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A close up of a pudding pop laying down on a table.
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Chocolate Chip Cookie Dough Pudding Pops

Also, hello, fun summer treat. These couldn't be easier to make! Your kids could make them all by themselves while you sneak bites of cookie dough and paint your toenails and shout about how no one is fanning you with grape leaves even though it's eleventy billion degrees outside right now.
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 15 minutes
Freeze 4 hours
Total Time 20 minutes
Servings 10 pops
Calories 145kcal

Ingredients

  • 1 recipe chocolate chip cookie dough using mini chocolate chips (the recipe on the back of the bag works great!)
  • 5.1 ounce box instant vanilla pudding
  • 3 cups cold milk
  • 1/2 cup additional mini chocolate chips
  • 10 dixie cups
  • 10 popsicle sticks I used 5 paper straws, cut in half to make 10

Instructions

  • Prepare cookie dough according to recipe instructions.
  • Take small chunks of cookie dough and roll them into balls around the size of a peanut m&m. I used about 1 cup of cookie dough balls, but adjust according to your preference.
  • In a large bowl, whisk together the pudding and cold milk about 2 minutes or until beginning to thicken.
  • Stir in the cookie dough balls.
  • Sprinkle mini chocolate chips into the bottom of each dixie cup before filling with the pudding mixture. Fill the cups 2/3 to 3/4 full.
  • Place pudding cups in the fridge to set for at least 15 minutes.
  • Push the popsicle sticks into the pudding cups and carefully place in the freezer. Freeze for at least 4 hours.
  • Peel the paper cups off of the pudding cups and serve!

Nutrition

Calories: 145kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 129mg | Potassium: 96mg | Sugar: 20g | Vitamin A: 140IU | Calcium: 93mg | Iron: 0.1mg