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 (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.
- 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.
Shenaya says
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” 🙂
Sam says
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. 🙂
Catherine says
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!
Sam says
You’re very welcome! I’m so happy to hear they turned out so well for you! Thank you so much for commenting 😊
Marilyn says
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.
Sam says
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. 🙂
Sam says
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.
Hayleigh says
Made these and then turned out rock hard after putting them into refrigerator to chill before dipping them. Haven’t dipped them yet because I don’t want to waste the chocolate on something that’s not very good
Sam says
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. 🙂
Hayleigh says
It wasn’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 says
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 says
I used a heathy balance butter
I did add salt
Sam says
If the butter has salt added to it that is probably why you had a salty taste to it unfortunately. 🙁
Anahi says
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 can’t wait to make these again.❤️
Sam says
I am so glad you enjoyed them so much, Anahi! 🙂