Chocolate Chip Cookies You Don’t Have to Bake

By Christina Elston

chocolate chip cookies

PHOTO BY RYAN TANAKA

“Why do we bake them?” my husband often asks after snatching some dough from the batch of cookies I’m making. With this recipe from Pastry Chef Lindsay Kirk of Small Batch Ice Cream in Mar Vista, you don’t have to. You can have your cookie dough and eat it, too. “It’s less messy, more portable,” Kirk says of the Cookie Doh Pops served up at Small Batch. 

Substituting margarine for half the butter in a normal cookie recipe makes the dough soft enough to eat right out of the freezer, and pasteurized egg yolks make the pops safer to eat than dough with plain raw eggs.  

Be sure to thoroughly cream the butter, margarine and sugar together before proceeding with the recipe. “You don’t want the sugar to be grainy,” Kirk says. Beyond that, your biggest challenge might be resisting the urge to eat all the dough right out of the bowl. 

Kids will definitely have fun filling the molds, which have to be packed tight for the pops to be shaped nicely. Kirk advises against trying this recipe with rigid plastic molds because it’s too difficult to get the frozen pops out. 

If you’re feeling creative, there’s no need to stick to chocolate chips. You can use crushed cookies, other types of candy or nuts.

chocolate chip cookies

PHOTO BY ALAN MILLER

“The options are endless,” she says.” You can also make the coating, which Kirk calls “Magic Shell,” with any flavor chips you like.  

You can adapt many of your own favorite cookie recipes into pops by substituting pasteurized egg yolks for the eggs, cutting down the amount of flour and eliminating baking powder and baking soda (which aren’t needed because the dough won’t be baked). 

Chocolate Chip Cookie Doh Pops from Small Batch 

½ cup margarine  

½ cup butter at room temperature 

1 cup sugar 

1¾ cups brown sugar 

½ cup pasteurized egg yolks 

1⅓ tablespoons vanilla extract 

3¼ cups all-purpose flour 

3¾ cups chocolate chips 

3 tablespoons coconut oil 

Sprinkles (optional) 

Silicone popsicle mold  

Popsicle sticks 

In a stand mixer with the paddle attachment or with a hand mixer, combine the butter, margarine, sugar and brown sugar. Mix on medium/low speed until smooth and there are no chunks of butter left. Add the egg yolks and vanilla and mix until smooth. Add the flour and mix until just combined. 

Using a rubber spatula, scrape down the sides of the bowl to make sure everything is incorporated. Mix in 3 cups of chocolate chips by hand. 

Flatten the dough into a silicone popsicle mold. Add your popsicle stick and make sure the dough is packed into the mold very tightly. Freeze overnight, or until the dough is completely solid. 

In a saucepan, combine the remaining ¾ cup chocolate chips and the coconut oil and heat over low heat, stirring constantly until the chocolate is melted.  

Pop the pops out of the molds and lay them onto a sheet tray with parchment paper. Dip the pops in the chocolate and quickly coat in sprinkles (optional). Allow the coating to harden and serve immediately or store in the freezer. 

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