cookie and cream cake pop recipe
Indulge in this Cookie And Cream Cake Pop Recipe You Will Love! A fun, easy treat with crushed Oreos, creamy frosting, and a rich chocolate coating.
Ingredients
What You’ll Need:
For the Cake Base:
- 1 box of chocolate or vanilla cake mix or homemade cake, if preferred
- Ingredients required for the cake mix usually eggs, oil, and water
- For the Cookie and Cream Filling:
- 10-12 Oreo cookies finely crushed (for that classic cookies and cream flavor)
- ½ cup cream cheese softened, for a smooth and creamy texture
- 2 tablespoons vanilla buttercream frosting adds extra sweetness and helps bind the mixture
For the Chocolate Coating:
- 12 oz white chocolate or candy melts for dipping
- 1 tablespoon coconut oil optional, but helps create a smooth, glossy finish
For Decorating:
- Extra crushed Oreo cookies for a textured topping
- Sprinkles chocolate drizzle, or cookie crumbs (for added flair)
- Cake pop sticks essential for easy handling
Instructions
Bake the Cake
- Prepare the Cake Mix: Follow the instructions on the box to prepare your chocolate or vanilla cake. Use a mixing bowl to combine the ingredients—eggs, oil, and water—and mix until smooth.
- Bake and Cool: Pour the batter into a greased baking pan and bake according to package directions. Once done, let the cake cool completely on a wire rack. This step is crucial—warm cake will make the mixture too soft.
Crumble the Cake
- Crumble to Perfection: Once the cake is completely cooled, crumble it into fine crumbs using your hands or a fork. Transfer the crumbs to a large mixing bowl.
- Mix in the Cookie and Cream Filling
- Combine Ingredients: Add the softened cream cheese, crushed Oreo cookies, and vanilla buttercream frosting to the bowl with cake crumbs.
- Mix Well: Use a spatula or your hands to thoroughly mix until the ingredients are fully combined. The mixture should hold together when pressed—this ensures your cake pops won’t fall apart.
Shape the Cake Pops
- Roll into Balls: Scoop out small portions of the mixture (about 1 tablespoon each) and roll them into smooth, even-sized balls. Place them on a baking sheet lined with parchment paper.
- Chill: Pop the baking sheet into the refrigerator for about 30 minutes. Chilling helps the cake pops firm up, making them easier to handle and dip later.
Melt the Chocolate Coating
- Prepare the Coating: In a microwave-safe bowl, melt the white chocolate or candy melts in 30-second intervals, stirring in between, until smooth. For a glossy finish, stir in a tablespoon of coconut oil.
Assemble the Cake Pops
- Insert the Sticks: Dip one end of a cake pop stick into the melted chocolate, then gently insert it halfway into a chilled cake ball. This acts as a glue to keep the cake pop secure. Repeat for all cake balls.
- Dip and Decorate: Holding the stick, dip each cake pop into the melted chocolate, gently twirling to coat evenly. Let the excess chocolate drip off before placing it back on the parchment paper.
Add the Final Touches
- Decorate: While the chocolate is still wet, sprinkle crushed Oreos, add a drizzle of melted chocolate, or top with colorful sprinkles. Get creative!
- Let Set: Allow the cake pops to set by placing them in the refrigerator for another 15-20 minutes until the chocolate is firm.