Tasty Tangents

Food, life and other morsels

No-Bake Cookie Pops

Chocolate Chip Cookie Dough and Oreo Cheesecake Cookie Pops

Chocolate Chip Cookie Dough and Oreo Cheesecake Cookie Pops

On a hot summer’s day I wanted chocolate chip cookies and I did not want to turn the oven on.  I had also seen  a recipe for no-bake oreo cheesecake pops that sounded fantastic.

On top of that, I had a new package of lollipop sticks ready to go, so I figured it was kismet. And it was also delicious. I guarantee you won’t regret making these quick recipes. I served them cold from the refrigerator though you could serve them frozen.

The first recipe for Chocolate Chip Cookie Dough Balls comes from Joy the Baker , but I made way more than the recipe claimed, about four dozen. My version is below. I only half dipped them in chocolate so I could see the yummy dough.

Chocolate Chip Cookie Dough Balls

1/2 cup unsalted butter (room temperature)
1 cup and 2 tablespoons all purpose flour
1/2 teaspoon baking soda
3/4 teaspoons salt
1/2 cup brown sugar
1/3 cup granulated sugar
1 teaspoon vanilla extract
1/3 cup peanut butter (or Greek yogurt or applesauce)
1 cup semi sweet chocolate chips
Lollipop sticks/popsicle sticks/plastic forks

Cream together butter and sugars until light and fluffy.  Beat in peanut butter along with the vanilla extract and stir to combine.

In a separate bowl whisk together the flour, baking soda and salt.  Add it all at once to the butter and sugar mixture and stir until incorporated.  Fold in chocolate chips.

Roll heaping tablespoonfuls onto wax paper lined cookie sheet and insert lollipop stick. Press in dough around stick to secure.

Freeze about three hours or overnight, until firm.


Chop about 1 cup dark chocolate pastilles or semi-sweet baking chocolate and melt in double boiler or microwave (in 20 second increments). Dip balls and return to freezer to harden.  Serve cold from fridge or freezer.

Chocolate Chip Cookie Dough Pops - Undipped

Chocolate Chip Cookie Dough Pops - Undipped

The second recipe is from the blog Some Kitchen Stories.

Oreo Cheescake Pops

1 package of Oreos
8 oz packages of cream cheese, at room temperature
2 packages of semisweet baking chocolate (16 sq. total, for dipping)
Lollipop sticks

Put the Oreos in a bag and smash them into crumbs using a rolling pin or the bottom of a frying pan. Then combine the crumbs with the cream cheese in a mixer just until it’s well-blended.

Scoop out the mixture by the tablespoon and roll into little balls. Set them on a lined baking sheet coated with some cooking spray then stick in the lollipop sticks, a little more than halfway through, pressing the mixture around it.

Refrigerate for a couple of hours or overnight and then repeat the dipping process above. I dipped the dip in oreo crumbs, just for effect.

One Comment

  1. Forgot to tell you that Sarah and I devoured these one day when we were craving something sweet and I remembered I had a few of these in the freezer!! They keep forever and are just as delicious as when you first made them for months afterward!

    Lots of love for these pop from me and sarah… I’ll forward her the link since I know she was looking for the recipe!