Chocolate Chip Cookie Pops can be decorated for any holiday or party! Easy to make and so fun to eat! Pick your shape and frosting color for a super customizable recipe! Love cookies? Try these favorites: Cut Out Sugar Cookies, Lemon Cookies, and Chewy Peanut Butter Cookies!
It would be pretty easy to argue that most any sweet treat is extra cute when put on a stick. These delicious chocolate chip roll out cookies are topped with simple butter frosting and sprinkles, and with the addition of a lollipop stick they make extra adorable Valentine’s or sweet party favors.
Traditional chocolate chip cookies spread or puff far too much to be used as cut out cookies, but this roll out version is just as delicious as the beloved chocolate chip cookie, but holds it shape quite well, and strikes the perfect balance between delicious and cute!
Because this recipe contains mini chocolate chips, it would be difficult to cut the dough with intricate shaped cookie cutters. Simple shapes, such as hearts or circles work great!
What You’ll Need
- unsalted butter
- granulated sugar
- light brown sugar
- egg yolk
- vanilla extract
- all purpose flour
- salt
- mini chocolate chips – regular size chocolate chips are too big and will create problems when using cookie cutters
How To Make Chocolate Chip Roll Out Cookies
These cookie pops are made much like regular cookies and then you simply cut out in your desired shape (remember simple is best) add a lollipop stick and bake!
Let’s get started:
- In a large bowl, beat butter until smooth.
- Add sugars and cream together.
- Add egg yolk, then vanilla, beating until combined.
- Add salt, then add flour, one cup at a time.
- Add chocolate chips, and mix until just combined.
- Preheat oven to 350*F.
- Divide dough in half. Place half in the fridge while you are working with the half of the dough.
- Bake cookies on parchment lined or silicone baking mat lined baking sheets.
How Do You Make Cookie Pops?
If you’d like to make the cookies into cookie pops (as shown) follow the directions below…
- Roll out the dough onto a lightly floured surface, cut with desired shape (a small heart in this case).
- Turn the cookie over and press a lollipop stick (these are 6″sticks), into the dough slightly. Use a bit of extra dough to cover the stick.
- Press the dough around the stick as best you can.
- Turn cookies back over, press down onto baking sheet slightly, and bake as directed (10-12 min at 350*F).
The baked cookies will be nice and flat on the back, and should show no signs of the added dough. Cool completely before decorating.
Decorating Your Cookies
These cookie pops actually look quite cute plain, and I was tempted to leave them as is… but it seems to me most anything is extra cute with pink frosting and sprinkles!
These cookies could certainly be decorated with Royal Icing, but I wanted something extra simple, so I used my Simple Butter Frosting Recipe tinted pink, and spread it on the cookies with an off-set spatula.
Top with cute Valentine’s sprinkles and you have an adorable and delicious treat! The butter frosting does not dry as hard as royal icing, but will dry enough to be packaged in cellophane bags.
Happy Valentine’s treat making!
More Valentine’s Day Treats
How To Make Chocolate Chip Cookie Pops
Chocolate Chip Cookie Pops
Ingredients
- 1 cup unsalted butter
- 1/3 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg yolk
- 2 teaspoons vanilla
- 2 1/3 cups flour
- 1/2 teaspoon salt
- 1 1/3 cups mini chocolate chips
Decorating
- 1 batch royal icing optional, find royal icing recipe here
- 1 batch simple butter frosting optional, find simple butter frosting recipe here
- assorted sprinkles optional
Instructions
- Line a large baking sheet with parchment or silicone baking mat. Set aside
- In the bowl of an electric mixer, beat butter until smooth.
- Add sugars and cream together. Add egg yolk, then vanilla. Beat until fully incorporated, and light and fluffy (30 seconds).
- Add salt, then add flour, one cup at a time.
- Add chocolate chips, and mix until just combined.
- Pre-heat your oven to 350*F.
- Form dough into two large balls. Put one ball of dough in a bag in the fridge, while you roll out and cut the other dough as desired. Use remaining dough from fridge once you have used the first ball of dough.
Cookie Pops
- Roll out the dough onto a lightly floured surface and cut with desired shape (a small heart in this case).
- Turn the cookie over and press a lollipop stick (these are 6"sticks), into the dough slightly. Use a bit of extra dough to cover the stick. Press the dough around the stick as best you can.
- Turn cookies back over, press down onto baking sheet slightly.
- Bake cookies in a pre-heated oven on prepared baking sheets for 10 to 12 minutes. The baked cookies will be nice and flat on the back, and should show no signs of the added dough.
- Cool completely before decorating.
Decorating Cookies
- Use a batch of Royal Icing tinted to your desired colors or a batch of this simple Butter Frosting and a variety of sprinkles to decorate. See notes below.
These were so dry with no sweetness. We ended up throwing the whole batch away. What a waste of ingredients!
Hi Sarah,
So sorry these we not to your liking. This recipe is more of a shortbread type cookie than a traditional chocolate chip cookie, in order for the cookie to be sturdy enough to keep its shape when cut with cookie cutters. If you’re looking for a more traditional chocolate chip cookie, I have a recipe for those here, https://www.glorioustreats.com/chewy-chocolate-chip-cookies/
Happy baking!