Gluten-Free Chocolate Fudge Cookie Pops
Soft chocolate fudge cookie dough wrapped around candy bar pieces and baked on sticks to create handheld treats. The cake mix base creates tender cookies that stay moist while encasing chewy caramel and crispy candy centers. Perfect for parties, bake sales, or as a fun project with kids. The powdered sugar coating adds sweetness and helps prevent sticking during baking.
Ingredients
- 14 fun-size milk chocolate-covered candy bars with chewy caramel and crispy crunchies, from a 12.5-oz bag
- 28 craft sticks, flat wooden sticks with round ends
- 1 box Betty Crocker Super Moist Chocolate Fudge Cake Mix
- ½ cup vegetable oil or melted butter
- 1 egg
- ½ cup powdered sugar or Betty Crocker candy sprinkles
Instructions
- 1
Heat oven to 350°F (325°F for dark or nonstick cookie sheet) and line cookie sheet with foil
- 2
Cut each candy bar in half crosswise and poke craft stick into side of each half
- 3
Mix cake mix, oil and egg with spoon until dough forms
- 4
Form 1 rounded tablespoonful of dough into a ball and flatten in palm of hand
- 5
Place candy on top of flattened dough and form dough around candy, sealing well
- 6
Roll each cookie pop in powdered sugar to cover completely
- 7
Place 2 inches apart on prepared cookie sheet
- 8
Bake 11 to 13 minutes or until set
- 9
Cool on cookie sheet 2 minutes, then remove to cooling rack
- 10
Cool completely, about 30 minutes
Tips
Make sure to seal the dough completely around the candy bar to prevent leaking during baking.
Let cookies cool on the pan briefly before moving to prevent breaking around the stick.
Roll thoroughly in powdered sugar to prevent sticking and add extra sweetness.
Good to Know
Store covered at room temperature up to 1 week
Can be made 2 days ahead and stored covered
Serve at room temperature, hold by stick
Common Mistakes
Seal dough completely around candy to avoid melting and leaking
Don't overbake or cookies will become hard and crack
Let cool on pan before moving to prevent breaking
Substitutions
Dairy-Free Swaps
General Alternatives
changes base flavor
FAQ
Can I use different candy bars?
Yes, any fun-size candy bars work well. Choose ones that won't melt too quickly during baking for best results.
What if I don't have craft sticks?
You can make these as regular cookies without sticks. Just form balls of dough around candy and bake the same way.
How long do these keep?
Store covered at room temperature for up to one week. They stay soft and chewy when properly stored.