Cookie Dough Truffle Pops.

Safe-to-eat cookie dough covered in chocolate, sprinkles, and served on a popsicle stick. These “pops” are always a hit!

Not only were my Fudge Brownie Pumpkin Cupcakes a huge hit at my bake sale last weekend, but these cookie dough pops were a big-seller as well.

I wanted to bring something fun, cute, and portable.  And something involving cookie dough because… who can honestly resist that buttery raw chocolate chip dough?!

These guys are pretty straightforward. Whip up a batch of cookie dough, roll into balls, pop in a stick, dunk in chocolate, and sprinkle.  The cookie dough uses milk instead of eggs, so they are completely safe to eat.

The hardest part was choosing which sprinkles to use! I settled with chocolate, but I have big halloween sprinkle plans for these next month. There are a few secret tricks I learned while I was whipping these up.

First, roll the balls as big or small as you’d like.  Mine were about 1.5 tablespoons of dough.  Insert the popsicle stick while the dough is still at room temperature. Next, make sure to freeze the cookie dough balls (while on sticks) before you dip them in chocolate.  The cold frozen dough will meld to the popsicle stick and make dipping them much easier.

Also, to avoid getting the inevitable “flat top” from resting the dunked balls on your cookie sheet, I made sure to hold the sticks after I dipped them into the chocolate.  I tapped off the excess chocolate, sprinkled them with sprinkles, and held the ball for about a minute until the chocolate was mostly set.

Some truffles didn’t get sticks. Those were for me. 😉

With all of the bake sale preparations I did, it was nice to have an easy no-bake treat that I knew would be an instant success!

Cookie Dough Truffle Pops

Yield: 30 pops

Print Recipe

Try writing different messages on the popsicle sticks for different occasions. These are such a fun gift idea.


  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 1/4 cup (50g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 Tbsp (30ml) milk
  • 1/2 tsp vanilla extract
  • 1 and 1/4 cups (160g) all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup (90g) mini chocolate chips
  • 12 oz semisweet chocolate or chocolate candy coating, for dipping
  • 30 popsicle sticks


In a large bowl using an electric or stand mixer, beat butter and sugars until light and fluffy. Mix in milk and vanilla. Add flour and salt and mix on low until combined. Stir in chocolate chips. Chill the dough in refrigerator for about 30 minutes, or until firm enough to roll.

Line 2 large cookie sheets with parchment paper or silicone baking mat. Roll dough into balls, about 1.5 tablespoons of dough per ball. Insert popsicle stick into each ball. Freeze balls for at least 15 minutes on 1 cookie sheet.

Melt candy coating following instructions on the package. Remove a couple of balls from the freezer at a time and dip into melted chocolate. Tap the stick against the bowl and let any excess chocolate fall off. Sprinkle with chocolate sprinkles and allow chocolate to set on lined cookie sheet. Store in the refrigerator for up to 1 week.

Additional Notes:

Adapted from Bakerella

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


You’ll love them!

Cookie Dough Truffle Pops! These are so easy and fun to make.



 The following treats are dedicated to all of you who secretly like the raw cookie dough more than the actual cookie. 😉

Chocolate Chip Cookie Dough Fudge


Fudge Brownie Cupcakes with Cookie Dough Frosting


Cookie Dough Lovers’ Ice Cream Pie

Chocolate Chip Cookie Dough Ice Cream Pie. Loaded with EXTRA cookie dough!-7


Cookie Dough Pretzel Bites

Cookie Dough Pretzel Bites



See all cookie dough recipes.



102 Responses to “Cookie Dough Truffle Pops.”

  1. #
    Melissaposted July 29, 2014 at 1:51 pm

    First of all these are nothing short of amazing. My husband was veering so frustrated when I made him wait until the cookie dough was covered in the chocolate. I obviously gave in and we are some anyway haha! The obly question I have was mine were a tad but grainy. Any suggestions?


    • Melissareplied on July 29th, 2014 at 1:54 pm

      Lots of typos in the comment!! My baby kept messing with me when I was typing the comment. Sorry about that


    • Sallyreplied on July 29th, 2014 at 1:54 pm

      Hi Melissa – you can always try to use all confectioners’s sugar instead of brown & granulated. I’ve tried both ways and I actually prefer the graininess – that’s how cookie dough always tastes to me.


      • Melissareplied on July 29th, 2014 at 1:59 pm

        My husband said the same thing but I was just curious if it was supposed to be that way!! If I did use the confectioners sugar is it just the same amount as the sugars in the recipe?

  2. #
    Melissaposted July 29, 2014 at 2:26 pm

    Also, have you ever done this with salted butter?


  3. #
    Saraposted September 15, 2014 at 7:39 pm

    I made these for the first time a few months back and they were AMAZING!! I made them again yesterday and they didnt taste the same AT AL!! They were grainy and tasted ike chemicals. WHAT DID I DO WRONG?????


    • Sallyreplied on September 15th, 2014 at 7:48 pm

      I’m unsure, Sara. I have not changed the recipe. Are your ingredients all fresh?


      • Sarareplied on October 6th, 2014 at 9:56 pm

        I made them again and they were WONDERFUL. I’m not sure what I did wrong the second time, maybe my butter wasn’t fresh. My parents buy butter in bulk and freeze it, so that may have been the problem.

  4. #
    Dianaposted December 10, 2014 at 12:41 pm

    I found your blog few months before and your recipes are the best I ever seen, simple but tones of new ideas and makes most sense of it all. I saw this weeks back, but I wasn’t sure about eating raw dough, so I waited. Finally, I made one time and not it is easy to make, but so delicious, and I made it again and again. My husband loves sweet stuff, but he is very careful about taking too much sugar, however he eats this at least two a day if I have on hands. By the way mine is 1.5 times bigger than yours because I can only make 17 or 18 on each batch. Well, I just have to make more each time. Also, I cut down both sugar to 2/3 and it’s still taste great. Thanks.


  5. #
    Natalieposted May 20, 2015 at 11:41 am

    Hey, these look AMAZING! I was considering making these for a kids club, but I heard that it’s dangerous to eat raw flour? Is this true? (Man I hope it’s not!) 


    • Sallyreplied on May 20th, 2015 at 12:56 pm

      If you have concerns about raw flour, you can always “toast” it in a saucepan over high heat, stirring constantly, for 5 minutes.


      • Nataliereplied on May 21st, 2015 at 9:45 am

        “Toast” the flour you mean? So, just put the flour in a saucepan and stir for 5 minutes?

  6. #
    Samanthaposted July 11, 2015 at 5:25 pm

    AMAZING recipe!! Just made the dough, and it is SOOOOO good!


  7. #
    Monique Potgieterposted August 4, 2015 at 7:33 am

    With the cookie dough truffles – will it work with white chocolate with pink coloring (to make it look like a ‘strawberry’)?


    • Sallyreplied on August 4th, 2015 at 7:54 am



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