Home DESSERTS Double Chocolate Cake Pops

Double Chocolate Cake Pops

by Yejiskitchenstories

These 3-ingredient cake pops are so decadent and easy to make. They’re the perfect bite-sized dessert for goodie bags, birthdays, or potluck!

These Double Chocolate Cake Pops are so easy to make, they took me about 30 minutes to make including chill time! I love that it only takes 3 ingredients and no oven is involved— making them the perfect bite-sized treat for kids and adults.

I made these for my toddler and he loved them. They freeze well, which is great for when I want a quick little treat! I hope you enjoy them as much as my family does.

What you’ll need:

  • Chocolate cookies: I used Myna Snacks Midnight Mini Cookies, but feel free to use any kind of chocolate cookies. ( I was able to snag a discount code for 10% off if you’re interested! You can use the code Christine10)
  • Cream cheese: to help bind and create a cookie “dough”
  • Dark chocolate: melted down and used to coat the cake pops. Feel free to use white chocolate or milk chocolate too!

Watch how to make these Double Chocolate Cake Pops

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I hope you enjoy this recipe for these Double Chocolate Cake Pops! Please leave me a 5-star rating and comment to let me know your thoughts! Happy cooking, xoxo!!

Double Chocolate Cake Pops

Serves: 12 cake pops Prep Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 8 oz. chocolate cookies, finely ground (plus extra for toppings)
  • 4 oz. cream cheese, softened at room temperature
  • 8 oz. dark chocolate chips, melted


  1. In a food processer or using a rolling pin, pulverize the cookies until it becomes finely ground. 
  2. In a mixing bowl, combine the cookie crumbs and cream cheese to form a dough. Using a medium cookie scoop (1.5 tablespoons), scoop the cookie-cream cheese mixture and roll it into balls. Place the balls on a parchment-lined baking sheet and freeze for 20 minutes (or longer) to allow them to set. 
  3. Melt the chocolate in the microwave in 20-second increments until fully melted and smooth. Make sure to stir in between increments. I like to melt the chocolate in a glass measuring cup, it's easier to dunk the cake pops in. 
  4. Dip about 1/2-inch of the lollipop stick into the melted chocolate and stick it halfway into the cookie balls. It's best to work with 3 cookie balls at a time since dipping works best when the cookie balls are cold. Dip the cookie ball into the melted chocolate until completely covered. Gently tap the stick against the edge of the measuring cup to allow any excess chocolate to drip off. Top the cake pop with extra cookie crumbs and place upright onto a styrofoam block or any box will do! Repeat the step with the remaining cookie balls. 
  5. Transfer the cake pops to the refrigerator to set completely. Store the cake pops in the refrigerator for up to 1 week or freeze for up to 1 month. 
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