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 (156g) 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


  1. 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.

  2. 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.

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

  4. 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!

  5. 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.

  6. 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.

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

    1. Yes, they should freeze well!

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