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Cooking StyleFreezer FriendlySnacksKid-FriendlyDesserts

Cookie Dough Yogurt Pops

Calling all cookie dough fans! You’re going to love these chocolate chip cookie dough yogurt pops. They combine creamy yogurt, bits of real cookie dough and a chocolate coating for a sweet treat that’s perfect to keep in the freezer all summer. Follow Brittany @itsbrittwilliams on Instagram for more recipes!

Brittany Williams
Tasty Team

2 hr 15 min

Cookie Dough Yogurt Pops

2 hr 15 min

Ingredients

for 6 servings

  • 1 cup yogurt
  • 3 tablespoons nut butter of choice, (or nut-free version)
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • ¼ cup mini chocolate chips
  • ½ cup cookie dough bits, (from recipe below)

Chocolate coating

  • 1 cup chocolate chips
  • 1 tablespoon coconut oil

Cookie Dough Bits

  • 1 cup almond flour
  • ½ cup butter, softened (may use nut butter)
  • ¼ cup brown sugar, (may use sugar, coconut sugar or monkfruit sweetener)
  • ½ teaspoon vanilla extract
  • ¼ cup mini chocolate chips
  • ½ teaspoon salt, optional
  • 2 tablespoons milk, if needed, to thin

Preparation

  1. Make yogurt pops: Line a cutting board with parchment paper.
  2. In a medium bowl mix together yogurt, nut butter, maple syrup, vanilla, salt and chocolate chips.
  3. Make cookie dough bits: In a separate large mixing bowl or standing mixer, add butter and sugar and beat until combined. Then add vanilla, almond flour, and chocolate chips.
  4. Mix until combined and either form into small cookie dough balls or roll dough out and chop into bits.
  5. Fold ½ cup of the cookie dough bits into the bowl with yogurt mixture.
  6. Add dollops of the yogurt mixture to the parchment paper lined cutting board, stick popsicle sticks in each and freeze until set, at least 2 hours.
  7. To a small saucepan or double broiler add chocolate chips and coconut oil over low heat, stirring constantly until melted.
  8. Dip frozen yogurt pops in melted chocolate or drizzle on top.
  9. Important note: do not eat raw all-purpose flour (unless properly heat treated.) For the edible cookie dough, use almond flour or add oats to a food processor and pulse until you reach a fine oat flour.
  10. Store remaining cookie dough in an air-tight container in the fridge for up to 10 days or freeze!
  11. Enjoy!
  12. Love this recipe? Download the Tasty app to save it and discover others like it.

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Cookie Dough Yogurt Pops