Save to Pins 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 at family gatherings and is especially loved by kids who enjoy the fun cake pop format.
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.
- Mix 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 ingredients:
- 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 edges are lightly golden and a toothpick comes out clean.
- Cool and crumble:
- Let cookie base cool completely, then crumble into fine pieces in a large bowl.
- Add yogurt:
- Add an extra 2 tbsp Greek yogurt to crumbs and mix until mixture holds together when pressed (add more yogurt if needed, 1 tsp at a time).
- Form balls:
- Roll mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in freezer for 20–30 minutes until firm.
- Melt coating:
- Melt white chocolate or candy melts with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Assemble pops:
- Dip tip of each cake pop stick into melted chocolate, then insert into each cake ball.
- Coat pops:
- Dip each cake pop into melted chocolate to coat, gently tapping off excess. Immediately add sprinkles if desired.
- Set pops:
- Stand cake pops upright in styrofoam block or cake pop stand. Let set at room temperature or in fridge until coating is firm.
Save to Pins This recipe often brings smiles and laughter as family members eagerly enjoy the bite-sized treats during special occasions.
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 ingredient labels for possible nut or soy traces.
Nutritional Information
Calories: 115, Total Fat: 5 g, Carbohydrates: 15 g, Protein: 2 g per serving.
Save to Pins These cake pops offer a perfect blend of indulgence and lightness, great for any occasion.
Questions & Answers
- → What makes these cookie pops lighter than usual?
Incorporating Greek yogurt reduces fat content while keeping the texture moist and tender, offering a lighter bite without sacrificing flavor.
- → Can I use a different coating instead of white chocolate?
Yes, dark or milk chocolate can be used as alternatives to suit your taste preferences or dietary needs.
- → How do I prevent the coating from cracking?
Ensure the cookie balls are well chilled before dipping and use coconut oil to thin the chocolate for a smoother coating.
- → Is it possible to make these dairy-free?
Substitute Greek yogurt with a non-dairy yogurt and use vegan butter in the cookie base for a dairy-free version.
- → What storage method keeps them fresh longest?
Store the finished bites in an airtight container in the refrigerator for up to a week to maintain freshness and coating firmness.