Hi Julie! The consistency will be firm enough to hold its shape and stay on the stick, but it won’t be hard. The pops will soften the longer they sit at room temperature.

um hello Sam merrit I know the last comment was in February but I hope you still check this frequently! I wanted to ask something before I tried the recipe so I would know if this was the one for me! So, In some of the comments you said it was supposed to be the consistency of chilled cookie dough does that mean it’s supposed to be squishy or hard?

I’m glad you ultimately enjoyed them, Sam! The texture is going to be grainy simply because the sugar isn’t ever baked and melted. 🙂

Hi Alyssa! They will last up to a week in an airtight container in the refrigerator.

These taste amazing!! How do I store them now until the party!?

Hi Kim! We have not frozen these before, but we think that they should freeze just fine. We would just store them in an airtight container, then thaw in the refrigerator overnight when you are ready to use. They should be fine to freeze for at least a month or two. Hope that helps!

I’m so glad everyone enjoyed them so much, Sherley! 🙂

I did NOT know that cake pops and cookie dough pops were two different things! After being utterly disappointed making cake pops, I found your recipe (first recipe blog I actually read through) and gave it a shot. I added 5 tablespoons of milk (1 Tb at a time as you suggested) to get to a workable texture. Your tips were great and I’m SO PLEASED with my first attempt. They’re a hit and my sister-in-law wants them at her wedding! THANK YOU SO MUCH!

Hi Danielle! If it is too sticky I would recommend adding more flour as needed until you get a workable consistency. I hope that helps! 🙂

Hi Nicole! I generally recommend shaping and adding the popsicle sticks sooner rather than later, as the fridge can dry out the dough and make it crumbly and difficult to work with (even after sitting at room temperature). If you do try it, make sure to cover the dough very tightly, preferably with a piece of plastic wrap directly against the surface of the cookie dough, and yes you will need to let it come to room temperature for a bit to soften enough to manage and shape, but it might be tricky. I hope that helps!

Sure! Enjoy!

Thanks

Hi Stephanie! Cookie dough is grainy because the sugars haven’t been melted. These are meant to replicate eating cookie dough so they are definitely going to be a little bit grainy. 🙁

Hi Lois! They will keep for 5 days at room temperature in an air tight container. If it’s really warm they may get a little melty and you could move them to the refrigerator. 🙂

thanks so much!

That’s what a cookie pop is 🤌🏽U do realize and understand it’s called a cookie pop cookie dough with chocolate shell lmaaoaoaoao

Mine also came out exactly the way you described it! I put the exact measurements and gradually sifted the flour but I got that brown sugar taste too. The texture just wasn’t good at all 🙁 Not sure what I did wrong.

Hi Erika! It shouldn’t really matter for these. The dark brown sugar would just give them a little richer flavor. I tend to use light brown when I make them. 🙂