Cookie Dough Yogurt Pops Recipe
Who says you can’t have your cookie dough and eat it too? These Cookie Dough Yogurt Pops are a delightful and healthy treat, perfect for a hot day or anytime you crave something sweet. Creamy yogurt is swirled with chunks of edible cookie dough, creating a satisfying contrast of textures and flavors. It’s a kid-friendly recipe and an excellent way to sneak in some extra protein and calcium.
Imagine a hot summer day where the only thing that can make it better is a refreshing, creamy, and slightly sweet treat that not only cools you down but also satisfies your cookie dough cravings. That’s what these Cookie Dough Yogurt Pops are all about. They are so easy to make and are a hit with both kids and adults. Plus, they make a great make-ahead snack for those busy days when you need a quick, healthy treat.
Key Ingredients for Cookie Dough Yogurt Pops
- Greek Yogurt: The base of our pops, Greek yogurt is rich in protein and has a thick, creamy texture that makes for a perfect frozen treat. It also adds a tangy flavor that balances the sweetness of the cookie dough.
- All-Purpose Flour: Used in the edible cookie dough, it needs to be heat-treated first to make it safe to eat raw. This means baking it in the oven until it reaches an internal temperature of 160°F to kill any potential bacteria.
- Granulated Sugar and Brown Sugar: These sugars add sweetness and a bit of caramel flavor to the cookie dough.
- Unsalted Butter, Softened: Butter adds richness and helps bind the cookie dough together.
- Vanilla Extract: A classic flavor enhancer for any cookie dough.
- Salt: A pinch of salt helps to balance the sweetness and bring out the flavors.
- Chocolate Chips (optional): For that classic cookie dough flavor and a bit of extra texture.
How to Make Cookie Dough Yogurt Pops
- Prepare the Edible Cookie Dough: Whisk together flour, granulated sugar, brown sugar, softened butter, vanilla extract, and salt until a crumbly dough forms. If you like, fold in some chocolate chips for an extra treat.
- Layer Yogurt and Cookie Dough: Spoon a layer of Greek yogurt into popsicle molds. Sprinkle small pieces of the cookie dough on top. Add another layer of yogurt, followed by more cookie dough, repeating until the molds are filled.
- Freeze: Insert popsicle sticks and freeze for at least 4 hours until solid.
- Serve: To release the pops, run the molds under warm water for a few seconds.
Variations
- Vegan Version: Use a plant-based yogurt and substitute the butter with a vegan butter alternative. Make sure to use a vegan sugar if necessary.
- Flavored Yogurt: Instead of plain Greek yogurt, try using flavored yogurt such as vanilla or honey for an extra layer of flavor.
- Nutty Delight: Add chopped nuts like almonds or walnuts to the cookie dough for a crunchy texture.
Pairings
These Cookie Dough Yogurt Pops pair well with a fresh fruit salad or a light, crisp green salad if you’re serving them as part of a larger meal. For a fun and balanced snack, try pairing them with a glass of cold almond milk or a smoothie.
Serving Suggestions
Serve these pops straight from the freezer for a refreshing treat. They make a great after-school snack for kids or a light dessert after a summer barbecue. For a more indulgent treat, you can drizzle a little melted chocolate on top before serving.
Common Mistakes to Avoid
✖ Not Heat-Treating the Flour: Raw flour can contain harmful bacteria, so make sure to heat-treat it by baking it at 350°F for about 5-10 minutes until it reaches an internal temperature of 160°F.
✖ Overfilling the Molds: Be careful not to overfill the popsicle molds. Leave a little space at the top for expansion as the yogurt freezes.
✖ Skipping the Warm Water Step: If you try to pull the pops out of the molds without running them under warm water first, they might break. A few seconds under warm water makes them slide out easily.
Tips and Tricks
✔ Use Full-Fat Greek Yogurt: Full-fat Greek yogurt makes for a creamier and richer popsicle.
✔ Mix in Some Honey: For a natural sweetener, you can add a tablespoon of honey to the Greek yogurt before layering it in the molds.
✔ Customize Your Cookie Dough: Feel free to add other mix-ins like mini M&Ms, dried fruit, or even a sprinkle of cinnamon to your cookie dough for a unique twist.
✔ Make a Big Batch: These pops freeze well, so make a big batch and keep them in the freezer for a quick treat whenever you need one.
Final Thoughts
These Cookie Dough Yogurt Pops are a fantastic way to enjoy a sweet treat while still keeping things on the healthier side. They are easy to make, fun to eat, and perfect for any occasion. Whether you’re making them for a party or just for a family treat, they are sure to be a hit.
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Cookie Dough Yogurt Pops Recipe
Ingredients
- 2 cups Greek yogurt
- 1/2 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/4 cup unsalted butter softened
- 1/2 teaspoon vanilla extract
- Pinch of salt
- Chocolate chips optional
Instructions
- In a medium bowl, whisk together the flour, granulated sugar, brown sugar, softened butter, vanilla extract, and salt until a crumbly dough forms.
- Fold in chocolate chips, if desired.
- In a separate bowl, combine the Greek yogurt.
- Spoon a layer of yogurt into popsicle molds. Sprinkle with small pieces of the cookie dough.
- Add another layer of yogurt, then more cookie dough, repeating until the molds are filled.
- Insert popsicle sticks and freeze for at least 4 hours, or until solid.
- To serve, run the molds under warm water for a few seconds to release the pops.
Notes
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- Storage: Keep the pops in the freezer for up to 2 months. Make sure to store them in an airtight container or a freezer bag to prevent freezer burn.
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- Alternative Molds: If you don’t have popsicle molds, you can use small paper cups and wooden popsicle sticks.
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- Edible Cookie Dough Safety: Always make sure to heat-treat your flour to make it safe for raw consumption.
Nutrition Breakdown (per pop):
- Calories: ~200 kcal
- Carbohydrates: 22–25g
- Protein: 6–8g (thanks to Greek yogurt!)
- Fat: 8–10g
- Sugar: 15–18g (includes natural yogurt sugars + added sugars)
Key Notes:
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- Using low-fat Greek yogurt? Subtract ~20 kcal per pop.
- Skipping chocolate chips? Subtract ~15 kcal per pop.
🛒 Required Equipment for Cookie Dough Yogurt Pops
Cookie Dough Yogurt Pops FAQ’s
Can I use regular yogurt instead of Greek yogurt? Yes, you can use regular yogurt, but Greek yogurt is thicker and creamier, which makes for a better texture once frozen.
Can I make these pops without a popsicle mold? Yes, you can use small paper cups and wooden popsicle sticks as an alternative to popsicle molds.
How do I make a vegan version of this recipe? Use a plant-based yogurt and substitute the butter with a vegan butter alternative. Make sure to use a vegan sugar if necessary.
Can I add other mix-ins to the cookie dough? Absolutely! Feel free to add nuts, dried fruit, or even a sprinkle of cinnamon to your cookie dough for a unique twist.
How long do these pops need to freeze? They need to freeze for at least 4 hours until solid. For best results, leave them overnight.
How long do I need to heat-treat the flour? Bake the flour at 350°F for about 5-10 minutes until it reaches an internal temperature of 160°F. Let it cool completely before using it in the cookie dough.👇
Craving more refreshing frozen treats? After you’ve tried our delightful Cookie Dough Yogurt Pops, be sure to check out how incredibly easy it is to make our 3-Ingredient Banana Ice Cream for another simple and delicious dessert.
