Cookie Dough Cake Pops Recipe
User Reviews
5
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Prep Time
45 mins
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Cook Time
5 mins
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Total Time
50 mins
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Servings
15 cookie
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Calories
222 kcal
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Course
Dessert
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Cuisine
North American
Cookie Dough Cake Pops Recipe
Description
The Cookie Dough Cake Pops recipe mixes creamed butter with granulated and brown sugars, vanilla, flour, baking soda, salt, and mini chocolate chips to create a dough with the texture and flavor of classic chocolate chip cookie dough. The dough is portioned into small balls and chilled to firm up. Cake pop sticks are dipped in melted chocolate to anchor them into the dough balls, which are then fully coated with the melted chocolate wafers optionally thinned with coconut oil for smoothness. Sprinkles can be applied before the coating sets for decoration.
This preparation avoids baking, focusing on edible dough-like treats coated in chocolate. The baking soda in the recipe enhances the authentic cookie dough flavor. The treats' texture is soft and creamy inside with a crisp chocolate shell outside. They serve well as party snacks, desserts, or giftable treats.
Safety tip: If consuming raw flour is a concern, heat treating the flour prior to use is recommended to reduce any bacteria risk. Flour can be heated in the microwave or oven and then cooled thoroughly before mixing. The recipe also suggests ways to set up holders for dipping and drying the cake pops to maintain their shape.
Ingredients
- 1 cup butter at room temperature - can be dairy-free
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons vanilla
- 2 cups all-purpose flour see notes
- ½ teaspoon baking soda see notes
- ½ teaspoon salt sea salt
- ½ cup mini chocolate chips
- 12 ounces chocolate melting wafers
- 1 ½ teaspoons coconut oil optional
- Sprinkles to decorate
Instructions
- Add the butter, granulated sugar, brown sugar, and vanilla to a large mixing bowl. Using electric beaters, beat until creamy, about 3 minutes.
- Add the flour, baking soda, and salt and mix until combined. Stir in the mini chocolate chips.
- Line a baking sheet with parchment paper. Use a medium-sized cookie scoop (1 ½ tablespoons) to divide the dough into 24 portions. Roll into balls and place them on the lined baking sheet. Put the baking sheet into your fridge for 15 minutes.
- Make the holder for the cake pops: An upside down colander works great if your cake pop sticks fit through the holes. Or, punch small holes into the top of a cardboard box.
- Melt the chocolate wafers in a small bowl for 30 seconds. Stir and then continue to microwave in 30-second intervals until they're completely melted. If the chocolate looks a bit thick, mix in the optional coconut oil.
- Dip the end of a cake pop stick ¼ inch into the melted chocolate and then stick it into a cookie dough ball. Repeat with the remaining cookie dough balls.
- Working with one ball at a time, dip it into the chocolate, making sure that it is completely covered and letting any excess chocolate drip back into the bowl.
- Place the cookie dough cake pop into the holder you made and then immediately add sprinkles. Repeat with the remaining balls. Once the chocolate hardens, the cake pops are ready to eat!
Notes
- Heat treat the flour to make it safe for raw consumption by microwaving it in 30-second intervals until it reaches 165°F or baking it at 350°F for 5 minutes; allow it to cool completely before use.
- The baking soda in this recipe enhances the cookie dough flavor, contributing to an authentic taste.
- Use a dipped cake pop stick to secure the dough ball before coating it in melted chocolate.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookie
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Serving | 1 cookie dough pop | |
| Calories | 222kcal | 11% |
| Carbohydrates | 31g | 10% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Sodium | 181mg | 8% |
| Potassium | 26mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 26mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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