Save A delightful, bite-sized treat featuring soft sugar cookie cake combined with Greek yogurt and coated in a thin layer of chocolate—perfect for guilt-free indulgence.
This recipe quickly became a favorite in my household because it combines indulgence with a lighter twist thanks to the Greek yogurt.
Ingredients
- Sugar Cookie Base: 1 1/4 cups (155 g) all-purpose flour, 1/2 tsp baking powder, 1/4 tsp baking soda, 1/4 tsp salt, 1/4 cup (60 g) unsalted butter softened, 1/4 cup (56 g) light cream cheese softened, 1/3 cup (65 g) granulated sugar, 1 large egg, 2 tbsp plain Greek yogurt (nonfat or low-fat), 1 tsp vanilla extract
- Cake Pop Coating: 1 1/2 cups (250 g) white chocolate or vanilla candy melts, 2 tsp coconut oil (optional for thinning)
- Decoration: Sprinkles as desired
Instructions
- Preheat Oven:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream Wet Ingredients:
- In a large bowl, beat butter, light cream cheese, and sugar until light and fluffy. Beat in egg, Greek yogurt, and vanilla extract until smooth.
- Combine Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Bake:
- Spread batter evenly in the prepared pan. Bake for 13–15 minutes, or until the edges are lightly golden and a toothpick comes out clean.
- Cool and Crumble:
- Let the cookie base cool completely, then crumble it into fine pieces in a large bowl.
- Mix with Yogurt:
- Add an extra 2 tbsp Greek yogurt to the crumbs and mix until the mixture holds together when pressed (add more yogurt if needed, 1 tsp at a time).
- Form Balls and Chill:
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the freezer for 20–30 minutes until firm.
- Melt Coating:
- Melt the white chocolate or candy melts with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Insert Sticks:
- Dip the tip of each cake pop stick into the melted chocolate, then insert into each cake ball.
- Coat Cake Pops:
- Dip each cake pop into the melted chocolate to coat, gently tapping off excess. Immediately add sprinkles if desired.
- Set Cake Pops:
- Stand the cake pops upright in a styrofoam block or cake pop stand. Let set at room temperature or in the fridge until the coating is firm.
Save Sharing these cake pops has created many joyful family moments, especially at birthday parties and holiday gatherings.
Required Tools
9x9-inch (23x23 cm) baking pan, mixing bowls, electric mixer or whisk, parchment paper, baking sheet, microwave-safe bowl, cake pop sticks, styrofoam block or cake pop stand
Allergen Information
Contains wheat (gluten), egg, milk (dairy), and may contain soy (in candy melts). Check all ingredient labels for possible nut or soy traces.
Nutritional Information
Calories: 115 per serving. Total Fat: 5 g. Carbohydrates: 15 g. Protein: 2 g.
Save These cake pops offer a delightful balance of sweet and light that everyone will enjoy. Perfect for gifting or treating yourself!
Recipe FAQ
- → Can I substitute the Greek yogurt in the mixture?
Yes, you can use non-dairy Greek-style yogurt alternatives or low-fat varieties to maintain the texture and moisture while catering to dietary needs.
- → What type of chocolate is best for coating?
White chocolate or vanilla candy melts provide a smooth and sweet coating, but you can also use dark or milk chocolate for variation.
- → How do I keep the cookie pops firm before coating?
Chilling the formed cookie balls in the freezer for 20–30 minutes helps them firm up, making dipping easier and cleaner.
- → Can I use a sugar substitute in the base?
Yes, a baking-suitable sugar substitute can reduce sweetness while maintaining texture, ideal for lower-sugar versions.
- → What is the best way to store these cookie pops?
Store them in an airtight container at room temperature or in the refrigerator to keep the coating firm and the interior moist.