Skip the oven and satisfy your sweet tooth with a make-ahead-friendly recipe for No-Bake Chocolate Cookie Pops! These festive pops are the confectionery cousin to cake pops and are made with just five ingredients. I repeat: five ingredients!
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No-bake desserts come in handy on a variety of occasions, whether you’re trying to beat the heat by steering clear of the oven, or you’re on the opposite side of the spectrum and your oven is on overdrive (hello, holidays!) so you want to free up some valuable real estate during prime time.
No matter the reason or the occasion, quick no-bake dessert recipes are always a good idea to have in your recipe repertoire. Once you’ve formed your chocolate cookie pops, it’s time for the fun to begin!
Dunk the pops in melted chocolate or candy melts in the color of your choosing. The trick here is that when the cold pops and the warm, melted chocolate meet, the chocolate (or candy melts) will solidify fast, so it’s important to move quickly into the next step…
Decorate the pops with your choice of sprinkles, chopped nuts, toasted coconut or crushed pretzels. And, voilà! You’ve just whipped up the ultimate chocolatey treat.
Why They’re The Best
- Unlike cake pops that require baking and a significant amount of time to form, cookie pops are no-bake and come together in minutes.
- Make-ahead friendly.
- Perfect for sharing at parties, gatherings or as on-the-go treats.
- The combination of chocolate sandwich cookies and a chocolate coating provides a double dose of rich, chocolate flavor in every bite.
- Chocolate sandwich cookies with cream filling: You can use any brand of chocolate sandwich cookies available in your local grocery store.
- Cream cheese: This essential ingredient binds the cookie crumbs together and contributes to the smooth texture of the pops. It’s best to use regular cream cheese for this recipe.
- Chocolate chips: You can choose between milk chocolate or semisweet chocolate chips. Love dark chocolate? Use dark chocolate chips!
- Vegetable oil: Helps thin out the chocolate so it’s easier to dip. You can substitute vegetable oil with other neutral-flavored oils like canola oil or sunflower oil. Coconut oil works, too.
- Assorted toppings: Feel free to choose your favorite sprinkles, crushed nuts (such as almonds, walnuts or peanuts), or toasted coconut flakes for a personalized touch.
See the recipe card for full information on ingredients and quantities.
When it comes to variations of cookie pops, the options are endless. You can experiment with different sandwich cookie flavors, alternative coatings and a wide array of toppings. Find inspiration with these creative twists:
- No-Bake Cheesecake Cookie Pops: Swap the chocolate sandwich cookies for vanilla ones, a splash of lemon juice and a dip in white chocolate.
- Birthday Cookie Cake Pops: Flatten the mixture into pucks, pipe on a frosting border and, for added pizzazz, insert a birthday candle on top!
- Red, White and Blue Oreo Cookie Pops: This patriotic version is perfect for 4th of July, Memorial day or any time you want to celebrate America.
- Oreo Mint Pops: Use mint-flavored sandwich cookies instead of regular chocolate ones for a refreshing twist.
- Peanut Butter: Use peanut butter sandwich cookies to infuse a nutty flavor into the pops.
- White chocolate: Just like my recipe for White Chocolate-Covered Strawberries, coating the pops in smooth and creamy white chocolate adds an extra touch of elegance and visual appeal.
- Dark chocolate: Opt for dark chocolate chips to create a more intense and bittersweet flavor profile.
- Peanut butter chips: For those who love the irresistible combination of chocolate and peanut butter, this one’s for you!
- Candy melts: Vibrant candy melts are my go-to choice when I want to add a pop of color or match a specific theme.
- Sprinkles: Experiment with various types of sprinkles, from rainbow-colored to seasonal-themed, to create visually vibrant and festive pops.
- Caramel or white chocolate: After dipping the pops in chocolate, drizzle them with caramel sauce or white chocolate for an elegant touch.
- Large-flake sea salt: If you love sweet and salty desserts, sprinkle a pinch of sea salt over the chocolate coating.
- Crushed candy: For added crunch, top with crushed candy pieces, such as peppermint candies or toffee bits.
- Make the cookie-cream cheese mixture. Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Shape the mixture into pops. Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Coat the pops in chocolate and decorate. Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with your toppings. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
Kelly’s Note: No lollipops sticks? No problem! Turn these cookie pops into cookie truffles by serving them sans the sticks.
- Melt the Chocolate Carefully: When melting the chocolate chips, use a microwave-safe bowl and heat them in short intervals, stirring well after each interval. Be cautious not to overheat the chocolate to prevent it from seizing or burning.
- Dip Like a Pro: When dipping the pops into the melted chocolate, gently rotate and swirl them to ensure an even coating. Allow any excess chocolate to drip off before placing them on the baking sheet.
- Decorate Quickly: If adding toppings, decorate the pops immediately after dipping in the chocolate coating. This will ensure that the toppings adhere well to the pops.
Frequently Asked Questions
The best sticks to use for cookie pops are sturdy lollipop sticks.
Yes, freezing the cookie pops for at least 30 minutes before dipping them in the chocolate helps the pops hold their shape and prevents them from falling apart during the dipping process.
Cookie pops will last up to a week when stored in an airtight container in the fridge.
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- 18 chocolate sandwich cookies with cream filling
- 4 ounces cream cheese
- 1 1/2 cups milk chocolate or semisweet chocolate chips
- 1 Tablespoon vegetable oil
- Assorted sprinkles, crushed nuts or toasted coconut flakes
- Lollipop sticks
- Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
- Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
- Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.
- When dipping the pops into the melted chocolate, gently rotate and swirl them to ensure an even coating. Allow any excess chocolate to drip off before placing them on the baking sheet.
- Turn these cookie pops into cookie truffles by serving them sans lollipop sticks.
- This recipe can be easily doubled.
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Recipe by Kelly Senyei of Just a Taste. Please do not reprint this recipe without my permission. If you'd like to feature this recipe on your site, please rewrite the method of preparation and link to this post as the original source.