These eggless cookie dough cake pops are a marriage of childhood nostalgia and chocolatey fun. They take us back to childhood days spent sneaking spoonfuls from the mixing bowl. The only way to make cookie dough even better is to smother it in chocolate and deliver it to your mouth on a stick!
I know — cake pops had their moment, but I promise these are still worth getting excited about. This eggless, no-bake edible cookie dough version flips the idea on its head, swapping cake for rich, buttery cookie dough that tastes exactly like sneaking a spoon from the bowl. Every time I serve them, there’s a split second of confusion, followed by a grin when people realize they’re not cake pops at all.
The dough is made with all the classic cookie staples I love — butter, granulated sugar, brown sugar, and vanilla — for that familiar, nostalgic flavor. All-purpose flour, baking soda, and salt give it that authentic cookie-dough taste, while mini chocolate chips ensure every bite has a little chocolate. Once they’re dipped in smooth melted chocolate and finished with sprinkles, they turn into the kind of playful, on-a-stick treat that disappears fast (because yes, food on sticks really is more fun).
How to decorate cookie dough cake pops
Cookie dough cake pops are super easy to customize for different occasions! Mix up the color of the sprinkles for different festivities:
- Red and green for Christmas
- Orange, white, green, and purple for Halloween
- Pinks, reds, and whites for Valentine’s Day
- Or get a shimmer of silver or gold for New Year’s Eve!
Ideas for serving cookie dough cake pops
Keep it simple: Ditch the fuss and lay those cake pops out on a tray or plate. Play around with it and do whatever floats your cake-y boat: you can lay them laying down or stick side up! If you decide to present them with the stick ups, just remember to make them with a flat bottom so they don’t roll away on you.
In a jar: Bust out those mason jars you’ve been hoarding and put a handful of cake pops in each one, bouquet ! Any small jar or vase will do the job. If you’re feeling fancy, tie a ribbon around the jar.
On cake pop stands: Put your cookie dough cake pops in the spotlight with a cake pop stand. These holders have small holes perfectly spaced and sized for the pop’s stick and are available in a wide range of shapes, sizes or tiers.
Individually wrapped: This one is handy if you’re giving them out in party favors for a kid’s party. Wrap them in eco-friendly cellophane, and tie them off with a little ribbon!
Cookie Dough Cake Pops Recipe
- Pin
Ingredients
- ▢ 1 cup butter (at room temperature)
- ▢ 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 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. 1 cup butter, ½ cup granulated sugar, ½ cup brown sugar, 2 teaspoons vanilla
- Add the flour, baking soda, and salt and mix until combined. Stir in the mini chocolate chips. 2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon sea salt, ½ cup 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. 12 ounces chocolate melting wafers, 1 ½ teaspoons 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! Sprinkles
Video
Notes
- Heat treat flour in the microwave: Put the flour into a bowl and microwave it in 30-second intervals until it reaches 165 degrees Fahrenheit – usually 2 minutes.
- Heat-treat flour in the oven: Spread the flour on a baking sheet and bake for 5 minutes at 350 degrees Fahrenheit.
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
Did you make this?
We love to see what you made! Tag @theendlessmeal or hashtag #theendlessmeal !
More fun dessert recipes
For more inspiration, check out all of our dessert recipes !
Birthday Cake Popcorn (Ready in 15 Minute!)
Homemade Oreo Cookies
Homemade Chocolate Turtles with Bacon
Carrot Cake Whoopie Pies
Cookie Dough Cake Pops Recipe
Ingredients
- 1 cup butter , at room temperature
- 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 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. 1 cup butter, ½ cup granulated sugar, ½ cup brown sugar, 2 teaspoons vanilla
- Add the flour, baking soda, and salt and mix until combined. Stir in the mini chocolate chips. 2 cups all-purpose flour, ½ teaspoon baking soda, ½ teaspoon sea salt, ½ cup 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. 12 ounces chocolate melting wafers, 1 ½ teaspoons 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! Sprinkles
Notes
- Heat treat flour in the microwave: Put the flour into a bowl and microwave it in 30-second intervals until it reaches 165 degrees Fahrenheit - usually 2 minutes.
- Heat-treat flour in the oven: Spread the flour on a baking sheet and bake for 5 minutes at 350 degrees Fahrenheit.
