These chocolate chip cookie pops are absolutely magic! They’re based off a cake pop, but they’re a cookie pop, which is even better. Thomas came up with this idea, and I knew I had to try it. All you do is make chocolate chop cookies, buttercream icing, mix them together, dip them in chocolate, and add sprinkles! I don’t think these really exist many other places so I’m pretty excited about this one and hope you love them too 🙂 I found these reusable cake pop sticks on Amazon & they work great!
What you need to make chocolate chip cookie pops:
- Baked chocolate chip cookies– I used my best salted chocolate chip cookie recipe and cooked them in a sheet pan! I made them nice and underdone so they are nice and soft.
- Buttercream frosting- This is my favorite buttercream frosting, and I use it for all my recipes that call for buttercream. It’s so dang good!
- Chocolate chips- I used semi-sweet chocolate chips for this recipe. You could use whatever percentage of chocolate you prefer!
- Coconut oil- I used a little bit of coconut oil with the chocolate chips to help them melt better.
- Sprinkles- The sprinkles are just a fun little topping! You could top with whatever you’re feeling or even just flakey sea salt is delicious.
What you need to make my best salted chocolate chip cookies:
- Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, just decrease the salt in the recipe to 1/2 tsp instead of 1 tsp. Make sure the butter is at room temperature, it makes a huge difference!
- Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, whatever you prefer.
- Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness.
- Eggs- The eggs help bind the recipe and really help give it taste and texture. I don’t know if flax eggs would work as an alternative.
- Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion.
- All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work for this. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
- Baking soda- Helps the cookies rise.
- Sea salt- Salt is a must and really helps bring out the flavor!
- Chocolate chips- I used semi-sweet but feel free to use whatever you like! You could use dark chocolate or milk chocolate. Even better, use a mix of two different chocolates! You can use chocolate chunks, chips, etc.
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Alright, let’s get to making the recipe! Enjoy friends!
Chocolate Chip Cookie Pops
These chocolate chip cookie pops are absolutely magic! They're based off a cake pop, but they're a cookie pop, which is even better. Thomas came up with this idea, and I knew I had to try it. All you do is make chocolate chop cookies, buttercream icing, mix them together, dip them in chocolate, and add sprinkles! I don't think these really exist many other places so I'm pretty excited about this one and hope you love them too 🙂
Ingredients
For the Cookies:
- 1/2 cup unsalted butter room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar light or dark
- 1 egg room temperature
- 1 tsp vanilla extract
- 1 1/4 cups all-purpose flour spoon & leveled
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 cup chocolate chips
For the Buttercream Frosting:
- ¼ cup unsalted butter room temperature
- 1 cup powdered sugar
- 2 tbsp heavy cream
- 1/2 tsp vanilla extract
- pinch of sea salt
For the Chocolate Coating:
- 1¼ cups chocolate chips
- 1 tsp coconut oil
For Topping:
- sprinkles of choice
Instructions
For the Cookies:
- In a large mixing bowl, cream together the butters and sugars until well combined.
- Add in the egg and vanilla extract and mix well. Then add in the flour, baking soda, and sea salt. Mix well.
- Spray & line an 8×8 or 9×9 baking pan. Press cookie dough into the pan until it covers the bottom. Bake at 350F degrees for 15-20 minutes until slightly browned but still a little underdone. (Depending on the size of the pan) Let cool in the baking pan until cooled completely.
For the Frosting:
- Prepare the frosting while the cookies are cooling. In a medium sized bowl, cream butter with a hand mixer for 1-2 minutes until light and fluffy. Add in powdered sugar, vanilla extract, sea salt, and heavy cream. Mix until combined.
To Make the Cookie Pops:
- In a medium bowl, break up the completely cooled cookies until they're crumbly. You want to make sure the chocolate chips are hardened back up or they'll melt together with everything.
- Add in the buttercream and mix until you get a soft batter. Scoop out dough and roll into balls. Makes about 15-25 balls depending on size. Refrigerate balls for 10 minutes if desired to make them easier to dip.
To Melt the Chocolate:
- In the microwave or on the stovetop, melt the chocolate with the coconut oil.
To Assemble:
- Dip each cookie ball in melted chocolate. You can do them on a stick like I did or just by themselves if you don't have any! Lay on their sides on a lined baking sheet. Sprinkle with sprinkles or topping of choice. You can refrigerate for 20-30 minutes to harden the chocolate. ENJOY!
Notes
For Storing: Store in an airtight container in the fridge for 4-5 days. Best enjoyed when brought to room temperature first (set on the counter for 30 minutes to an hour) so the icing and cookie has time to get soft again. Can stay at room temperature for 5-6 hours!
For Freezing: You can freeze balls without any melted chocolate and then thaw and dip when you want. Or you can freeze completely complete and just thaw for a bit before enjoying.
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