Cookie Dough Cake Pops
Delicious cake pops that combine soft cake, sweet cookie dough, and a glossy chocolate shell, perfect for parties or as a grab-and-go treat.
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.
Notes
These cake pops can be stored in an airtight container for up to 5 days or frozen for up to 2 months. Use leftover cake or boxed mix for easier preparation. For variations, consider using different cake flavors or toppings.