Cookies and Cream Cake Pops
Cookies and cream cake pops (Oreo pops) take everyone's favorite chocolate sandwich cookies and turn them into cake bites that take just minutes to bake.
Servings: 30 cake pops
Calories: 112kcal
Equipment
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!
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
Calories: 112kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 12mg | Sodium: 64mg | Potassium: 27mg | Fiber: 0.2g | Sugar: 8g | Vitamin A: 140IU | Vitamin C: 0.02mg | Calcium: 10mg | Iron: 1mg
