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    Home ยป Recipes ยป Candy

    Cookie Dough Pops

    April 13, 2018 By Sam 75 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
    Jump to Recipe
    Cookie Dough Pops

    Cookie Dough Pops are like cake pops, only much easier to make (and in this blogger’s opinion, much tastier, too!). I’ll show you how to make this safe-to-eat edible cookie dough with no eggs and with the option to heat treat your flour (recommended if you intend to serve these to others) for a fun and unique snack!
    Cookie dough pops

    Today is Sugar Spun Run’s 3rd (un)Birthday*!

    It’s hard to believe how far this website has come in the past three years, and I have every single one of you who is reading this today to thank for it.

    So, sincerely, from the very bottom of my heart, THANK YOU.  Thanks to you baking, photographing, writing, and videoing for Sugar Spun Run has become my full time job (!!!), and I am so, so grateful.

    Today I’m sharing these cookie dough pops as a token of my gratitude, and I think they’re a great choice for celebrating three years of cookie dough and sprinkles.

    Stick pressed into cookie dough pop

    Cookie Dough Pops are similar to cake pops in their appearance, but they’re quite simple to make.  The first thing you’ll want to do is prepare your cookie dough, roll it into balls, and then chill it.

    Chilling the dough is important so that the dough doesn’t melt when you dip it into your chocolate, but you don’t want the cookie dough to be too cold, or it can cause the chocolate to crack as it sets (I discovered this issue when I made my Oreo balls!).

    You’ll need some cake pop sticks (affiliate) for dipping, and to help the cookie dough adhere to it you should dip each stick just about half an inch into your melted chocolate before spearing your cookie dough.

    Finally, dip your cookie dough into your melted chocolate and immediately add sprinkles (if using).

    Cookie dough pop being rolled in melted chocolate

    I recommend using melting wafers (you can use regular chocolate or white chocolate!) for this recipe because the chocolate coats smoothly and solidifies quickly, but you still will need a place to set your cookie dough pops while the chocolate hardens.

    Ideally you shouldn’t lay them down on wax paper or a cooling rack because they’ll end up with uneven sides or unattractive marks in the chocolate, so I recommend using a small box or piece of styrofoam and using a knife to make small holes over the surface and then standing your cake pops up in the prepared holes while the chocolate sets.

    Cookie dough pops standing on shoe box

    Do make sure that whatever you are using will actually support the cookie dough pops once you’ve added the heavy cookie dough to the end of the sticks!

    The first time I did this, my shoebox refused to hold the pops and they all fell on top of each other, which was so frustrating, to say the least!!

    Cookie dough pops on plate

    Once more very important thing to note: while these cookie dough pops are made egg free, there have been E. coli outbreaks linked to consuming raw flour. Because of this, I recommend you heat treat your flour, and instructions for doing so can be found in my edible cookie dough post and more information can be found here.

    Enjoy!

    *You can check out last year’s UnBirthday post to read more about why today is not quite a birthday

    Cookie dough pops

    Cookie Dough Pops

    Cookie Dough Pops are like cake pops, only much easier to make (and in this blogger's opinion, much tastier, too!). I'll show you how to make this safe-to-eat edible cookie dough with no eggs and with the option to heat treat your flour (recommended if you intend to serve these to others) for a fun and unique snack!
    I used these cake pop sticks (affiliate) from Amazon for dipping my cookie dough pops
    5 from 27 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Dessert
    Cuisine: American
    Prep Time: 45 minutes minutes
    Chilling Time: 15 minutes minutes
    Total Time: 1 hour hour
    Servings: 22 Cookie Dough Pops
    Calories: 225kcal
    Author: Sam Merritt

    Ingredients

    • 1 ¾ cup (215 g) all-purpose flour**
    • 1 cup (226 g) unsalted butter softened to room temperature
    • 1 ½ cup (250 g) brown sugar tightly packed
    • ¼ cup (50 g) sugar
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • ½ cup (85 g) mini chocolate chips
    • 10 oz (285 g) dark chocolate melting wafers
    • Sprinkles optional

    Instructions

    • In a large bowl using an electric mixer, beat together softened butter and sugars. Beat well until creamy.
      1 cup (226 g) unsalted butter, 1 ½ cup (250 g) brown sugar, ¼ cup (50 g) sugar
    • Add vanilla extract and salt, stir well.
      1 teaspoon vanilla extract, ½ teaspoon salt
    • Gradually add cooled, sifted flour mixture, stirring until completely combined.
      1 ¾ cup (215 g) all-purpose flour**
    • Stir in mini chocolate chips.
      ½ cup (85 g) mini chocolate chips
    • Scoop cookie dough into 1 ½ Tablespoon-sized balls and roll between your palms until smooth.
    • Place on a wax paper lined cookie sheet and chill in the refrigerator for 20 minutes (I don't advise chilling longer than this as they will not take the cake pop sticks as well if they are chilled much longer).
    • While the dough chills, prepare a box or piece of styrafoam by making a tiny hole in your surface, check to be sure that a cake pop stick fits and will be supported once you add your cookie dough.
    • Once cookie dough balls have chilled, prepare melting wafers in a small bowl according to package instructions.
      10 oz (285 g) dark chocolate melting wafers
    • Dip one end of your cake pop stick about ½" into the melted dark chocolate, and then gently insert about halfway into a cookie dough ball.
    • Hold the stick and dip cookie dough into your bowl of melted dark chocolate. Drain off excess chocolate and then immediately add sprinkles. Place the stick into your prepared box or styrofoam to allow the chocolate to harden before storing or serving.
      Sprinkles
    • Enjoy!

    Notes

    **Raw flour has been linked to E-Coli. In order to protect yourself you may wish to heat treat your flour before using. You can follow my instructions here in my edible cookie dough post if you would like to heatproof your flour.
    Cookie dough pops will keep up to a week in an airtight container in the refrigerator.

    Nutrition

    Serving: 1cookie dough pop | Calories: 225kcal | Carbohydrates: 31g | Protein: 1g | Fat: 11g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 23mg | Sodium: 67mg | Potassium: 33mg | Fiber: 1g | Sugar: 23g | Vitamin A: 267IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

    This post contains affiliate links, which means that if you purchase anything through these links I will get a small commission at no extra cost to you.  Please view the disclosure policy for more information.

    Cookie dough pops

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    Chocolate Chip Dessert Pizza »

    Reader Interactions

    Comments

    1. Sam L

      February 03, 2024 at 9:22 pm

      I was hoping these would have a smoother texture, it has a very sugary grainy texture, which Iโ€™m not fan. I guess with the lack of liquids to dissolve the sugar this is what you get.Still yummy though. ๐Ÿ˜‹

      Reply
      • Sam

        February 05, 2024 at 10:02 am

        I’m glad you ultimately enjoyed them, Sam! The texture is going to be grainy simply because the sugar isn’t ever baked and melted. ๐Ÿ™‚

        Reply
      • julie

        July 16, 2024 at 7:52 am

        um hello Sam merrit I know the last comment was in February but I hope you still check this frequently! I wanted to ask something before I tried the recipe so I would know if this was the one for me! So, In some of the comments you said it was supposed to be the consistency of chilled cookie dough does that mean it’s supposed to be squishy or hard?

        Reply
        • Emily @ Sugar Spun Run

          July 16, 2024 at 9:44 am

          Hi Julie! The consistency will be firm enough to hold its shape and stay on the stick, but it won’t be hard. The pops will soften the longer they sit at room temperature.

    2. Kim

      December 09, 2021 at 2:00 pm

      I didn’t see anything about freezing. Can they be successfully frozen for a few weeks if I am doing batches in advance for the holidays?

      Reply
      • Emily @ Sugar Spun Run

        December 10, 2021 at 12:11 pm

        Hi Kim! We have not frozen these before, but we think that they should freeze just fine. We would just store them in an airtight container, then thaw in the refrigerator overnight when you are ready to use. They should be fine to freeze for at least a month or two. Hope that helps!

        Reply
    3. Danielle Garza

      April 29, 2021 at 9:29 pm

      looks perfect!! my only problem, is my dough is very sticky. any tips to stiffen it up so that i can roll it into balls?

      Reply
      • Sam

        May 02, 2021 at 3:31 pm

        Hi Danielle! If it is too sticky I would recommend adding more flour as needed until you get a workable consistency. I hope that helps! ๐Ÿ™‚

        Reply
    4. anamika

      April 28, 2021 at 4:49 am

      Hi, can I skip the chocolate melting wafers?

      Reply
      • Sam

        April 28, 2021 at 9:12 am

        Sure! Enjoy!

        Reply
        • Sherley B.

          May 28, 2021 at 11:17 pm

          I did NOT know that cake pops and cookie dough pops were two different things! After being utterly disappointed making cake pops, I found your recipe (first recipe blog I actually read through) and gave it a shot. I added 5 tablespoons of milk (1 Tb at a time as you suggested) to get to a workable texture. Your tips were great and Iโ€™m SO PLEASED with my first attempt. Theyโ€™re a hit and my sister-in-law wants them at her wedding! THANK YOU SO MUCH!

        • Sam

          May 29, 2021 at 9:28 pm

          I’m so glad everyone enjoyed them so much, Sherley! ๐Ÿ™‚

    5. Nicole

      April 27, 2021 at 8:10 am

      Hey, Iโ€™ve just made the cookie dough as itโ€™s delicious ๐Ÿ˜‹ I am going to use it for cakesicles but wonโ€™t be making until Thursday can I leave the cookie dough in an container in the fridge and just get it out a few hours before I need it? To allow it to soften a bit?

      Thanks

      Reply
      • Sam

        April 28, 2021 at 3:30 pm

        Hi Nicole! I generally recommend shaping and adding the popsicle sticks sooner rather than later, as the fridge can dry out the dough and make it crumbly and difficult to work with (even after sitting at room temperature). If you do try it, make sure to cover the dough very tightly, preferably with a piece of plastic wrap directly against the surface of the cookie dough, and yes you will need to let it come to room temperature for a bit to soften enough to manage and shape, but it might be tricky. I hope that helps!

        Reply
      • Alyssa

        February 08, 2023 at 8:53 pm

        These taste amazing!! How do I store them now until the party!?

        Reply
        • Emily @ Sugar Spun Run

          February 09, 2023 at 9:26 am

          Hi Alyssa! They will last up to a week in an airtight container in the refrigerator.

    6. Stephanie

      February 06, 2021 at 1:33 pm

      5 stars
      How do I get it a smooth consistency? Itโ€™s kinda grainy from the sugar.

      Reply
      • Sam

        February 06, 2021 at 3:36 pm

        Hi Stephanie! Cookie dough is grainy because the sugars haven’t been melted. These are meant to replicate eating cookie dough so they are definitely going to be a little bit grainy. ๐Ÿ™

        Reply
    7. Lois

      December 11, 2020 at 4:27 am

      Hi Sam!
      May i know how long can this cookie dough pops be stored? will it melt without refrigerating?

      thanks so much!

      Reply
      • Sam

        December 11, 2020 at 11:47 am

        Hi Lois! They will keep for 5 days at room temperature in an air tight container. If it’s really warm they may get a little melty and you could move them to the refrigerator. ๐Ÿ™‚

        Reply
    8. Alexis Woodland

      November 02, 2020 at 2:56 pm

      I made these and while they are very good they just dont have that cookie dough flavor that I was looking for although they are good!

      Reply
    9. Erika

      October 19, 2020 at 12:38 am

      Hello! For the brown sugar, should I use dark or light?

      Reply
      • Sam

        October 19, 2020 at 9:43 am

        Hi Erika! It shouldn’t really matter for these. The dark brown sugar would just give them a little richer flavor. I tend to use light brown when I make them. ๐Ÿ™‚

        Reply
    10. trinity

      September 21, 2020 at 11:13 pm

      these sucked they werent cake pops they were cookie dough with chocolate shell

      Reply
      • Sam

        September 22, 2020 at 10:47 am

        Hi Trinity! You are correct! That is exactly what they are and what they are advertised as (and shown as in all of the photos), I’m really not sure why you thought they would be cake pops but I hope you still enjoyed them!

        Reply
      • Kerilee

        November 26, 2020 at 5:37 pm

        Thatโ€™s what a cookie pop is ๐ŸคŒ๐ŸฝU do realize and understand itโ€™s called a cookie pop cookie dough with chocolate shell lmaaoaoaoao

        Reply
    11. Shenaya

      September 10, 2020 at 9:21 am

      Hi Sam! Do you think I could swap the flour with oat flour? Making this for my toddler and wanted it to be a little “healthier” ๐Ÿ™‚

      Reply
      • Sam

        September 10, 2020 at 9:23 am

        Hi Shenaya! Honestly I’m not very familiar with using oat flour. Some flours tend to be a little “thirstier”. I don’t see any reason it wouldn’t work but you may need to adjust the amount. ๐Ÿ™‚

        Reply
    12. Catherine

      August 12, 2020 at 11:03 am

      5 stars
      So these are my new favorite food. I THOUGHT the ones from Starbucks were good. But no. My daughter loved decorating them with sprinkles, too. They were quick to make and turned out perfect. Thanks for the recipe!

      Reply
      • Sam

        August 12, 2020 at 11:13 am

        Youโ€™re very welcome! Iโ€™m so happy to hear they turned out so well for you! Thank you so much for commenting ๐Ÿ˜Š

        Reply
    13. Marilyn

      July 13, 2020 at 10:45 am

      I tried these and they also turned out rock hard. They also crumbled when I put the sticks in. So I skipped sticks and just dipped. When I tried one they crumbled when I ate it. They also tasted mostly like brown sugar. Super disappointing after I took the time to weigh everything as suggested. Also cooked the flower. A lot of effort for ultimately something that mostly tasted like brown sugar.

      Reply
      • Sam

        July 22, 2020 at 11:10 am

        Hi Marilyn! I am so sorry this happened. For the brown sugar taste, it is supposed to resemble a cookie dough so that taste is about what it should be. For the crumbling part, did you add all of your flour at once? If you do that it takes a really long time to get everything combined the way it should be which is why I recommend adding it gradually. I hope this helps. ๐Ÿ™‚

        Reply
        • Sam

          July 22, 2020 at 6:33 pm

          Hi Marilyn,

          I wanted to give due diligence to your comment since I take my recipes very seriously and don’t post anything that hasn’t been tested and approved multiple times by multiple parties, so I retested the recipe today and had a friend do so as well (with the weights listed).
          They were not crumbly for me or her, and while they did become firm in the fridge, I definitely wouldn’t call them hard, they were the consistency of chilled cookie dough and easy to bite into. I am wondering if they just weren’t mixed enough or if an ingredient might have been mis-measured since you had the results that you described, or if any substitutions were made that could also cause the problem. Another thing to consider is that if you refrigerate the cookie dough balls for longer than the 20 minutes indicated, while they shouldn’t “crumble” it would make the dough more likely to crack some and if you insert the cake pop stick into a chocolate chip it would be more difficult to push the stick into the dough, so I’ve noted that in the recipe to be extra clear.
          I am sorry you had these results and am happy to help troubleshoot further, but I’ve just been unable to recreate the issue you described. If you do not care for the sugar texture/taste, you could try my cookie dough bites instead, they should hold up well to being dipped and don’t have the same amount of grain as these (I consider this recipe to be closer to the true consistency of cookie dough). I hope this is helpful and as I said am happy to help troubleshoot further any way that I can.

      • Jennifer Aparicio

        November 05, 2020 at 12:56 am

        Mine also came out exactly the way you described it! I put the exact measurements and gradually sifted the flour but I got that brown sugar taste too. The texture just wasnโ€™t good at all ๐Ÿ™ Not sure what I did wrong.

        Reply
    14. Hayleigh

      July 03, 2020 at 6:14 pm

      Made these and then turned out rock hard after putting them into refrigerator to chill before dipping them. Havenโ€™t dipped them yet because I donโ€™t want to waste the chocolate on something thatโ€™s not very good

      Reply
      • Sam

        July 06, 2020 at 3:41 pm

        Hi Hayleigh! How long did you let them chill? Was the batter really stiff when you put it in the refrigerator? When you put them in the refrigerator they are definitely going to become a little more solid, you want this so the cookie dough doesn’t melt in the chocolate. ๐Ÿ™‚

        Reply
        • Hayleigh

          July 07, 2020 at 12:16 am

          It wasnโ€™t super stiff before I put them in. I put them in for 20 minutes and they are rock hard and actually very salty. I put chocolate on them and then sprinkled them with sugar and they are still very very salty

        • Sam

          July 07, 2020 at 11:34 am

          Hmmm so the dough was good to start. They do need to be hard after being in the refrigerator so you can dip them. Did you use salted butter and still add salt here? They shouldn’t be salty at all.

        • Hayleigh Magdaleno

          July 07, 2020 at 1:45 pm

          I used a heathy balance butter

          I did add salt

        • Sam

          July 08, 2020 at 5:25 pm

          If the butter has salt added to it that is probably why you had a salty taste to it unfortunately. ๐Ÿ™

    15. Anahi

      June 07, 2020 at 1:51 am

      5 stars
      So I wanted to try these because my birthday is June 12th and I wanted to have them as a treat. I made them and they were amazing canโ€™t wait to make these again.โค๏ธ

      Reply
      • Sam

        June 08, 2020 at 10:52 am

        I am so glad you enjoyed them so much, Anahi! ๐Ÿ™‚

        Reply
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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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