By Grocery List Plus Editorial Staff | Published on June 3, 2026
Serves 50
76 cal · 45 min
Cookie Dough Filled Cake Pops
Recipe GLPR052a678c589cd4
Bite-sized cake pops with a surprise center of edible cookie dough, dipped in smooth chocolate and ready to enjoy. These no-bake cookie dough balls are nestled inside fluffy vanilla cake and coated with melted chocolate for an elegant treat perfect for parties or celebrations.
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Ingredients
3/4 cup all-purpose flour
1/8 teaspoon baking soda
1/8 teaspoon salt
4 tablespoons unsalted butter, melted
2 tablespoons granulated sugar
1/4 cup packed light brown sugar
2 tablespoons whole milk
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips
1 box vanilla cake mix (prepare according to package directions)
12 ounces semisweet chocolate baking melts
Lollipop sticks or cake pop sticks
Directions
Prepare the edible cookie dough: In a medium bowl, whisk together the flour, baking soda, and salt. In another bowl, beat together the melted butter, granulated sugar, brown sugar, milk, and vanilla extract until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the mini chocolate chips with a rubber spatula until evenly distributed.
Form cookie dough balls: Using a small spoon or cookie scoop, roll the cookie dough into balls approximately 1/3 inch in diameter. Place each ball on a parchment paper-lined baking sheet and freeze for at least 30 minutes until firm.
Prepare the cake: Preheat your oven to 350°F. Prepare the vanilla cake mix batter according to the package directions. If using a cake pop maker, fill each well about 3/4 of the way with batter, then gently press one frozen cookie dough ball into the center of each well. Top with additional batter until the well is nearly full and the cookie dough ball is submerged. Close the cake pop maker and bake for 15 to 18 minutes, or until a toothpick inserted into the cake portion (not the dough ball) comes out clean.
Cool the cake pops: Allow the cake pops to cool in the cake pop maker for 5 minutes, then carefully remove them and transfer to a wire cooling rack to cool completely to room temperature.
Prepare the chocolate coating: Place the semisweet chocolate baking melts in a microwave-safe bowl. Melt in 30-second intervals, stirring vigorously between each interval, until completely smooth. Do not overheat.
Dip the pops: Using a spoon, carefully dip each cooled cake pop into the melted chocolate, gently tapping the spoon on the edge of the bowl to remove excess chocolate. Place the dipped pop on a clean parchment paper-lined baking sheet. While the chocolate is still wet, insert a lollipop stick into the bottom of each pop. Allow the chocolate coating to set.
Finish and serve: Once the chocolate has set, you may optionally drizzle additional melted chocolate over the pops or decorate with sprinkles for extra flair. Serve at room temperature or chilled.
Comments
This recipe uses cake mix and common pantry staples available at any Charlotte grocery chain, but the 45-minute stated time ignores the essential chilling and setting steps—expect closer to two hours from start to finish, with hands-on work concentrated in the middle. At roughly $0.25 to $0.35 per pop, cost is reasonable, but you're making 50 pieces, so plan for 5–6 dollars of ingredient spend and real counter space. The appeal is clear for parties or gifts, but this is a fussy, multi-stage project that demands attention to temperature and texture at several points, not a casual weeknight bake. Best suited to a baker with patience and a specific occasion in mind; leftovers are fine cold or at room temperature but are best eaten within a day or two of assembly.
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