Chocolate Chip Cookie Cake Pop – The classic flavors of a chocolate chip cookies smashed into a mini cake pop. Made with a brown sugar frosting and chocolate chip cake, these moist cake pops are going to satisfy both kids and adults!
Woah. That summer went by fast. Georgia has already gone back to school. What is with that?!
Back in my day (yup, I sound old), I went back to school in the second week of August and that was still early compared to the rest of the country. Sheesh.
I can’t say I am that upset because it just reminds me how close we are to fall. I can smell the pumpkin spice and apple cider already. Mmmm.
But let’s not get too ahead of ourselves…it’s still the beginning of August so let’s celebrate with a new cookie recipe, shall we?
As always, I share a new cookie recipe at the beginning of each month. Do you have a favorite yet? If I had to guess based on what get’s the most traffic, it is definitely these cookie bites, but these funfetti whoopie pies are creeping up each day.
Those two are definitely in my top three, along with these ice cream sandwiches. They’re made with cookies so they count as a cookie recipe, mmmkay?
For this month’s recipe, I also took some liberties with the definition of “cookie.” This recipe tastes like a a cookie and has cookie in the name, but it’s more like cake. Without further ado…drumroll please…
Chocolate Chip Cookie Cake Pops!
This recipe was inspired by a trip to a well-known coffee shop. They sell some incredible cake pops there, with the birthday cake being my all-time favorite.
But on this trip, I decided to give another flavor a chance. It was their cookie dough flavor. I am all about the cookie dough so I had high expectations for this treat.
The verdict – bleh. It was fine, but I kept thinking about ways it could be EVEN better.
First, the outer coating was white chocolate, which was tinted light brown to look like cookie dough. Nice presentation, poor flavor. In my opinion, the coating HAD to be dark/semi-sweet chocolate to go along with traditional flavors of a chocolate chip cookie.
Second, the base of the cake pop did not taste like a cookie. I didn’t expect it to be the texture of a cookie, but at least it should have the flavor of one. Don’t worry guys – I made sure there was tons of brown sugar in my pop so there’d be no confusion about what flavor it was.
I took all my observations and development my perfect version of a chocolate chip cookie cake pop.
Before I get into the recipe, first let me explain how a cake pop is made. And no, it does not start with one of those cake pop machines.
To make a perfectly moist cake pop that holds up well, you need to mix cake crumbles and cake frosting together and roll it into balls. If you simply bake cake into the shape of a ball, it would be too light in texture to stay on a stick, let alone be coated in chocolate.
Brownies probably would work out this way, but not cake.
For the cake base, I used a vanilla cake made with brown sugar and chocolate chips scattered throughout. After cooling and crumbling the cake, I made a brown sugar frosting and added in the crumbles.
From there, all you gotta do next is roll the mixture into little balls, chill for an hour, and then assemble the cake pops. It’s really simple to do and a fun activity to do with the kids. Who doesn’t love rolling food into balls and dipping them into chocolate?!
As always, here are a few more tips to make sure you get these cake pops right the first time:
- Make sure you cream the brown sugar and butter well in the first step of the frosting. Otherwise, your frosting will taste grainy.
- Before forming the cake balls, make sure the cake has cooled completely. If it’s still warm, it will melt the frosting and you will have a gloopy mess.
- After forming the cake balls, make sure you chill them for 1 hour before inserting the stick and dipping into chocolate. When the cake ball gets cold, the center gets firm and perfect for gripping the stick. Don’t worry – they won’t need to be chilled after assembly so the center will be nice and moist once it gets back to room temp.
- Make sure to use melting chocolate for the coating. If you simply use chocolate chips, the coating will never fully harden again and will be too soft at room temp. This does not look good for presentation purposes. Here is the chocolate I used. I found it at my grocery store but it’s also available on Amazon.
- Make sure you think through how you want to let the coating dry on the cake pops. I wanted a completely smooth outer shell so I wanted them to dry standing up. To do this, I inserted the coated cake pops into an empty egg carton. But you can use a cardboard box, too. Or you can let them dry upside-down on a plate. This will obviously cause them to be flat on the bottom but that also makes for a cute way to serve them at parties and such.
There you have it – a new way to enjoy the flavors of a chocolate chip cookie. They were extremely well-received by our friends and family so I know they’ll be a favorite of yours too! What other cake pops have you tried? I need some ideas for what to make next – I cannot wait to make my next flavor!
Here are all the kitchen tools and serveware that I used in today’s recipe. For each item sold below, I make a small commission. I only recommend items that I own and love so you can trust that each recommendation is tried and true. Thank you for supporting CPA!
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