Chocolate Chip Cookie Pops
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Chocolate Chip Cookie Pops are made with a soft, chewy and buttery chocolate chip cookie base and filled with colorful sprinkles. We bake these on a cookie stick, making this a fun treat similar to cake pops but in a cookie form!
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chocolate chip cookie pops
Chocolate Chip Cookie Pops are easy and perfect for birthday parties, party favors or any time you want a cute and fun dessert. I made these for my daughter Gianna’s preschool classroom treats on her birthday and they were a hit! I also made these for my girls’ birthday party favors and made them into magic wands for a princess themed party!
These Cookie Pops have a soft and chewy texture and is a fun way to eat a cookie! Add your favorite chocolate chips and sprinkles to customize these with different flavors and colors. If you love cookie pops, try my Easter Cake Pops and Strawberry Cake Pops!
Other delicious chocolate chip cookies to try are my Mini Chocolate Chip Cookies, Giant Chocolate Chip Cookies, Chocolate Chip Cookie Bars, Chocolate Chip Pretzel Cookies, and Chocolate Chip Cookie Dough Truffles.
Why You’ll Love cookie pops
key ingredients
- Butter: I used salted butter so you don’t have to add salt but you can also use unsalted butter, just add 1/4 teaspoon of salt in the recipe. Make sure the butter is melted and cooled.
- All-purpose flour: Spoon and level the flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much.
- Sugar: We use both granulated white sugar and dark brown sugar or light brown sugar. This combination will increase the chewiness of these cookies.
- Large egg and egg yolk: Make sure the egg and extra egg yolk are at room temperature so they incorporate into the dough better.
- Baking soda: Used as a leavening agent.
- Vanilla extract: Enhances the flavors and adds a warm flavor. I always recommend using vanilla bean paste to add even more rich vanilla flavor.
- Chocolate chips: The star ingredient! We use both mini chocolate chips and semi-sweet chocolate chips but you can use your favorite kind of chocolate chips. I find that you get more chocolate in each bite when you add in mini chocolate chips. I always recommend using high quality chocolate for this recipe.
- Sprinkles: We use rainbow sprinkles to make these extra colorful and fun. Use your favorite kind of sprinkles as any and all will work for these cookie pops.
how to make cookie pops
Mix dry ingredients together: In a medium bowl, whisk together the flour and baking soda. Set aside.
Mix wet ingredients: Add melted butter to a large mixing bowl and whisk together the brown sugar, granulated sugar, eggs, egg yolk and vanilla until combined.
Slowly pour the butter mixture into the flour mixture bowl: Stir using a wooden spoon until the dough comes together. Stir in the chocolate chips, sprinkles and mix just until evenly incorporated.
Scoop dough balls: Using a medium (2-tablespoon) cookie scoop, and drop the cookie dough ball onto a cookie sheet lined with parchment paper. I always add extra chocolate chips and add more sprinkles on top of each cookie ball to make it look extra pretty. Insert a popsicle stick , lollipop stick, or cake pop stick into each dough ball.
Chill cookie dough: Chill in the refrigerator for at least 1 hour to overnight.
Bake and cool: When ready to bake, preheat oven to 350 degrees F and place about 8 cookies on each lined baking sheet, 4 cookies on each side with space in the middle. You will need to bake the cookies in several batches. Bake for 11 minutes or until the edges are a light golden brown. Remove from the oven and cool for 5 minutes, then transfer to a cooling rack. To make a perfect round cookie shape, use a round cookie cutter or the rim of a large drinking glass and swirl it around the cookie in a circular motion. Once cooled, place in treat bags for a party or enjoy just as they are!
recipe variations
- Topping: Drizzle melted chocolate on top of baked cookies for an extra chocolate flavor.
- Chocolate dipped cookies: Dip cooled cookies in melted chocolate. Scrape off the excess chocolate with a butter knife or spatula and place on wax paper to set.
- Chocolate chips: You can use semi-sweet chocolate chips, mini chocolate chips, milk chocolate chips, dark chocolate chips, peanut butter chips, white chocolate chips, chocolate chunks, or chopped chocolate to get large chunks. It’s completely up to you!
- Add crunch: Add a handful of nuts to add a crunch. Any type of chopped nuts will work such as almonds, peanuts, walnuts, hazelnuts, and macadamia nuts.
- Sprinkles: Use any of your favorite sprinkles. Swap the rainbow sprinkles for any holiday themed sprinkles to make these for any holiday or occasion all year round.
pro tips
- Make the cookie dough in advance: Leave the cookie dough in the fridge for up to 3 days. The dough will be very firm so make sure to bring the cookie dough to room temperature and then continue on to baking in the instructions.
- Sea salt: Top the cookies with flaky sea salt to intensify the flavors even more.
- Next level cookies: Brown the butter in the cookies to make these have even better flavor! Find out how to brown butter here.
- Perfect cookie shape: These cookies form the perfect round shape every time when you use an ice cream scoop.
- Gifting the cookie pops: Add a ribbon and tie a bow to each cookie pop to make these extra adorable.
leftovers & storage
Make-ahead and frozen cookie dough: Place the balls of dough into the freezer and freeze for 1 hour so the cookies are firm. Transfer the cookies to a freezer-safe zip lock bag (gallon size works great) and store in the freezer for up to 3 months. You can also skip scooping the dough into balls and just form one big dough ball to freeze to scoop later.
When you are ready to bake your frozen cookies, place the cookies on a baking sheet and bake as directed, adding about 3-4 minutes to the baking time.
To-store: Store leftover cookies at room temperature in an airtight container, large freezer bag, or cover dish with plastic wrap. They will stay fresh for up to 1 week.
Freeze: Simply place the baked cookies in a freezer-safe zip lock bag and freeze for up to 3 months. When ready to defrost, remove the cookies from the freezer and let them thaw for a few hours.
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Chocolate Chip Cookie Pops
Ingredients
- 3/4 cup salted butter melted and cooled
- 1 cup brown sugar
- 1/4 cup granulated sugar
- 1 whole egg
- 1 egg yolk
- 1 tablespoon vanilla paste or vanilla extract
- 1 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 1/2 cups semi-sweet or milk chocolate chips
- 1/2 cup sprinkles of choice
Instructions
- In a medium bowl, whisk together the flour and baking soda. Set aside.
- Add melted butter to a large bowl and whisk together the brown sugar, granulated sugar, eggs, egg yolk and vanilla until combined.
- Slowly pour the butter mixture into the flour mixture bowl. Stir using a wooden spoon until the dough comes together. Stir in the chocolate chips, sprinkles and mix just until evenly incorporated.
- Using a medium (2-tablespoon) cookie scoop, and drop the cookie dough ball onto a cookie sheet lined with parchment paper. I always add extra chocolate chips and add more sprinkles on top to make it look extra pretty. Insert a popsicle stick or cake pop stick into each dough ball.
- Chill in the refrigerator for at least 1 hour to overnight.
- When ready to bake, preheat oven to 350 degrees F and place about 8 cookies on each cookie sheet, 4 cookies on each side with space in the middle. You will need to bake the cookies in several batches. Bake for 11 minutes or until the edges are a light golden brown. Remove from the oven and cool for 5 minutes, then transfer to a cooling rack. To make a perfect round cookie shape, use a round cookie cutter or the rim of a large drinking glass and swirl it around the cookie in a circular motion. Once cooled, place in treat bags for a party or enjoy just as they are!
