The easiest cookies and cream cake pops! Dipped in white chocolate and sprinkled with Oreo cookie crumbs, they are as fun to eat as they are to make. This post contains affiliate links.
You might also like our brownie pops or brownie truffles!
Watch our step by step video!
Last year, I saw quite a few methods shared for making cake pops WITHOUT frosting and was intrigued. I don’t like storebought frosting, but was it worth making homemade buttercream to mix in with the cake to make cake pops? No, so I usually used storebought, but not anymore!
I’ve been making cake pops using this method with success and will never go back. They turn out perfect every time! Above is a tray that I sent to a youth group activity recently. They were a huge hit! Grab all of these variations below:
Easy Cookies and Cream Cake Pops
Cookies and cream cake pops are made with chocolate cake, almond bark, and crushed Oreos. That’s it! They have a creamy soft filling, and honestly, I think they taste better made without frosting. Don’t worry; they are still sweet, and because I use the best ingredients, they are loaded with rich flavor.
One batch makes 24-28 pops. When you consider that they are often sold for over $2 each, it’s much more cost-effective to make your own at home. Cake pops store well at room temperature or chilled. You can also freeze them for longer storage. So, go ahead and make an entire batch to snack on for a while.
This is JUST CAKE mashed up. No frosting.
8 TIPS FOR MAKING THE BEST Cookies and Cream CAKE POPS
I learned how to make THE BEST cake pop filling from TINA B COOKING IT UP. Tina said that the best cake pops start with a really moist cake and shared her tips for achieving that by adding sour cream and pudding mix to her cake batter. She then lets her cake cool and then uses a stand mixer with a paddle attachment to mix it into a moist dough-like consistency WITHOUT frosting.
- Making the batter: add a box of pudding mix and a bit of sour cream, and use butter instead of oil.
- Baking the cake: DO NOT overbake the cake. I check mine at least 5 minutes early and keep checking for doneness with a toothpick. As soon as the toothpick comes out clear, I remove the cake from the oven.
- Mashing the cake: Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved.
- Shaping the cake pop balls: Use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before rolling it into a smooth ball.
- Chilling the dough: Don’t freeze the cake pop balls before coating them in chocolate. Chilling in the refrigerator for 20 minutes works just fine. We just want to cool them off and allow them to slightly firm up. Frozen cake pops or really cold cake pops will crack once dipped in chocolate. Slightly chilled or room temperature pops work best. I chill for 20-30 minutes (this helps them set up and dry out a little).
- Adding lollipop sticks: Dip the tip of each stick into melted white chocolate before sliding it into the cake pop. Allow it to harden (keep the pops out at room temp, do not place back into the refrigerator). This will keep the stick secure when you dip the cake pops later.
- Dipping the pops: You want a smooth, dippable chocolate. If your candy melts seem a little thick, add a teaspoon or two of shortening or coconut oil and stir that into the warm melting chocolates. I find that I don’t have to do that when using almond bark, but it’s helpful when using Wilton candy melts. That’s just me; if you’ve had success dipping without adding shortening or coconut oil, keep doing that. Let the melted candy melts/chocolate sit for a couple of minutes before dipping so that they aren’t too hot.
- Perfectly shaped pops: To keep pops upright while the chocolate hardens, place them into a block of styrofoam. This keeps the pops perfectly round vs having a flat side from placing them onto parchment paper to harden.
Just look at that fudgy center. So rich and creamy.
Cookies and Cream CAKE POPs INGREDIENTS
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- 1 (13.25-ounce) box of chocolate cake mix (Betty Crocker is my go-to)
- 1 (3.4-ounce) box of instant chocolate pudding
- 1 cup water
- 3 eggs
- 1/2 cup (1 stick) butter, melted*
- 3 Tbsp. sour cream
- 6 Oreo cookies, crushed into crumbs
- 12 ounces white almond bark
More Helpful Supplies
*Most cake mixes call for 1/3 or 1/2 cup of oil. For cake pops, just use 1/2 cup of butter.
Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.
Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).
Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.
Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it’s ready.
Blend the cookies into fine crumbs.
Melt the remaining white chocolate according to the package instructions. Add any leftover melted chocolate used for dipping the sticks and stir. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.
Pour melting chocolate into a glass or cup.
Dip cake pops into the white chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.
Immediately sprinkle with crushed Oreos.
Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam blocks.
This recipe makes 24-28 cake pops.
How To Store Cookies and Cream Cake Pops
Store at room temperature: Place cake pops into an airtight container and store for up to 5 days.
Store in the refrigerator: Place into an airtight container lined with paper towels and store for up to two weeks.
How To Freeze Cake Pops
Place the cake pops into an airtight container, and they’ll stay fresh for at least a month or two in the freezer. To thaw, place the container on the counter (with the lid ON) and let them sit out for a few hours to come to room temperature. You can also place the container in the refrigerator and let them thaw overnight. I haven’t had any issues with condensation thawing them this way.
Cookies and Cream Cake Pops Recipe
Cookies and Cream Cake Pops
Ingredients
- 1 13.25 oz. box of chocolate cake mix (Betty Crocker is my go-to)
- 1 3.4 oz. box of instant chocolate pudding
- 1 cup water
- 3 eggs
- 1/2 cup 1 stick butter melted
- 3 Tbsp. sour cream
- 6 Oreo cookies crushed into crumbs
- 12 ounces white almond bark
Instructions
- Mix cake mix with pudding mix, eggs, water, melted butter, and sour cream in a large bowl with a mixer on medium speed, or beat vigorously by hand for two minutes.
- Pour batter into a baking pan that has been sprayed with nonstick spray (bake in 2 round pans or a rectangular cake pan).
- Bake the cake using the reference chart on the box as a guide. Remember to not overbake the cake; start checking for doneness early.
- Use a spatula to scoop the hot cake into the bowl of your stand mixer. Using the paddle attachment, mix until a playdough-like dough is achieved (this may take a minute or two). Press the dough between your fingers. If it is soft and moldable, it’s ready.
- Use a 2 Tbsp. cookie scoop to portion the dough, then mash each ball between your hands a few times to soften each ball before rolling it into a smooth ball. Place the balls of cake onto a baking sheet lined with parchment paper or foil to keep them from sticking.
- Chill the balls in the refrigerator for 20-30 minutes.
- Melt 1/4 cup of white candy melts according to the package instructions. Dip the tip of each lollipop stick into melted white chocolate, then slide the stick into the cake pop ball about 3/4 of the way into the ball. Repeat for all cake pops.
- Let sit until the melting chocolate has hardened and the pops have come to room temperature (or close to it). 20-30 minutes.
- Blend the cookies into fine crumbs.
- Melt the remaining white chocolate according to the package instructions. Add any leftover melted chocolate used for dipping the sticks and stir. If the melting chocolate seems thick, add a teaspoon or two of shortening or coconut oil and stir until smooth.
- Pour melting chocolate into a glass or cup.
- Dip cake pops into the white chocolate and tap the stick against the side of the cup to allow excess chocolate to drip off.
- Immediately sprinkle with crushed Oreos.
- Stand cake pops upright to harden. The easiest way to do this is to use a cake pop stand or styrofoam blocks.
Notes
Nutrition
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