Dark Chocolate Eggnog Cookie Dough Pops
Dark Chocolate Eggnog Cookie Dough Bites via JennySheaRawn.comThis post is sponsored by Safest Choice™ Pasteurized Eggs, my choice when it comes to eggs. All opinions are my own. Thank you for supporting companies whose products I love and use regularly.

Baking season is upon us! How many of you are firing up your ovens to bake dozens of holiday cookies for your Christmas parties and holiday cookie swaps? Yep, us too. Though I like fully baked cookies, I like undercooked cookies more so and like the raw cookie dough far more. Normally, eating raw cookie dough is a no-no due to the Salmonella risk that comes along with the raw eggs. But now, you don’t need to worry about the risk of Salmonella from undercooked eggs. Davidson’s Safest Choice™ Eggs go through an all-natural, gentle warm bath pasteurization that eliminates the risk of Salmonella in eggs without changing the nutrition or flavor. We’ve been using Safest Choice as our go-to egg choice for a little over a year now, not only for baking and recipes that undercook eggs but also for our weekend eggs sunny side up – because an egg yolk must be runny to be good. I was especially appreciative of these eggs when I was pregnant with Lucca, because I didn’t have to worry about undercooked eggs and any risk to the baby.

Now you can have your runny egg and eat it too. Or, in this case, have your tablespoon of cookie dough in the form of a dark chocolate drenched cookie dough pop and eat it too.

Dark Chocolate Eggnog Cookie Dough Bites via JennySheaRawn.com
These pasteurized eggs are also great for these raw or undercooked dishes: poached eggs, soft scrambled eggs, omelets, Tiramisu, Caesar salad dressing, Hollandaise sauce, mousse, homemade mayonnaise, homemade ice cream, eggnog…and more. Or use them fully baked or cooked in any recipe, as you would other eggs.

Safest Choice™ is celebrating the holiday season with their Eggnog campaign. To join in the festivities I’ve created these Dark Chocolate Eggnog Cookie Dough Pops.

Dark Chocolate Eggnog Cookie Dough Bites via JennySheaRawn.com
These are rich, decadent, sweet and bite-sized, so all you need is one … or maybe two. And you can savor them Salmonella worry free.

Dark Chocolate Eggnog Cookie Dough Bites via JennySheaRawn.comYou, also, can participate in the Safest Choice™ Eggnog Campaign between November 30th and December 24th by:
• Entering the @SafeEggs Instagram photo contest. Use #SafeNogPhotoContest with your holiday prep, baking, or cooking photos for your chance to win an eggnog bartender package.
• Join @SafeEggs, #FoodieChats and me to talk #SafeNog and holiday baking on December 7 (this Monday) at 8pm EST!
• Participate in the online conversation using #SafeNog

Now …. Here’s how to make these decadent Dark Chocolate Eggnog Cookie Dough Pops.

Remember, as with all indulgent sweet treats, enjoy in moderation.

Dark Chocolate Eggnog Cookie Dough Pops
Makes: 32- 36 pops
Serving Size: 1-2 pop(s)
Time: 50 minutes
Ingredients:
• 1 – 17.5 oz pouch eggnog cookie mix (or make your own cookie dough, skipping the baking powder)
• 1 stick butter, softened
• 1 Safest Choice™ Pasteurized Egg
• 1 – 5.3 oz container siggi’s skyr vanilla yogurt (makes the dough extra moist)
• 2 – 7 oz containers dark chocolate candy shell melting chocolate
• 36 cake pop sticks
• Gold sprinkles, or other edible holiday decor
Directions:
Combine cookie mix, butter, egg and yogurt until combined. Put in freezer 10 minutes. Remove from freezer and using a cookie scooper or melon baller, scoop into balls. Round the cookie dough balls with your hands and place onto a wax paper lined cookie sheet. Place cookie dough balls back into the freezer for 10 minutes. Heat a small amount of the dark chocolate candy shell melting chocolate in the microwave in 30 second intervals until melted and smooth. Stir between intervals. Remove balls from freezer and working quickly, insert bottom of cake pop sticks into chocolate then into the dough balls. Place dough balls back into the freezer for another 10 minutes. This will help the dough balls stick to the pop sticks. Melt the rest of one container of the dark chocolate candy shell melting chocolate. Holding the dough balls by their sticks, dip into the dark chocolate mixture then set back onto the wax paper and sprinkle with decor. Continue until all dough balls are chocolate covered and sprinkled with gold or other edible décor. Place into fridge until ready to serve.

Note: you can also serve as dark chocolate cookie dough bites vs pops. Just skip the cake pop stick steps.

For more information on Safest Choice™ Pasteurized Eggs and to find a retailer that carries them (our nearby Roche Brothers does), visit: www.safeeggs.com.

And connect with them on these social channels:
Connect with them on: Facebook: SafeEggs // Pinterest: SafeEggs // Twitter: @SafeEggs