2 tablespoons water
1 3/4 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup mini chocolate chips
For the candy coating
1 package (16 oz.) Candiquik Vanilla candy coating (white)
1 package (12 oz.) Wilton’s Candy Melt wafers (pink)
1 package (12 oz.) Wilton’s Candy Melt wafers (yellow)
Tools needed
silicone flower pop mold
52 lollipop sticks
1 box (12) Wilton’s disposable candy decorating bags
Optional toppings
pink, white, and yellow sugar crystals
Instructions
For the cookie dough
In a stand mixer, cream together the butter and sugars. Then add the cookie spread and vanilla, mix on low until well blended.
In a small bowl mix together the meringue powder and water, then add it to the mixer bowl and mix well.
In a medium bowl combine the flour, baking soda, and salt. Next add it to the mixer bowl a little at a time while mixing on low until dough starts to form.
Last, add the chocolate chips and mix until all incorporated.
Lightly dust your silicone molds with flour, removing any excess.
Add a small amount of cookie dough to each cavity pressing down with your fingers until cavity is full, and making sure the top of the dough is flush to the mold.
Place a Candiquik square in a small microwave safe bowl, and melt in the microwave according to instructions on the package (usually 30 second at a time until fully melted).
Dip the tips of the lollipop sticks into the candy melt, then carefully insert them into the bottoms of the flower. (I place my hand on top of the cookie dough while inserting the sticks to insure they would go in correctly.)
Place the molds in the freezer for 1/2 hour to 1 hour until they are firm enough to pop out of the mold. (I placed the pops in an airtight container and kept them in the freezer until it was time to dip them in the candy melt.)
For the candy coating
Using one color at a time, melt your candy coating in the microwave according to instructions on the package. Make sure your candy coating is not too hot, just warm. (If your candy coating is not smooth, you can add a little bit of vegetable shortening to it, 1/2 teaspoon at a time.)
Remove a small batch of cookie dough pops from the freezer and dip them in the candy melt. Swirl them around upside down a bit to remove any excess candy melt, then place them upright in a pop holder until the candy melt hardens. (I had to place mine in the fridge because my kitchen was a bit too warm that day.)
Repeat process for all pops, using the different colored candy coating.
For the centers of the flower pops, pour melted candy coating into a disposable candy decorating bag with tip cut off and add a small dot of candy coating in the middle. Make sure you candy coating is not too hot, wait for it to be just warm. It will make piping easier and will save you from burning your hands. (If your candy coating hardens up in the bag, just pop it back in the microwave for about 10 seconds or so.)
Once all the candy melt has set, you really don’t need to keep these pops refrigerated. Remember there are not eggs involved. Just keep them in an airtight container.
Optional toppings
If you are using sugar crystals, sprinkle them on before candy melt is completely set.
Enjoy!

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