Lofthouse Cookie Cake Pops
Cookie Dough Cake Pops are one of our favorite treats! Not only are they delicious, but they're also perfect for all sorts of holidays, special occasions, and even just because. It's a quick and easy recipe that will soon become one of your favorite no-bake desserts!
Servings: 12 servings
Ingredients
- 10 Lofthouse cookies
- 4 ounces cream cheese, softened
- 8 ounces white chocolate, chopped
- 1-2 Tablespoons coconut oil
- Sprinkles, optional
Instructions
- 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.
Notes
Storage
- 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.