Cookies and cream cake pops (Oreo pops) turn everyone's favorite chocolate sandwich cookies into cake bites that take just minutes to bake. This is easily one of the best cake pop flavors out there, along with strawberry cake pops.
🤎 A Lighter Spin on a Starbucks Favorite
These Oreo cake pops are actually a copycat of Starbucks' cookies and cream pops, without cream cheese (like some homemade recipes) and with a less sweet flavor that makes them more palatable for a wider range of tastes.
This is because I use a cake pop maker to bake them up quickly and easily, which enables you to skip the heavy, frosting-filled or cream-filling center. For me, when you've got a super sweet sugar coating and topping, a lighter center works best!
They can be served with a cold glass of milk or iced coffee with a hint of vanilla, Starbucks style. For the freshest flavor and perfect little coffee shop moment at home, I like to roast my own coffee beans. Enjoy!
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⚫ Ingredients
- Oreo cookies - There are a million Oreo flavors out there these days, but for this recipe, I use regular Oreo cookies. You could get adventurous and try Golden Oreos, mint, birthday cake, peanut butter etc. We will use them in the batter and as a topping.
- sour cream - Sour cream helps make the cookies and cream cake balls softer and more moist.
- flour - All purpose flour works great. You can also see how to make cake pops with cake mix instead of making your own batter.
*See recipe card for ingredient amounts.
🥣 How to Make Cookies and Cream Cake Pops
Step 1. Make and bake the batter. Combine the batter ingredients, transfer to a preheated cake pop maker and bake for a few minutes.
Step 2. Add treat sticks. Once the Oreo cake balls have cooled, dip the lollipop sticks into melted white candy melts and into the center of the balls. Let set in the fridge for 10 minutes.
Chef's Note: Because this batter is quite thick, it will be easier to use a spoon or cookie scoop to transfer the batter instead of a piping bag.
Step 3. Coat. Melt the cake pop icing, dip the cake pops until fully coated and then sprinkle with crushed Oreos.
Step 4. Serve! Let the coating harden in a stand. Serve the cookies and cream cake pops!
👉 Joss' Top Tips
- Work as quickly as you can when filling the cake pop maker cavities and careful not to over or underfill them because the second you add the batter, they start baking.
- Aim for the top of the cavity at least but not much higher for even, round cake balls. I actually prefer to slightly overfill because you can easily remove any excess cake batter after the balls cool.
- For a thinner coating, you can add 2 teaspoons of vegetable shortening for every 12 ounces of candy melts.
❓ Recipe FAQs
I like to use either white chocolate or white candy melts for the coating. Dark chocolate is my second choice, but I prefer white because the crushed Oreos stand out nicely against the light-colored coating, giving the cake pops more of that recognizable cookies and cream look.
Because of the dairy ingredients, I recommend storing them either in the fridge for up to 3 to 4 days or in the freezer for up to 2 months. Use an airtight container and try to keep them in a single layer.
Starbucks discontinued them in 2025 in the USA but you can still find them alive and well at many Canadian locations!
We don't know for sure, but it could be due to simplification of their menu or lack of popularity compared to others. Another possibility is that it might have been part of a planned, temporary flavor rotation to begin with.
Yes! If you'd like a more chocolatey batter, feel free to add some cocoa powder, but start with a small amount and mix it into the batter until you get desired results.
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📋Recipe
Cookies and Cream Cake Pops
Ingredients
Cake Pop Batter
- ⅔ cup butter - softened
- ½ cup sugar
- 2 egg whites
- 1 teaspoon vanilla extract
- ¼ cup sour cream - at room temperature
- ¼ cup whole milk - at room temperature
- 1 cups all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- 1 pinch salt
- ½ cup chopped Oreo cookies - about 5 cookies
Coating
- 1 ¾ cups white candy melts - or white chocolate, broken into pieces
- crushed Oreo cookies
Instructions
To Make the Cake Pops
- Plug in the cake pop maker to preheat it. In a large bowl with an electric mixer or wooden spoon, cream the butter and sugar, until well combined.⅔ cup butter, ½ cup sugar
- Add the egg whites and vanilla. Whisk together the sour cream and milk and then mix into the batter.2 egg whites, 1 teaspoon vanilla extract, ¼ cup sour cream, ¼ cup whole milk
- Sift the dry ingredients together in a separate bowl. Add them to the wet ingredients and combine. Fold in the crushed Oreos.1 cups all-purpose flour, ¼ teaspoon baking soda, ½ teaspoon baking powder, 1 pinch salt, ½ cup chopped Oreo cookies
- Fill each cake pop maker cavity with the batter (just to the top of the hole is good). I like to use a teaspoon or cookie scoop for this batter because it is thick. Bake for about 4 minutes or until a toothpick inserted into a cake pop comes out clean. Remove and allow to cool completely prior to coating.
- Repeat with remaining batter.
To Decorate the Cake Pops
- Microwave the candy melts/chocolate for 30 seconds in a microwaveable container. Remove from the microwave and give it a stir.1 ¾ cups white candy melts
- Place the bowl back in the microwave and repeat the process of cooking for 20 to 30 seconds, stopping, stirring and returning to the microwave until the candy melts are fully melted. It should only take about 1 to 1 ½ minutes.
- Dip the tip of a lollipop stick in the melted candy melts and insert about halfway into a cake ball. Repeat with remaining lollipop sticks. Chill in the fridge for 10 minutes so that it firms up.
- Dip the cake pops into the melted candy melts (you might have to remelt them). Remove and gently swirl to let excess coating drip off.
- Immediately sprinkle the tops of the cake pops with crushed Oreos. Place upright and let stand until the coating is set (about 10 to 15 minutes at room temperature or in the fridge).
- Serve!
Equipment
Notes
- Tip on filling the cake pop maker holes: Work as quickly as you can when filling the cake pop maker cavities and careful not to over or underfill them because the second you add the batter, they start baking. Aim for the top of the cavity at least but not much higher. I actually prefer to slightly overfill because you can easily remove any excess cake batter after the balls cool.
- Storage: Because of the dairy ingredients, I recommend storing them either in the fridge for up to 3 to 4 days or in the freezer for up to 2 months. Use an airtight container and try to keep them in a single layer.
- Candy melts: If you are using chocolate instead of candy melts, it will take 20 minutes longer or more to set. For a thinner coating, you can add 2 teaspoons of vegetable shortening for every 12 ounces of candy melts.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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