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!
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.
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).
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.
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!!
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
I used these cake pop sticks (affiliate) from Amazon for dipping my cookie dough pops
Ingredients
- 1 3/4 cup all-purpose flour** (215g)
- 1 cup unsalted butter softened to room temperature (226g)
- 1 1/2 cup brown sugar tightly packed (250g)
- 1/4 cup sugar (50g)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup mini chocolate chips (85g)
- 10 oz dark chocolate melting wafers (285g)
- Sprinkles optional
Instructions
- In a large bowl using an electric mixer, beat together softened butter and sugars. Beat well until creamy.
- Add vanilla extract and salt, stir well.
- Gradually add cooled, sifted flour mixture, stirring until completely combined.
- Stir in mini chocolate chips.
- Scoop cookie dough into 1 1/2 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.
- 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.
- Dip one end of your cake pop stick about 1/2" 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.
- Enjoy!
Notes
Nutrition
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.
Kayla says
Hi! Ours tasted great but for some reason were too dry and fell apart when putting the stick in. I admit I am NOT a baker, so I’m sure I did something wrong. Any tips to make the dough more moist?
Thank you!
Sugar Spun Run says
Oh no! I am so sorry that this happened to you, Kayla! If the dough is falling apart when putting the stick in, my best guess would be the flour. If you scoop flour into a measuring cup it packs it in, essentially giving you more flour than needed. Next time, I would recommend spooning the flour into the measuring cup and then leveling it off with a back of a knife. I hope that you give this recipe another shot. 🙂
Kathy Roeser says
I don’t need all the dough today. Can I freeze it for another time, tool the balls after thawing it?
Sam says
Hi Kathy! I think they will freeze just fine. It may be better to dip them after thawing. 🙂
Carol Dean says
Hi! I just made these and they are quite tasty!! Thanks for posting your recipe. I beat my butter and brown sugar, (I didn’t add the granulated), four minutes but my finished pop is gritty. What’s up with that?? TIA
Sugar Spun Run says
Hello, Carol! Raw cookie dough tends to be slightly gritty. The sugars don’t cook down so they will have that slight texture, unlike a cake pop. I am glad that you found them tasty. 🙂
Melissa says
I apologize if I’ve messaged you before, but it’s hard to keep up. @slaythejar on Instagram has stolen your cookie dough cake pops photo and is scamming people into thinking she made them to generate sales. I suggest reporting the photo, since she’s turned off commenting. If you message her, she will block you and then you will have no way to report the photo.
Sam says
Ugh, so frustrating 🙁
Thank you for the heads-up, Melissa. I will report her to Instagram, I really appreciate you letting me know about this <3
Adrienne Hess says
They are amazing!! Question, should I leave them in fridge when done…its Saturday eve, need to bring on monday morning..thank u!
Sam says
Hi Adrienne! I probably would, I’d recommend keeping them in an airtight container in the fridge, then let them come to room temp before serving on Monday. I hope that helps, and I”m glad you like them! 🙂
Adrienne Hess says
Thank you!!
Valentina Alicea says
Amazing! Thank you so much. You are so very talented. Thank you for your gift
Sam says
Thank you so much, Valentina! 😊
Rebekah says
Hi,
Could you let me know how many pops this recipe makes?
Thanks
Rebekah says
Just seen it! Sorry didn’t read the top bit properly
Joanne says
Happy Birthday, and thanks for your great recipes!
Sam says
Thank you, Joanne!! 🙂
Mikaru86 says
Happy (un)birthday!
Thank you for all the amazing recipes 🙂
Sam says
Thank YOU for following along! I really do appreciate it 🙂
Dana says
Happy Birthday, and thank YOU for sharing your passion with the world! Keep this awesome work up and I’ll be tuning in to your baking show soon! 🌺
Sam says
Thank you so much, Dana!! You are so sweet, I appreciate your comment! <3
mellanie says
Happy Birthday Sugar Spun Run! ….and many, many, many more! 🙂
Sam says
Thank you!! 🙂 <3