Save Irresistible, bite-sized cookie dough pops, perfect for a playful dessert charcuterie board. These eggless pops are dipped in chocolate and decorated for a festive, crowd-pleasing treat.
I loved creating these cookie dough pops for a recent family movie night. Everyone enjoyed decorating their own and they disappeared quickly from the charcuterie board!
Ingredients
- Cookie Dough: 1/2 cup (115 g) unsalted butter, softened
- Cookie Dough: 1/2 cup (100 g) light brown sugar, packed
- Cookie Dough: 1/4 cup (50 g) granulated sugar
- Cookie Dough: 2 tbsp milk
- Cookie Dough: 1 tsp vanilla extract
- Cookie Dough: 1 1/4 cups (160 g) all-purpose flour, heat-treated
- Cookie Dough: 1/2 tsp salt
- Cookie Dough: 3/4 cup (130 g) mini chocolate chips
- Coating and Decoration: 8 oz (225 g) semisweet or milk chocolate, chopped or chips
- Coating and Decoration: 2 tbsp sprinkles, mini candies, or chopped nuts (optional)
- Coating and Decoration: 24 lollipop sticks or sturdy pretzel sticks
Instructions
- Cream Mixture:
- In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
- Add Wet Ingredients:
- Mix in the milk and vanilla extract.
- Combine Dry Ingredients:
- Add flour and salt; stir until just combined.
- Chocolate Chips:
- Fold in mini chocolate chips.
- Shape & Chill:
- Roll the dough into 1-inch (2.5-cm) balls and place on a parchment-lined tray. Insert a lollipop or pretzel stick into each ball. Freeze for 10 minutes to firm up.
- Melt Chocolate:
- While the pops chill, melt the chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Dip & Decorate:
- Dip each pop into the melted chocolate, letting excess drip off. Decorate with sprinkles, candies, or nuts if desired.
- Set Pops:
- Place pops back on the tray and refrigerate until set, about 10 minutes.
Save Making these together has become a sweet tradition in our family, and watching the kids pick their own toppings never gets old.
Serving Suggestions
Arrange your cookie dough pops on a charcuterie board with fresh berries, nuts, marshmallows, and other bite-sized treats for a colorful dessert spread.
Flavor Variations
Switch up the dough with white chocolate chips, peanut butter chips, or toffee bits for new flavors. Try rolling pops in coconut or crushed cookies for extra texture.
Storing & Making Ahead
Store pops refrigerated in an airtight container for up to 5 days. Freeze plain cookie dough balls for up to 1 month and coat with chocolate before serving.
Save Serve these playful cookie dough pops chilled for best texture and enjoy customizing them for every occasion.
Recipe FAQ
- → How do you ensure the flour is safe to eat?
Heat-treat flour by microwaving in short intervals or baking to eliminate bacteria before using in the dough.
- → Can I use alternative coatings besides chocolate?
Yes, you can dip pops in white chocolate, peanut butter chips, or drizzle with caramel for variety.
- → What are some creative ways to decorate the pops?
Try sprinkles, mini candies, or chopped nuts to create color and texture. Mix and match for festive flair.
- → Are these treats suitable for vegetarians?
All listed ingredients are vegetarian-friendly. Always check decorations for hidden animal-derived additives.
- → How should the pops be stored before serving?
Refrigerate the dipped pops until set, then keep in an airtight container in the fridge until ready to serve.
- → Can pretzel sticks be substituted for lollipop sticks?
Pretzel sticks add salty crunch and serve as a tasty, edible alternative to traditional lollipop sticks.