There’s something irresistible about a bite that combines soft cake, sweet cookie dough, and a glossy chocolate shell — a party-ready treat that feels both nostalgic and a little grown-up. These cookie dough cake pops (the Pin by Jean Harmsen Henschel on Desserts version) are ideal for birthdays, bake sales, or when you want a grab-and-go dessert that looks fancy but is simple to assemble. Pair them with other weekend treats like cinnamon swirl pancakes for a sweet weekend and you’ve got a celebratory spread.
Why you’ll love this dish
These cake pops marry two beloved desserts — cake and cookie dough — into single bite-sized delights. They’re kid-approved, customizable, and portable, making them perfect for parties, school events, or a treat after dinner. The real win is texture: moist cake, creamy cookie-dough center (made safe without raw eggs), and a crisp chocolate shell.
“Everyone at my daughter’s party thought I bought them — until I told them they were homemade.” — a quick note from a home baker who made these for a crowd
Beyond the fun factor, they’re efficient. You can use leftover cake or a box mix, make the edible cookie dough quickly, and have dozens of pops ready in a few hours.
How this recipe comes together — Preparing Pin by Jean Harmsen Henschel on Desserts | Cookie dough cake pops, Cake pop recipe, Cookie dough pops
Start by preparing two components separately: a soft cake base and an egg-free cookie dough. Once the cake is baked and cooled, break it into crumbs and mix with a little frosting to form a moldable dough. Flatten a small portion, add a tiny ball of cookie dough in the center, and roll into uniform balls. Chill them so they firm up, insert sticks, and dip in melted chocolate or candy melts. Finish with sprinkles or drizzles and let them set. Overall the process is mostly assembly—baking plus a short chilling step—so timing is straightforward even for busy bakers.
What you’ll need
- 1 batch of baked cake (about 2 cups of crumbled cake) — any flavor (vanilla, chocolate, red velvet)
- 1 cup prepared edible cookie dough (recipe below uses no eggs)
- 1/2 to 3/4 cup frosting (store-bought or homemade; adjust to get a tacky but not wet mixture)
- 12–24 lollipop sticks (depending on size)
- 12–16 oz chocolate or candy melts (for coating)
- 2 tsp vegetable shortening or coconut oil (optional, thins chocolate for smoother dip)
- Sprinkles, crushed cookies, or chopped nuts for decoration
- Sea salt (a light pinch enhances flavor)
Notes/substitutions: Use leftover birthday cake to save time, or use boxed cake mix if you prefer. For dairy-free or vegan versions, use vegan frosting and dairy-free chocolate. If you want less sweet, choose dark chocolate for coating.
Step-by-step instructions
- Bake and cool the cake: Prepare your chosen cake and let it cool completely. Crumble it into a large bowl until fine crumbs form. If using store-bought cake, remove any heavy frosting first.
- Make edible cookie dough: Whisk 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy. Stir in 1 tsp vanilla. Mix in 3/4 cup all-purpose flour (heat-treated) and 2–3 tbsp milk until a thick cookie-dough consistency forms. Fold in 1/3 cup mini chocolate chips. Chill briefly.
- Combine cake + frosting: Add 1/2 cup frosting to the cake crumbs and mix until the mixture holds together when pressed. Adjust with more frosting by tablespoons if too dry.
- Form balls with centers: Scoop about 1.5 tablespoons of cake mixture, flatten in your palm, place a 1/2-teaspoon ball of cookie dough in the middle, and wrap cake around it. Roll into a smooth ball.
- Chill: Place assembled balls on a baking sheet and chill for at least 30–60 minutes until firm.
- Insert sticks and freeze briefly: Dip the tip of each stick in melted chocolate, insert about halfway into each pop, and freeze 10–15 minutes to set.
- Coat: Melt chocolate with 1–2 tsp oil for a glossy finish. Dip each pop completely, tap off excess, and add decorations before the coating sets.
- Set: Stand upright in a styrofoam block or pop display until chocolate hardens.
Best ways to enjoy it
Serve these pops at parties on a decorative stand, in cupcake liners for single-serve presentation, or as a playful dessert after a relaxed brunch. They pair beautifully with cold milk or a cup of robust coffee; for a brunch pairing try serving after a seasonal fruit bowl or alongside a fluffy strawberry pancake bowl with creamy topping for contrast in textures and a colorful display.
Presentation ideas: place pops in a mason jar with parchment, use ribbons on the sticks for themed events, or create a dessert bouquet by arranging them in floral foam.
Storage and reheating tips
- Refrigeration: Store in an airtight container in a single layer for up to 5 days. Keep them chilled to maintain the cookie dough center and crisp shell.
- Freezing: Freeze in a single layer on a baking sheet until solid, then transfer to a sealed freezer container for up to 2 months. Thaw in the fridge for a few hours before serving.
- Room temperature: On hot days, leave them at room temp only briefly — the coating can soften and the cookie dough may become too soft.
Food safety note: If you opted for a traditional raw-egg cookie dough (not recommended), always bake or discard within 24 hours and avoid serving to children, pregnant people, or immunocompromised guests. Use egg-free dough to avoid risk.
Pro chef tips
- Heat-treat flour: To make safe edible dough, spread flour on a baking sheet and bake at 350°F (175°C) for 5–7 minutes, or microwave in 30-second bursts until reaching 165°F.
- Dry cake crumbs: If your cake is too moist, toast leftover crumbs briefly at low heat or add a little more frosting to balance moisture.
- Smooth coating: Add a teaspoon of neutral oil to melted chocolate to create a glossy, thinner coating that sets smooth.
- Prevent cracking: Chill pops well before dipping and avoid rapid temperature changes that cause the shell to crack.
- Uniform size: Use a small cookie scoop for consistent pop sizes so they set evenly and look professional.
Creative twists
- Flavor swaps: Use red velvet cake with white chocolate coating, or chocolate cake with peanut-butter cookie dough and a milk-chocolate shell.
- Toppings: Roll dipped pops in crushed Oreos, toasted coconut, smoked sea salt, or mini candies.
- Dietary versions: Substitute gluten-free cake mix and gluten-free flour in cookie dough; use vegan butter and dairy-free chocolate for a vegan version.
- Mini versions: Make bite-sized truffles using the same method but smaller scoops for dessert platters.
Common questions
Q: Can I use store-bought cookie dough or raw cookie dough?
A: Use egg-free edible cookie dough or make your own without eggs. Raw eggs pose salmonella risk; store-bought raw cookie dough may still contain raw eggs unless labeled edible. Heat-treat flour regardless.
Q: How long does it take to make these from start to finish?
A: Active work time is about 45–60 minutes (baking aside). Factoring in chilling and setting, plan 2–3 hours total. Using leftover cake shortens the process significantly.
Q: Why did my coating crack after dipping?
A: Cracking often results from temperature shock or insufficient chilling. Ensure cake pops are well chilled, dip in slightly thinned chocolate, and allow them to set at cool room temperature or in the fridge.
Q: Can I prepare these ahead for a party?
A: Yes — store in the refrigerator up to 5 days or freeze up to 2 months. If you freeze, allow them to thaw slowly in the fridge to avoid condensation on the coating.
Q: How do I keep the pops from sliding off the sticks?
A: Dip the stick in chocolate before inserting; this creates an anchor. Also freeze pops briefly after inserting sticks so they set firmly before dipping.
Cookie Dough Cake Pops
Ingredients
For the Cake Pops
- 2 cups Baked cake (any flavor) Crumble into fine crumbs.
- 1 cup Prepared edible cookie dough Make using no eggs.
- 1/2 to 3/4 Cup frosting (store-bought or homemade) Adjust to achieve a tacky but not wet mixture.
- 12–24 sticks Lollipop sticks Depending on the size of pops.
- 12–16 oz Chocolate or candy melts For coating.
- 2 tsp Vegetable shortening or coconut oil Optional, thins chocolate for smoother dip.
- to taste Sprinkles, crushed cookies, or chopped nuts For decoration.
- a light pinch Sea salt To enhance flavor.
Instructions
Preparation
- Bake and cool the cake until completely cool. Crumble it into a large bowl until fine crumbs form.
- Make edible cookie dough by whisking 1/2 cup softened unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar until fluffy. Stir in 1 tsp vanilla. Mix in 3/4 cup heat-treated all-purpose flour and 2–3 tbsp milk until a thick consistency forms. Fold in 1/3 cup mini chocolate chips and chill briefly.
- Combine cake and frosting by adding 1/2 cup frosting to the cake crumbs and mixing until it holds together when pressed. Adjust with more frosting if too dry.
- Scoop about 1.5 tablespoons of the cake mixture, flatten it, and place a 1/2-teaspoon ball of cookie dough in the middle, wrapping the cake around it and rolling into a smooth ball.
- Chill the assembled balls on a baking sheet for at least 30–60 minutes to firm up.
- Insert sticks by dipping the tip of each stick in melted chocolate, then inserting it halfway into each pop and freezing for 10–15 minutes.
- Coat each pop in melted chocolate mixed with 1–2 tsp oil for a glossy finish, then add decorations before the coating sets.
- Set the pops upright in a styrofoam block or pop display until the chocolate hardens.