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+ servings

Chocolate Chip Cookie Cake Pops

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!
Prep Time1 hr
Cook Time20 mins
Total Time4 hrs 20 mins
Servings: 3 dozen pops

Ingredients

For the cake:

  • 1/2 cup butter unsalted, softened
  • 1/2 cup sugar
  • 1/2 cup light brown sugar
  • 2 tsp pure vanilla extract
  • 5 tablespoons sour cream
  • 2 eggs
  • 1 2/3 cup flour
  • 1 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 5 tablespoons milk
  • 3 tablespoons water
  • 3/4 cup mini chocolate chips

For the frosting:

  • 1/2 cup butter unsalted, softened
  • 1/4 cup light brown sugar
  • 1 1/4 cup powdered sugar
  • 1/2 tablespoon milk
  • 1/4 teaspoon vanilla
  • 1/8 teaspoon salt

For the cake pop assembly:

  • 20 ounces dark chocolate
  • 36 candy sticks
  • 1/4 cup mini chocolate chips

Instructions

For the cake:

  • Preheat oven to 350 degrees. Prepare 13x9 rectangular pan by spraying with nonstick spray. Set aside.
  • Add sugars and butter to a mixing bowl fit for a stand mixer. Using the paddle attachment, cream together until light and fluffy, about 3 minutes. Add sour cream and mix until combined. Add 1 egg and mix until combined. Add other egg and vanilla and mix until combined.
  • In a separate medium bowl, mix flour, baking powder, and salt. In a small bowl, mix water and milk together. Add half of dry ingredients to batter and mix until combined. Add milk mixture and mix until combined. Add remaining dry ingredients and mix until combined.
  • Gently stir in chocolate chips. Add batter to prepared dish. Bake in preheated oven for about 20 minutes, or until toothpick comes out clean when inserted. Let cake cool completely before moving on.

For the frosting:

  • Once the cake is cool, prepare the frosting. Add butter and brown sugar to the bowl of stand mixer. With the paddle attachment, beat the two together on medium high until ultra creamy, about 5 minutes. Add in powdered sugar and beat another 2 minutes. Add vanilla, salt, and milk and mix until combined.

For the cake pop assembly:

  • Crumble the baked and cooled cake while still in the baking dish. Add crumbs to the prepared frosting and mix together with the paddle attachment. It should only take 5-10 seconds to combine the two.
  • Line a baking sheet with parchment paper. Scoop out about 1 1/2 tablespoons of the cake and frosting mixture. Roll into a ball and place on parchment paper. Repeat with rest of dough. Chill for about 1 hour in the fridge to let the balls firm up. This will make sure they stay on the stick.
  • When balls have chilled, place baking discs into a 2-cup measuring cup or similar vessel that will be used for dipping. You'll only be able to fit about 10 ounces of chocolate into cup at a time. Microwave for about 30 seconds. Stir discs and then microwave another 30 seconds.
  • Before you get started, figure out how you want the cake pops to dry. I wanted mine completely round so I used an egg carton to keep them standing up while they dried. If you don't care, you can place them on a baking sheet lined with parchment paper to let them dry with a flat bottom.
  • Grab 1 ball from the fridge. Take a candy stick and dip it into chocolate, about 1 inch deep. Place stick into cake ball and then dip into chocolate. Gently tap on the end of the cup to shake off excess chocolate. Place into egg carton to dry or place flat onto lined baking sheet to dry. Quickly sprinkle with chips before the chocolate begins to dry. Repeat with remaining cake balls. I recommend leaving cake balls in fridge and simply removing them one by one for dipping. If you're using the egg carton, the cake pops will dry pretty fast so once you've filled it up, the first cake pops you did will probably be dry so you can safely remove and use that space for newly coated cake pops.
  • Once cake pops have dried, you can store them in a storage container at room temperature for up to 3 days.

Notes

Cake recipe adapted from Life, Love, & Sugar
Frosting recipe adapted from Half Baked