Description
These Copycat Starbucks Cookies and Cream Cake Pops combine moist chocolate cake, creamy vanilla frosting, and crunchy Oreo crumbles, all coated in smooth white chocolate. Easy to make and perfect for parties or special occasions.
Ingredients
1 box chocolate cake mix (I used Betty Crocker)
1/4 cup vanilla icing (I used Betty Crocker)
12 Oreos, cream filling divided
1 bag white candy melts (12 oz bag)
Instructions
- Prepare the Cake: Follow the directions on the chocolate cake mix box. Beat the cake mix, water, vegetable oil, and eggs in a large bowl until smooth.
- Bake the Cake: Pour the batter into a greased 9×13-inch baking dish or two 8×8-inch round cake dishes. Bake at 350°F until a toothpick inserted into the center comes out clean.
- Prepare the Oreos: Remove the cream filling from the Oreos and set it aside. Blend the cookie parts in a food processor until fine crumbs form. Set aside.
- Crumble the Cake: After the cake cools completely, crumble it into fine crumbs in a large bowl.
- Mix Cake and Frosting: Stir in the vanilla icing and Oreo cream filling with the crumbled cake. Cover and freeze for 30 minutes to 1 hour.
- Shape the Cake Pops: Once chilled, roll the mixture into balls about the size of a ping pong ball. Place on a cookie sheet and freeze for 1 hour.
- Prepare the Coating: Melt the white candy melts in the microwave in 30-second intervals or using a double boiler until smooth.
- Insert the Lollipop Sticks: Dip each stick into the melted white chocolate, then insert into the center of each cake ball. Freeze again for 15 minutes.
- Coat the Cake Pops: Dip each cake ball into the melted white chocolate, allowing excess to drip off. While the chocolate is still wet, sprinkle with the Oreo cookie crumbs.
- Let Them Set: Place the cake pops upright in a Styrofoam block or a cardboard box to harden for 2-3 minutes. Once set, enjoy!
Notes
- You can use milk or dark chocolate instead of white chocolate for a different flavor profile.
- If you prefer, swap the Oreos for other chocolate sandwich cookies.
- For a more decorative touch, drizzle extra melted chocolate over the cake pops or add edible glitter.
- Store cake pops at room temperature for up to 3 days, or refrigerate for up to a week.
- Prep Time: 30 minutes (plus chilling time)
- Cook Time: 30-35 minutes (for baking the cake)
- Category: Dessert
- Method: Baking, Freezing, Dipping
- Cuisine: American
Nutrition
- Serving Size: 1 cake pop
- Calories: 180
- Sugar: 21g
- Sodium: 55mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
