Pin It 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 family favorite, perfect for gatherings or a simple sweet snack any day.
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
- Step 1:
- Preheat the oven to 350°F (175°C). Line a 9x9-inch (23x23 cm) baking pan with parchment paper.
- Step 2:
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Step 3:
- 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.
- Step 4:
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Step 5:
- Spread batter evenly in the prepared pan. Bake for 13–15 minutes, or until the edges are lightly golden and a toothpick comes out clean.
- Step 6:
- Let the cookie base cool completely, then crumble it into fine pieces in a large bowl.
- Step 7:
- Add an extra 2 tbsp Greek yogurt to the crumbs and mix until the mixture holds together when pressed (add more yogurt if needed, 1 tsp at a time).
- Step 8:
- Roll the mixture into 1-inch balls and place on a parchment-lined baking sheet. Chill in the freezer for 20–30 minutes until firm.
- Step 9:
- Melt the white chocolate or candy melts with coconut oil (if using) in a microwave-safe bowl in 30-second intervals, stirring until smooth.
- Step 10:
- Dip the tip of each cake pop stick into the melted chocolate, then insert into each cake ball.
- Step 11:
- Dip each cake pop into the melted chocolate to coat, gently tapping off excess. Immediately add sprinkles if desired.
- Step 12:
- Stand the cake pops upright in a styrofoam block or cake pop stand. Let set at room temperature or in the fridge until the coating is firm.
Pin It 
These cake pops always bring smiles during family celebrations and casual afternoons alike.
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 all ingredient labels for possible nut or soy traces.
Nutritional Information
Calories 115, Total Fat 5 g, Carbohydrates 15 g, Protein 2 g per serving
Pin It 
Enjoy these lightened-up cake pops as a perfect bite-sized dessert to satisfy your sweet tooth without guilt.
Recipe Questions & Answers
- → Can I substitute Greek yogurt with a non-dairy alternative?
Yes, using non-dairy Greek-style yogurt works well to maintain the creamy texture while keeping the flavor balanced.
- → How should I store these sugar cookie bites?
Store them in an airtight container in the refrigerator to keep the coating firm and the interior fresh for several days.
- → What is the best way to melt the coating for dipping?
Use short intervals in the microwave, stirring in between, or a double boiler to melt the chocolate or candy melts smoothly without burning.
- → Can I use different chocolate varieties for the coating?
Absolutely, dark or milk chocolate can be substituted for white chocolate or candy melts to vary the flavor profile.
- → What tools are essential for making these cookie bites?
Essential tools include a baking pan lined with parchment paper, mixing bowls, and cake pop sticks or skewers for dipping and setting.