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

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 Tablespoons (30ml) milk
  • 1/2 teaspoon vanilla extract
  • 1 and 1/4 cups (160g) all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup (90g) mini chocolate chips
  • 12 oz semisweet chocolate or chocolate candy coating, for dipping
  • 30 popsicle sticks


  1. 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.
  2. 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.
  3. 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.

Recipe Notes:

Adapted from Bakerella

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© 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.




  1. Every Saturday…Yay Sugar! « whitehothair on September 22, 2012 at 3:12 pm

    […] cookie dough truffle pops. ( Share this:TwitterFacebookLike this:LikeBe the first to like this. […]

  2. Giveway: $50 Gift Certificate for Kitchen Supplies! on October 25, 2012 at 11:59 pm

    […] cookie dough truffle pops. Not only were my Fudge Brownie Pumpkin Cupcakes a huge hit at my bake sale last weekend, but these cookie dough … […]

  3. Sweet addiction on October 26, 2012 at 2:25 pm

    I so love cookie dough n cake batter! That’s something I can’t resist eating every time I bake. Others think Im crazy for eating raw batter. So I finally feel comforted that I’m not the only one! Cheers to this recipe ! I’m going to try it out! I’m sure it will be a hit!

    • Sally on October 26, 2012 at 3:15 pm

      I always have to “taste” the batter/dough and sometimes taste too much of it! Let me know how they turn out, thank you!

  4. Jen on October 27, 2012 at 10:16 am

    I love making these! I make them for parties and they are gone within 15 minutes! and my fiancee and his family love them. Delicious recipe.

  5. Faith on December 29, 2012 at 11:15 am

    I made these one weekend and took them back to school, and they were so good they almost didn’t make it back. My roommate and I finished them off in about three days!

    • Sally on December 29, 2012 at 3:08 pm

      Hi Faith! I know that I, for one, can not be trusted around these cookie dough pops! You and your roomie had a delicious few days it sounds like. 🙂 Happy New Year!

  6. Ibbs on January 21, 2013 at 3:34 pm

    I made these truffles this weekend for my best friend and she absolutely loved them 🙂 Thanks so much for a great simple recipe:
    x x x

    • Sally on January 21, 2013 at 3:42 pm

      So glad you love them! Yours look incredible. You’re reminding me to make a batch as soon as I can. 🙂

  7. Slik on February 12, 2013 at 11:09 pm

    Is it ok if I add peanut butter to the cookie dough in the cookie dough truffles

    • Sally on February 13, 2013 at 8:52 am

      I would add more flour if adding peanut butter. I’ve never tried this before, so I’m not sure of the particular amounts of either. If you choose to add 1/2 cup of peanut butter, just add more flour until the dough is thick and not so sticky.

  8. Alisha on March 2, 2013 at 1:17 pm

    I made these to bring to work today, I couldnt help but taste them and they are DELICIOUS. I made a double batch because I started with one and only got 24 out of it (may or may not be the taste testers faults…) I covered some in white chocolate and some with semi-sweet chocolate (both chocolates had some without sprinkles and some with.. Bright colors.. blue green orange and yellow, looks GREAT) I also covered some in powdered sugar, and some in PEANUT BUTTER. I put the peanut butter ones back in the freezer to help them set better. And I made a special peanut butter & chocolate one for myself for later. 😉 I put them in little treat bags I had left over from the last time I gave out cookies and they all look super cute. Great recipe and its so easy and basically foolproof. Thanks again Sally

    • Sally on March 3, 2013 at 7:13 pm

      Hey Alisha! Wow! Your cookie dough truffles sounds amazing. I love that you used bright colors too! And covering them in peanut butter – amazing Alisha!! That’s a must try! You are so sweet to put them in treat bags and hand them out to your coworkers. When I bring treats into work, I just plop it all onto a plate! But I sold these at a baking sale, and I did love how cute they look wrapped up! 🙂

      • Alisha on March 6, 2013 at 10:34 am

        Well, update. I took them and they were pretty much devoured. A few of my coworkers took some home for their kids, which has apparently made their kids love me. Everyone loves cookie dough 😉

      • Sally on March 6, 2013 at 10:49 am

        Kids LOVE these! When I brought them to the bake sale, they were my #1 customer for them!

  9. […] with a party and I made these amazing cookie dough truffle pops for him. I used the recipe found at Sally’s Baking Addiction, and altered it slightly. They are extremely easy to make and contain no raw […]

  10. Sally on April 11, 2013 at 2:09 pm

    Hi Lisa – an alternate ingredient for PB is sunflower seed butter. Or any other nut butter besides peanut. What did you do differently the second and third time? I’m concerned since you made these successfully once and then did not have success again. Something must have changed?

  11. Lisa on April 12, 2013 at 12:21 pm

    Hi Sally, I can’t figure out what I did different. I did cook the flour all 3 times but I think the last 2 times I might not have let it cooled enough. I am going to try without baking the flour next time. Even the mistakes are tasty just not presentable. Thanks for all your great recipes. My husband loves your choc chip cookie recipe!! Take care, Lisa

    • Sally on April 12, 2013 at 6:56 pm

      Hey again Lisa! I would try it without cooking the flour next time. That’s how I always make them. Love those choc chips cookies too!

  12. Tiffany on May 4, 2013 at 7:23 am

    My friend made these but used crushed butterfingers instead of choc chips…then she dipped half in peanut butter chips and the other half in chocolate…they were so yummy! I know you love peanut butter so I thought I would share 🙂

  13. Carrie on July 29, 2013 at 7:50 pm

    oh my goodness this has to be the best site i have visited i love your recipes

    • Sally on July 29, 2013 at 8:05 pm

      Thanks so much Carrie!

  14. Kitten Kitchen on September 8, 2013 at 10:06 pm

    HI sally! I made this truffle this weekend and sell it tomy officemates…
    It was totally hit!.. ill take some pictures and post on my FB so you could see them.. ill do try some of your cupcake recipes since im selling cupcakes..
    Thanks to your recipes. Love it!!! =)

    • Sally on September 8, 2013 at 11:02 pm

      These are always a huge hit! I sold them at a bake sale. Everyone always loved them! Let me know which cupcakes you try.

      • Kitten Kitchen on October 14, 2013 at 4:19 am

        I tried the ” Lemon cupcake with Vanilla frosting” and still…
        They loved it !!!

        Also, i tried the ”Glazed Chocolate Donut Holes” and so far this is my top 2 client request per week.
        i just made some revisions since yogurt is kinda expensive here in the PH.
        I used 1/8 cup of Fenetti and add it in the wet mixture, then i added chocolate chips in each donuts.
        So so big Hit, but nothing beats the Cookie dough pops. Top 1 !

        Thanks for sharing your talent sally.. =)

      • Sally on October 14, 2013 at 5:42 am

        Seriously LOVE these cookie dough pops! Thanks for trying so many of my recipes.

  15. Emily on September 21, 2013 at 9:20 pm

    These were amazing! Anything with cookie dough I’m in

    • Sally on September 22, 2013 at 3:35 pm

      Woohoo! Happy you enjoyed them, Emily. I’m the same way. Complete cookie dough freak!

  16. Donna H. on November 5, 2013 at 9:46 pm

    These look absolutely amazing and I would love to give them to a group of friends that meet each month, but wondered about whether they need to be refrigerated even if you “bagged” them up for gift-giving? I will look forward to your answer if possible.

    • Sally on November 6, 2013 at 12:19 pm

      Hi Donna! When I give these truffles as gifts, I keep them in the refrigerator until I’m ready to give them away. They must be chilled whenever possible. They can be out of the fridge for a few hours though, especially when it isn’t hot outside.

      • Donna H. on November 6, 2013 at 12:54 pm

        Thanks Sally for your prompt reply! I wondered how they did at the bake sale sitting out and if there is anything in them that would “spoil” and make someone ill. I felt a little more comfortable since they don’t have eggs! I’m going to go make them right now!

  17. Catherine on March 4, 2014 at 6:48 pm


  18. NIcole on April 29, 2014 at 6:25 pm

    Do you think these would turn out using an alternative flour like rice or oat?

  19. Elena Hunt on May 22, 2014 at 3:19 pm

    I made these for my daughters Senior Prom Dinner… They were a hit!!! Cookie Dough + Teenagers + Moms = 0 Truffles Left

    • Sally on May 23, 2014 at 5:57 am

      Haha! I love it Elena. These are always a bit hit whenever I make them!

  20. Pink on July 27, 2014 at 8:21 pm

    Hi Sally! I love this recipe. Problem is, I’m the only one in the family who appreciates raw cookie dough (sad, I know!) so I’m left with a lot of cookie dough all for my self and I can’t eat them all. My question is, can I still bake this cookie dough recipe? Tweak it or something, like add an egg? Is it still possible? Thanks so much! 🙂

    • Sally on July 28, 2014 at 5:50 am

      You’d need to add baking soda and egg in some way and quantity, but I’m unsure how much.

  21. Melissa on 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?

    • Melissa on July 29, 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

    • Sally on July 29, 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.

      • Melissa on July 29, 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?

  22. Melissa on July 29, 2014 at 2:26 pm

    Also, have you ever done this with salted butter?

  23. Sara on 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?????

    • Sally on September 15, 2014 at 7:48 pm

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

      • Sara on October 6, 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.

  24. Diana on 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.

  25. Natalie on 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!) 

    • Sally on May 20, 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.

      • Natalie on May 21, 2015 at 9:45 am

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

  26. Samantha on July 11, 2015 at 5:25 pm

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

  27. Monique Potgieter on 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’)?

    • Sally on August 4, 2015 at 7:54 am


  28. Teresa on June 23, 2017 at 2:04 pm

    Just wanted to ask is it possible to substitute the granulated sugar for caster sugar? quick reply if possible as i have deadline to make these, they look so good but i dont want to find another recipe! 



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