Chocolate Chip Cookie Doughnut Cake Pops

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Christina Ross
Christina Rosshttps://www.healthyfoodforliving.com/
I'm a human being on planet earth. I've lived hundreds of lifetimes. In this incarnation I'm here to advance medicine.

Ok, so I fell pretty hard for those White Chocolate Cake Batter Truffle Pops.

Chocolate Chip Cookie Doughnut Cake Pops

So hard in fact, that I made these doughnut cake pops before I could even polish off their predecessors.

Yep, having both versions in the fridge at once was pretty dangerous.

Chocolate Chip Cookie Doughnut Cake Pops

These are much more similar to actual cake pops considering I used leftover baked doughnuts… Angela’s Chocolate Chip Whole Wheat Doughnuts with Chocolate Chip Cookie Dough Glaze to be precise.

If you haven’t yet seen Angela’s mouthwateringly delicious and insanely creative doughnuts, be sure to hop on over to Oh She Glows (via either of the links above) to read her post and drool over her photographs.

Chocolate Chip Cookie Doughnut Cake Pops

I winged it with the ratio of crumbled doughnut to cookie dough glaze, and was pleased with the resulting texture.

Chocolate Chip Cookie Doughnut Cake Pops

A dense but soft cookie dough-like interior with a hard chocolate shell… how can that be anything but absolutely scrumptious?!

AttributeValue
NameChocolate Chip Cookie Doughnut Cake Pops
CuisineDessert
Prep Time30 minutes
Cooking Time20 minutes
Total Time50 minutes
Servings24 cake pops
Yield24 cake pops

Ingredients

  • 1 cup finely crumbled Chocolate Chip Whole Wheat Doughnuts
  • 2 Tbsp Chocolate Chip Cookie Dough Glaze (or more if needed)
  • 1/4 cup grain sweetened chocolate chips

Directions

In a small bowl, stir together the crumbled doughnuts and glaze. If the mixture is too dry, add a bit more glaze just until it comes together.

Using a mini ice cream scoop or small spoon, scoop out spoonfuls of the mixture and roll into 6 balls using your palms.

Place doughnut cake balls on a parchment-lined plate and chill in the fridge until firm, about 1 hour. Once they’re firm, push a lollipop stick (or wooden skewer) into each doughnut cake ball.

Melt the chocolate chips one of two ways: place in a heat-proof bowl and microwave in 30 second increments, stirring in between each, until chocolate is fully melted; OR place in a heat-proof bowl set over a pot with 1 inch if simmering water and stir until melted.

Holding on to the sticks, dip each doughnut cake pop into the melted chocolate and either place stick-up on a piece of parchment paper or stick-down in a marble-filled glass. Chill until the chocolate is set, at least 30 minutes.

Estimated Nutrition Per Serving

  • Calories: 150 kcal
  • Fat: 9g
  • Saturated Fat: 3g
  • Cholesterol: 15mg
  • Sodium: 75mg
  • Carbohydrates: 16g
  • Fiber: 1g
  • Sugar: 9g
  • Protein: 2g

Please note that nutrition values are approximate and can vary based on the specific ingredients and quantities used in the recipe. It’s always a good idea to calculate the precise nutritional information based on the exact ingredients and amounts you use.

*You can also “paint” on the chocolate using a small spoon.

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