No-Bake Chocolate Cookie Pops from

The holiday countdown is on, which means deep-fried turkey, mashed potato pools, carbs à la mode and post-meal napping is soon to be a reality. And embrace it we shall.

From Pecan Pie Bars and Cheesecake Brownie Bites to Pumpkin Whoopie Pies and Secret Ingredient Chocolate Chip Cookies, I am all for a freshly baked dessert around the holidays. But with the oven on overdrive, it’s often helpful to have a no-bake dessert ace up your sleeve when it comes to feeding hordes of holiday guests. No-Bake Chocolate Cookie Pops are the quick, easy, kid-friendly answer to your “there’s no room in the oven” conundrum.

No-Bake Chocolate Cookie Pops from

These festive pops are the confectionery cousin to cake pops and are made with just three ingredients. Decorate them with your choice of sprinkles, chopped nuts, toasted coconut or crushed pretzels and then put them on display by sticking them in tall glasses full of fresh cranberries and walnuts. Keep the pops kid-friendly, or add an adult twist with a splash of Grand Marnier. Because nothing says “happy holidays” quite like booze-infused chocolate cookies on a stick.

No-Bake Chocolate Cookie Pops from

No-Bake Chocolate Cookie Pops from

No-Bake Chocolate Cookie Pops from

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No-Bake Chocolate Cookie Pops

Bypass the oven in favor of No-Bake Chocolate Cookie Pops decorated with your choice of toppings!
5 from 4 votes
No-Bake Chocolate Cookie Pops Recipe
Prep Time 20 mins
Cook Time 0 mins
Total Time 20 mins
Servings 14 pops


  • 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.

Kelly's Notes:

  • Turn these cookie pops into cookie truffles by serving them sans lollipop sticks.
  • This recipe can be easily doubled.
  • ★ Did you make this recipe? Don't forget to give it a star rating below!


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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.

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Calories: 205kcal, Carbohydrates: 24g, Protein: 2g, Fat: 11g, Saturated Fat: 6g, Cholesterol: 11mg, Sodium: 110mg, Potassium: 44mg, Sugar: 18g, Vitamin A: 150IU, Vitamin C: 0.1mg, Calcium: 34mg, Iron: 1.6mg

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  1. I work at a daycare & our microwave oven is in another room. How can I keep the chocolate from hardening while letting the children take turns dipping?

  2. Looking at your nutritional info, what is a serving size? And do you have to store these in the fridge since they are made with cream cheese?

    1. Hi Denise – Yes, you should store these in an airtight container in the fridge. And the Estimated Nutrition Facts provides nutritional information for one cookie pop.

  3. We made these with Lemon Oreo’s and they came out fantastic. Used yellow melting wafers and then sprinkles to decorate them. Everyone actually loved the lemon over the chocolate one! Imagine that!

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