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For many, sneaking a bite of raw cookie dough while baking chocolate chip cookies is a cherished childhood memory.
But it was only in recent years that cookie dough transformed from a sneaky treat to a stand-alone delicacy, often enjoyed in the form of cookie dough balls and, more innovatively, as cookie cake pops.
These Lofthouse Cookie Cake Pops are so easy to make, they're great for getting the kids involved in a bit of no-bake baking! These sweet treats have since become a popular choice for parties, gatherings, and special occasions, winning hearts not only for their taste but also for their delightful presentation.
Cake pop balls are made with cookie crumbs and cream cheese, kind of like edible cookie dough. The balls are then put on a lollipop stick, coated in melted chocolate, and decorated with sprinkles for an extra fun finish!
For more delicious homemade candy ideas that would be great for gift-giving or as sweet snacks, check out my Easy Christmas Crockpot Candy, Homemade Turtles Candy, Candied Almonds, and Chocolate Coated Honeycomb Candy.
Why We Love This Recipe
- Cookie Pops are perfect for any occasion, whether it's a birthday, the holidays, or just a casual get-together. Tailor them to fit any theme or occasion with your favorite chocolate and decorations!
- It takes just a handful of simple ingredients to make these cake pops, so I know they'll become one of your go-to treats!
- These no-bake cake pop balls are ready in under an hour, so they're ideal for last-minute party prep.
What You'll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Cream Cheese - This ingredient adds creaminess and binds the cookie crumbs together. It's essential for achieving the right consistency in your cookie dough pops. If you're looking for an alternative, sour cream can be used, but it may alter the taste slightly.
- White Chocolate - Used for coating the cake pops, white chocolate provides a sweet and creamy shell.
- Coconut Oil - This helps thin out the chocolate, making it easier to coat the pops. If you don't have coconut oil on hand, vegetable oil can be used as a substitute in the same proportion.
- Sprinkles - A fun way to decorate and add some color to your pops. Feel free to get creative with your choice of sprinkles, or you can even use mini chocolate chips or chocolate sprinkles for added texture and flavor.
How to Make Cookie Cake Pops
These homemade Cake Pops are really easy to make, and the kids will love getting involved too!
- Put cookies in mixer. Place your cookies in the bowl of a stand mixer and use the paddle attachment to make cookie crumbs. If you don't have a stand mixer, you can use a food processor for this part, or even crush them with a rolling pin .
- Make cookie crumbs. Mix them on medium speed until you have fine crumbs.
- Add cream cheese. Add the cream cheese on top of the cookie crumbs.
- Mix. Mix the cream cheese and cookie crumbs together until the mixture is smooth.
- Make cookie cake balls. Scoop about 1.5 tablespoons of the dough. Smush the dough in your hands and roll it into a ball.
- Put on a tray. Place the dough balls on a cookie sheet lined with parchment paper or wax paper.
- Melt the chocolate. Melt your chocolate with half the coconut oil over a double boiler or in the microwave in 30-second increments. Add the rest of the coconut oil if the chocolate is too thick.
- Put sticks into dough balls. Dip the end of a cake pop stick into the melted chocolate and insert it about halfway into the dough balls. Place the dough pops in the fridge for 5 minutes.
- Coat cake pops in chocolate. Dip your dough balls into the chocolate, being sure to let some of the excess chocolate drip back into the bowl.
- Decorate the cake pops. Top your cake pops with your choice of sprinkles or decoration! Place your sugar cookie cake pops on the sheet pan, or better yet, push the end of the stick into a piece of styrofoam to stand up. Allow the chocolate to set for at least 10 minutes, then enjoy.
You can use any other soft cookie in the bakery section or premade soft cookies.
Yes, but make sure your homemade cookies have fully cooled to room temperature before using them.
You can use half a cup of vanilla frosting or buttercream if you would like.
This will help give your cake pops a smooth shape.
You can add more coconut oil to get your desired consistency.
My favorite way to thin out the chocolate is to use about 1 teaspoon of Paramount Crystals at a time to get the right consistency instead of the coconut oil. Paramount crystals are harder to get ahold of than coconut oil, so I tend to use coconut oil. If you want to use the crystals, you can normally find them at your local craft stores on Amazon.
They are frosted soft sugar cookies found in the grocery store's bakery section.
How do I store cookie cake pops?
They are frosted soft sugar cookies found in the grocery store's bakery section.
Can I freeze cookie cake pops?
Yes! One of the things I love about this easy recipe is that you can make the cake pops well ahead of time and freeze them until you're ready to eat them! Simply lay your cake pops once they have set on a cookie sheet lined with parchment paper and place them in the freezer. Once frozen, transfer them to an airtight container or a zip-lock bag, then put them back in the freezer for up to 2 months. When you're ready to enjoy your cake pops again, remove them from the freezer and let them thaw in the refrigerator to ensure that the chocolate coating doesn't sweat or melt.
Tips for Success
- Roll the cake balls into a spherical shape by rolling the dough in different directions between your hands.
- Don't skip the refrigerating part; the dough will slide right off the stick if it's not set a bit!
- Ensure you get your chocolate to have the same consistency as paint. If your chocolate is too thick, it will just look sloppy. It will just show the cake pop right underneath if it's too thin.
- Shake the excess chocolate off before trying to turn the cookie pops upside down.
- Having a large styrofoam block or a cake pop decorating stand is a great way to make these delicious cake pops super easy!
- Place the sprinkles on the cake pop before the chocolate or melted candy coating sets; otherwise, they won't stick.
Perfect for Gifting!
Wrapped up in a clear plastic bag with a ribbon, these pops make a perfect edible gift for friends, neighbors, or teachers. Make them in the recipient's favorite flavors or themed for various holidays!
Substitutions and Variations
- Any soft sugar cookie can be used as a substitute. Even chocolate cookies can be used for a richer flavor. For a fun twist, try using Oreo cookies for cookies and cream cake pop!
- If you're looking for an alternative to the cream cheese, you can use sour cream, but it will alter the taste slightly.
- Use milk chocolate, semi-sweet chocolate, or almond bark instead of white chocolate if you prefer.
- Change the color of these pops by adding a few drops of food coloring to the melted white chocolate or by using colored baking chips to match the colors of your event!
- While sprinkles are a popular choice, you can get creative with your toppings. Crushed Oreo cookies, mini chocolate chips, or even a drizzle of peanut butter can elevate your cake pops to the next level.
More Candy Recipes You’ll Love
- Homemade Peanut Brittle Candy
- Gourmet Homemade Caramel Apples
- Marshmallow Pops
- Old-Fashioned Divinity Candy
- Churro Toffee (Disneyland Copycat Recipe)
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Lofthouse Cookie Cake Pops
- 4 ounces cream cheese, softened
- 8 ounces white chocolate, chopped
- 1-2 Tablespoons coconut oil
- Sprinkles, optional
- Place your cookies in the bowl of your mixer and mix on medium speed until you have fine crumbs. Add in the cream cheese and mix until the mixture is smooth.
- Scoop about 1.5 tablespoons of the dough. Smush the dough in your hands and roll it into a ball. Place the dough balls on a cookie sheet lined with parchment paper or wax paper.
- Melt your chocolate with half the coconut oil over a double boiler or in the microwave in 30-second increments. Add the rest of the coconut oil if the chocolate is too thick.
- Dip the end of a cake pop stick into the melted chocolate and insert it about halfway into the dough balls.
- Place the dough in the fridge for 5 minutes.
- Dip your dough balls into the chocolate and top them with your sprinkles.
- Place your sugar cookie cake pops on the sheet pan, or better yet, push the end of the stick into a piece of styrofoam to stand up.
- Allow the chocolate to set for at least 10 minutes, then enjoy.
- Store: If you find yourself with leftover cake pops, store them in an airtight container in the refrigerator for up to 3 days.
- Freeze: Simply lay your cake pops once they have set on a cookie sheet lined with parchment paper and place them in the freezer. Once frozen, transfer them to an airtight container or a zip-lock bag, then put them back in the freezer for up to 2 months. When you're ready to enjoy your cake pops again, remove them from the freezer and let them thaw in the refrigerator to ensure that the chocolate coating doesn't sweat or melt.