Cookie Dough Cake Pops

The ultimate combination of edible cookie dough and cake pops would be these amazing cookie dough cake pops. All the delicious (and totally safe) taste of cookie dough with the fun experience of a cake pop. These hand held treats are perfect for parties, get-togethers, or just yourself!

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cookie dough cake pops

What are cookie dough cake pops? 

Cookie dough cake pops are the result of bringing together two incredible and beloved treats: cake pops and edible cookie dough. The cookie dough is completely safe to eat because it’s made with heat treated flour and milk instead of eggs. Sticks are added to the edible cookie dough balls and they are dipped in chocolate to coat the outside. When everything has set you’ve got yourself some edible cookie dough on a stick. How fun is that?! 

What you’ll need

  • dark brown sugar
    white sugar
  • unsalted butter 
  • milk
  • vanilla extract
  • all-purpose flour 
  • salt
  • chocolate chips
  • chocolate for melting
  • coconut oil (optional)

How to make cookie dough cake pops

These easy cookie dough cake pops are made in a few different parts: heat treating the flour, making the cookie dough, making the pops and dipping the pops. Let’s get into it. 

Heat treating the flour 

Heat treating your flour is an essential part of this process because it ensures that your cookie dough cake pops are safe to eat. Raw cookie dough can contain bacteria that isn’t safe for us to eat and may make us sick. So we heat treat the flour to eliminate that possibility and replace the eggs with something like milk. To heat treat your flour, preheat the oven to 350℉. Pour a tiny bit more than the required amount of flour for the recipe onto a lined baking sheet and spread it out as evenly as possible. When the oven comes to temperature, put the flour in the oven for 5-10 minutes. 

You want to make sure the flour is in there long enough to cook off any potential bacteria, but not too long that the flour starts to brown. I usually find that 5-7 minutes is perfect. You’ll know the flour is ready when its temperature reaches 160℉. You can use a candy thermometer for this step. Transfer the flour to a place where it can cool completely before you start making your cookie dough. 

Making the cookie dough 

Start making the cookie dough by melting your butter and adding it to a bowl with both sugars. You can totally mix this by hand. Just make sure to mix well until everything is fully combined. Next, add in the milk and vanilla extract. Mix again until well combined. Then, sift in your heat treated flour and add the salt, gently mix again. Sifting is not totally necessary but it does help eliminate any clumps that might have formed during the heat treating process. When all of that has been mixed, you can add your chocolate chips and mix one last time. You may want to add less chocolate chips to your dough because there will be chocolate around the outside as well. And they can get in the way of the sticks as you put them into the dough balls. You could also use mini chocolate chips here…I, for some reason, did not think of that. But if you ask me, the more the merrier! It’s completely up to you. 

Cookie dough cake pops on a pan with chocolate chips surrounding.

Put your dough in the fridge while still in the mixing bowl before you get ready to scoop it. This dough is a little loose on its own so it helps to chill it before you even start scooping. There is a lot of chilling for this recipe so make sure you give yourself enough time to make these cookie dough cake pops. This first chill session should be about 15-20 minutes long. When that has passed, take your dough out and begin scooping it into balls. You can ball them with a spoon and your hands if you’d like or just use a cookie scoop. When all the dough has been scooped, chill again for at least 1 hour. 

Making the pops 

After the dough balls have chilled, begin melting your chocolate. I used around 2 cups of chocolate and added a tiny tiny bit of coconut oil to help loosen it up. That step is optional. Melt the chocolate by placing it in the microwave for 20-30 seconds at a time, mixing in between. When the chocolate has completely melted, start adding the lollipop sticks to the dough balls. Dip a little section of the end of the stick into the chocolate and push it into the centre of the dough ball. Repeat for all dough balls until each one has a stick inside. 

At this point I placed the cookie cake pops into the freezer for around 10 minutes just to let the chocolate harden. You can skip this step but you should definitely give the chocolate some time to set up and do its job. The chocolate helps to keep the stick attached to the dough ball which is especially helpful for when you start dipping them into the chocolate. 

Dipping the pops 

When the sticks are strongly in place, start dipping the pops into the chocolate. Gently dip them into the melted chocolate and take them out when they have been fully immersed. Let the excess chocolate drip off the sides and then place the cookie dough cake pops onto a lined baking sheet. Repeat this process for each dough pop and chill one last time. If you’d like to eat them immediately just give them some time for the chocolate to set up. Otherwise, you can leave them for up to a few hours if you’d like. 

How to store

If you know you’ll eat your chocolate chip cookie dough cake pops within the week, you can store them in an airtight container in the refrigerator. If you’d like to keep them longer than that, I highly recommend you keep them in the freezer. Just pop them into a freezer safe bag or container and place them carefully in the freezer. They will keep well there for up to 3 months. When you’re ready for them you can either let them defrost before eating, or you can let them thaw in the fridge up to a day before you’d like them. This little cookie dough pops recipe is such a fun treat for any occasion and can be made in advance which is incredible. 

Cookie Dough Cake Pops

The ultimate combination of edible cookie dough and cake pops would be these amazing cookie dough cake pops. All the delicious (and totally safe) taste of cookie dough with the fun experience of a cake pop. These hand held treats are perfect for parties, get-togethers, or just yourself!
Prep Time2 hours 5 minutes
Cook Time5 minutes
Total Time2 hours 10 minutes
Course: Dessert
Cuisine: American
Keyword: cake pops, chocolate chip cookie dough, cookie dough cake pops, edible cookie dough, edible dough
Servings: 24 medium sized pops
Author: Gianna


  • ¾ cup dark brown sugar
  • ¾ cup white sugar
  • 1 cup unsalted butter melted
  • ½ cup milk
  • 2 tsp vanilla extract
  • 2 ½ cups AP flour heat treated
  • 1 tsp salt
  • cups chocolate chips
  • 2 cups chocolate for melting
  • 1 tsp coconut oil optional


  • Heat treat your flour. Preheat the oven to 350℉ and spread out the flour across a lined baking sheet. When the oven comes to temperature, put the flour in for 5-10 minutes. The flour should reach 160℉ and should not be brown. Let cool completely.
  • Melt butter and add to a medium sized bowl with both sugars. Mix to combine.
  • Add milk and vanilla extract, mix until combined.
  • Sift in heat-treated flour and salt. Mix well.
  • Add the chocolate chips and mix again.
  • Let chill in the fridge for 15-20 minutes.
  • Roll or scoop dough into small or medium balls.
  • Chill again for at least 1 hour.
  • Melt chocolate in the microwave in 20-30 second increments until it has melted completely.
  • Dip the ends of the sticks into the melted chocolate and add the sticks to the dough balls. When set, dip into melted chocolate.
  • Let sit on a piece of wax paper or chill in the fridge until the chocolate has set up. Enjoy!

Try these cookie related desserts next:

Coffee Cake Cookies

Edible Lucky Charms Cookie Dough

Stuffed Cookies

Eggless Chocolate Chip Cookies

Cake Mix Peanut Butter Cookies

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