Cookie Dough Pops

I have always been a bit of a cookie dough eating fanatic. I don’t actually know how my mom got any Christmas cookies made with me nibbling off the chilling dough balls in the refrigerator all the time, but somehow a few made it to the oven.  These days cookie dough desserts are flooding the web, but in our salmonella-fearing society everyone leaves out the eggs, which in my opinion are critical to authentic tasting cookie dough. Here is my rendition of the popular treat that tastes like the real deal but is safe for everyone.


Most raw cookie dough recipes rely on milk or additional vanilla to make up for the loss of liquid when eggs are removed from a recipe. But they just can’t compete for the flavor and texture provided by the eggs.


For this recipe I decide to take a cue from classic Swiss Meringue methods which cook eggs with sugar over simmering water to render them safe.  The sugar protects the eggs from coagulating prematurely into scrambled eggs.


I heated the eggs to the Salmonella-killing temperature of 160 F before combining them with the other cookie dough ingredients.  Since my cookie dough recipe uses melted butter, I was able to pour the hot egg mixture over a cold stick of butter and kill two birds with one stone. The butter softened up and the egg mixture cooled.


Once this mixture was blended with the other ingredients it tasted exactly like real cookie dough.


I decided to roll my cookie dough into round balls and make them into cookie dough pops for my son’s fast approaching 7th birthday. This worked beautifully and they taste amazing covered in a layer of candy melts. There really are endless possible applications of this recipe though. Here are some to consider:

  • Top brownies with the chocolate chip version of the cookie dough
  • Fill cupcakes or a whole cake with the cookie dough
  • Add bits to ice cream with hot fudge for a cookie dough sundae
  • Stir pieces into cheesecake batter before baking for cookie dough cheesecake
  • Make cookie dough cream pie with blobs of cookie dough in a vanilla or chocolate cream base

You get the picture. There are lots of yummy options for raw cookie dough!cookie-dough-pops-bite2web


No matter how you eat it, it’s delicious. Either out of a bowl or sandwiched with brownie batter this recipe satisfies the raw dough eater in all of us.


Cookie Dough Pops


  • 2 large eggs
  • 1 ½ cups (10 ½ ounces) granulated sugar
  • A generous pinch of kosher salt
  • ½ cup (4 ounces or 1 stick) cold unsalted butter, cut into 3 pieces
  • 2 teaspoons vanilla extract
  • 12 ½ ounces all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon kosher salt


  1. In the top of a double boiler whisk together eggs, sugar and pinch of salt until well blended. Place over simmering water and cook stirring constantly until the mixture reaches 160 F. Remove from heat.
  2. Place cold butter in a mixing bowl and pour egg mixture over butter. Let sit for 3 minutes then mix on low until with the paddle attachment until the butter is incorporated and the mixture is just warm. Add the vanilla and mix to blend. Stop the mixer and sprinkle in the flour, baking powder, baking soda and ½ teaspoon salt. Mix for about 30 seconds to blend and finish by hand stirring a few strokes with a rubber spatula.
  3. Chill the batter for about an hour if you intend to roll the dough into balls. If spreading on brownies or between cake layers use immediately then chill on the dessert.
  4. For a chocolate chip cookie version of this recipe: substitute brown sugar for half of the granulated sugar and stir in ¾ cup mini or regular chocolate chips at the end



13 thoughts on “Cookie Dough Pops”

    1. You definitely can if you prefer the flavor without. To me they add a taste that is quintessentially cookie dough like. But since you are not baking them just go for what tastes best to you!

    1. Keeping your hands really loose/limp seems to give the roundest balls. I roll them and then chill and then reroll when firm to smooth any bumps or ridges out. I also chill them in a paint pallet to keep them round during chilling. Hope that helps!

  1. I tried making cake pop before but found that candy melts were quite thick for dipping. I then thined it out by adding Crisco as many people suggested. But then the shells became very soft. It gave a very gross mouthful as well. Do you have any tips for that? Thanks!

    1. If you use real white chocolate it is much thinner when melted than the candy melts are. This should make coating the pops easier. Another option is to add paramount crystals which are a solid fat mixed with an emulsifier. It seems to help some to thin the candy and aid dipping but it never seems to get quite as thin as white chocolate does. You can color the white chocolate with candy food coloring which is oil based. You could also use half candy melts and half white chocolate. Good luck!

    1. Since the egg is cooked and the sugar content is high, I would treat it like I do buttercream and leave it out for up to a day. It seems odd because it is dough but everything in it is safe. 🙂

    1. I’m not sure exactly what you mean. Did you make a cake recipe, crumble the cake and then mix in frosting? That is the traditional cake pop method, but I can’t picture that type collapsing. Or did you make them in an electric cake pop maker? Once I know more about what you did, I can be more helpful. 🙂

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