Cookie Dough Pops Recipe

4.45 from 9 reviews

Edible cookie dough pops are a no-bake treat the entire family will love. I decorated my cookie pops with white chocolate and colorful sprinkles. But you can use your imagination to decorate them however you wish.

Prep Time: 1 30

Chilling Time: 30

Total Time: 2

24 pops

Ingredients
US Customary - Metric

5 oz all-purpose flour (1 cup)
4 oz unsalted butter (room temperature)
2 oz granulated sugar (¼ cup)
4 oz brown sugar (½ cup)
½ teaspoon salt
4 teaspoons whole milk
2 teaspoon vanilla extract
10 oz mini chocolate chips (1 ½ cups)
12 oz white chocolate (melted)
Sprinkles for Decoration (optional)

Instructions

Place the flour in a microwave-safe bowl. Microwave 5 oz all-purpose flour for 30 seconds. Check the temperature of the flour. It should be at least 165 °F. If not, microwave for 10 second increments until the temp is reached. Sift the flour into a small bowl to remove lumps and set aside to cool to room temperature.
Cream 4 oz unsalted butter with 2 oz granulated sugar, 4 oz brown sugar and ½ teaspoon salt until light and fluffy. Add 4 teaspoons whole milk and 2 teaspoon vanilla extract and mix until combined. Add the cooled flour and mix to combine. Add the 10 oz mini chocolate chips.
Use the scooper or a tablespoon to make 24 1½" balls. Place the cookie balls on a parchment lined tray. Dip each lollipop stick into 12 oz white chocolate then place the stick into a cookie ball. Continue placing sticks into the rest of the cookie balls.
Slide the tray into the freezer for half an hour to firm the dough before dipping.
If the white chocolate has set, warm it up again before dipping. Dip a pop into the white chocolate and allow the excess to drip back into the bowl. You want a nice thin coating of chocolate.
Decorate Sprinkles for Decoration before the chocolate sets and stick the pops upright into the styrofoam block until the coating is set.
Eat the pops chilled or at room temperature.