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!

cookie dough covered in chocolate, sprinkles, on a popsicle stick

cookie dough balls with a popsicle stick stuck into each

cookie dough covered in chocolate, sprinkles, on a popsicle stick

These pops 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 and heat-treated flour, so they are completely safe to eat.

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.

cookie dough covered in chocolate, sprinkles, on a popsicle stick

cookie dough covered in chocolate, sprinkles, on a popsicle stick

The egg-free cookie dough is made with heat-treated flour. Raw flour can be a carrier of E. coli unless it goes through a heating process to kill the bacteria. (Think about it– flour is usually baked in a recipe.)

How to Heat Treat Flour

Option 1 – Microwave

  1. You can heat treat your entire bag of flour or just treat the amount you need in a single recipe. If you’re heating just enough for the recipe, add an extra 1/2 – 1 cup to be sure you have enough.
  2. Place the flour in a microwave-safe bowl and heat on high for 30 seconds at a time, stopping and stirring after each. Stir well to make sure none of the flour burns. Use an instant-read thermometer to test the flour in several places to make sure it has reached 165°F (74°C). If you get a lower reading in one area, stir and heat for an additional 30 seconds until it’s all ready.
  3. Measure the amount of flour you need and use in the recipe, then let it cool completely.

Option 2 – Oven

  1. Preheat oven to 300°F (149°C). Spread more flour than the recipe calls for on an un-greased rimmed baking pan, such as a 9×13 inch baking pan or 9×9 inch baking pan. Then follow a process similar to the microwave method by stirring and checking the temperature at 2 minute intervals. Be sure to check multiple spots of the flour to make sure it has all reached 165°F (74°C).
  2. If some flour sticks to the bottom or sides of the pan, don’t worry, just leave it there. You used more flour than needed in the recipe anyway. Don’t scrape it off because it will add small clumps to your batter/dough.
  3. If your flour is really clumpy, your oven might be too hot. Break it up with your fingers or pour all the flour into a bowl and whisk it. Discard any chunks if necessary.
  4. Measure the amount of flour you need and use in the recipe, then let it cool completely.
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cookie dough covered in chocolate, sprinkles, on a popsicle stick

Cookie Dough Truffle Pops

  • Author: Sally
  • Prep Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour, 30 minutes
  • Yield: 30 pops
  • Category: Dessert
  • Method: Baking
  • Cuisine: American


Safe-to-eat cookie dough covered in chocolate, sprinkles, and served on a popsicle stick. Try writing different messages on the popsicle sticks for different occasions. These are such a fun gift idea– and are always a hit!


  • 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 pure vanilla extract
  • 1 and 1/4 cups (160g) heat-treated all-purpose flour* (spoon & leveled)
  • 1/2 teaspoon salt
  • 1/2 cup (90g) mini chocolate chips
  • for dipping: 12 oz semisweet chocolate or chocolate candy coating
  • 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 Tablespoon 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.


  1. Heat Treated Flour: See note/instructions above recipe or purchase it online.
  2. Adapted from Bakerella.

Keywords: cookie dough pops

3 images of cookie dough covered in chocolate and sprinkles on a popsicle stick


Comments are closed.

  1. 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

    1. 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!

  2. 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 🙂

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

    1. Thanks so much Carrie!

  4. Kitten Kitchen says:

    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!!! =)

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

      1. Kitten Kitchen says:

        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.. =)

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

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

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

    2. My pops cracked. I have this problem a lot when making cake pops too. I’ve tried letting the candy wafers cool, I’ve tried letting the pops warm up. It’s so frustrating. Any advice?? That aside this is the best cookie dough recipe I’ve had!

  6. 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.

    1. 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.

      1. 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!


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

  9. Elena Hunt says:

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

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

  10. 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! 🙂

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

  11. 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?

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

    2. 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.

      1. 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?

  12. Also, have you ever done this with salted butter?

  13. 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?????

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

      1. 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.

  14. 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.

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

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

  17. Monique Potgieter says:

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

    1. Absolutely!

  18. 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! 

  19. Hi! These should work well without the stick as more of a truffle, right?
    Thank you!!

    1. Definitely! You can leave out the stick so the are cookie dough truffles.

      1. Thank you so much! Can’t wait to make them 🙂

  20. Sorry one more question! If I’m going to make this in 2 days (make the balls one day and coat them the next day or 2 days later), should I form them into balls on the first day or leave them as the mixture and then form into balls the day that I coat them? Thanks!

    1. Form them into balls after you make the dough, then refrigerate until you are ready to coat them.

  21. Wonderful, will do. Thank you!

  22. Hi!!! Love this cookie dough pop as did my family ❤️ Just had one question, can these be frozen?

    1. Yes, they should freeze well!

  23. I finally made these last night, using baked flour and one tablespoon measurement, which is the size I use for cookies. I only got 18 cookie dough balls, and the 18th is a bit scrawny. Did you mean 1.5tsp? They look huge and yummy! I can’t wait to get feedback from the people, who’ll eat them today! Thank you!

  24. Making these now! Can they be stored uncovered? 🙂

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