Cookie Dough Pops

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 12/3/21
Cookie dough pops bouquet

The Spruce / Diana Rattray
Prep: 30 mins
Cook: 2 mins
Chill: 2 hrs 30 mins
Total: 3 hrs 2 mins
Servings: 20 servings
Yield: 20 cake pops
Nutrition Facts (per serving)
184 Calories
6g Fat
32g Carbs
1g Protein
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Nutrition Facts
Servings: 20
Amount per serving
Calories 184
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 12mg 4%
Sodium 63mg 3%
Total Carbohydrate 32g 12%
Dietary Fiber 0g 2%
Total Sugars 20g
Protein 1g
Vitamin C 0mg 0%
Calcium 11mg 1%
Iron 1mg 3%
Potassium 37mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cookie dough pops make a fun and tasty no-bake treat. They're easier to make than cake pops, satisfy that cookie dough craving, and make adorable party favors for birthdays and other special occasions. You can easily customize the look and flavor using different candy coatings and decorations.

While this edible cookie dough does not contain eggs, you'll want to heat treat the flour before mixing it up to kill any bacteria. It only takes a few minutes in the oven or microwave, just let it cool before making the dough. We recommend dipping the lollipop sticks in melted candy coating, inserting them into the cookie dough balls, and freezing before dipping. This will ensure that the balls stay firmly on the sticks. A piece of styrofoam is handy if you want your cookie dough pops to look perfectly round and professional.

These cookie dough pops are fun to make with kids since there's no baking involved. Provide different options for decorating like sprinkles, nuts, and colored sugar.

Ingredients

  • 1 1/4 cups all-purpose flour

  • 3/4 cup light brown sugar, packed

  • 4 ounces (1/2 cup) unsalted butter, softened

  • 1 tablespoon milk

  • 1 teaspoon pure vanilla extract

  • 1/2 teaspoon salt

  • 1/2 cup mini semisweet chocolate chips

  • 1 (12-ounce) package chocolate candy melts, for coating, any color or flavor

  • Sprinkles, optional

  • Finely chopped nuts, optional

  • Colored sugars, optional

Steps to Make It

  1. Gather the ingredients and heat the oven to 350 F.

  2. Spread the flour out on a rimmed baking sheet and toast it in the preheated oven for 5 minutes. Remove the pan to a rack and cool completely.

  3. In a mixing bowl with an electric mixer, beat the brown sugar and butter together for about 4 minutes, or until light and fluffy.

  4. Beat in the milk, vanilla extract, and salt. Add the flour and beat on low speed until blended. Fold in the chocolate chips.

  5. Cover the bowl and refrigerate the cookie dough for 20 to 30 minutes, or until thoroughly chilled.

  6. Scoop up the chilled dough up with a cookie scoop or spoon and use your hands to shape it into a smooth 1-inch ball. Set it on a parchment or wax paper-lined baking sheet. Repeat with the remaining cookie dough. You will have 18 to 20 balls.

  7. Melt the chocolate candy melts in a small, deep bowl or heatproof cup in the microwave. Heat for about 1 minute on 50 percent power. Stir and continue for about 30 seconds on 50 percent power and stir. If needed, continue in 10-second increments until smooth.

  8. Dip the end of one of the lollipop sticks into the melted chocolate and then insert that end about 1/2 inch into a cookie dough ball. Repeat with the remaining lollipop sticks and cookie dough balls.

  9. Place the tray of cookie dough balls in the freezer until frozen solid. 

  10. Once frozen, remelt the candy melts. If you'd like the balls to have a perfect round coating, place a block of styrofoam on the countertop.

  11. Dip each ball into the melted chocolate and turn, letting all excess drip back into the bowl or cup.

  12. Sprinkle with finely chopped nuts, sprinkles, or colored sugar as desired.

  13. Carefully insert the end of the lollipop stick into a polystyrene plastic block to allow the chocolate coating to dry. Alternatively, place the ball stick-up on the lined baking sheet. Repeat with the remaining cookie dough pops.

  14. Place the cookie dough pops on the tray or wrap in lollipop wrappers. Store in the refrigerator. 

How to Heat Treat Raw Flour

Consuming raw flour creates a risk of foodborne illness. Quickly heat treat the flour before using in the recipe by either: toasting it in a 350 F oven, on a cookie sheet, for 10 minutes; or microwave the flour in a bowl on high power for 30 second intervals, stirring to distribute heat between intervals, until a thermometer reads 165 F.

How to Store

  • Cookie dough pops will keep for a week if stored in an airtight container in the fridge. If making ahead of time, it's best to make them no more than a day ahead of serving so that they look their best.
  • You can make the cookie dough and let it chill in the fridge overnight. You can also form the cookie dough balls and insert the sticks and let them freeze overnight before remelting the candy coating and dipping the next day.

Recipe Variations

  • The same measurement of light cream or evaporated milk can replace the milk.
  • Change up the cookie dough by using different types of chocolate chips (white, dark, semisweet, or milk chocolate) or leave them out altogether for a sugar cookie dough.
  • You can use any kind of candy coating you like, including chocolate, white chocolate, peanut butter, and other flavors and colors.
  • Have fun with the decorations. Try different kinds of sprinkles, chopped nuts, colored sugars, and crushed cookies.
  • You can always make this recipe as cookie dough truffles and skip the lollipop sticks. While they aren't quite as cute, they are just as delicious.

What do I do if my cookie dough is crumbly?

If your edible cookie dough is too thick and crumbly, add milk or cream a teaspoon or so at a time until the desired texture is reached. It may only take a few teaspoons so add the milk gradually.