Cookies & Cream Cake Pops
These Cookies and Cream Cake Pops are the perfect combination of vanilla, chocolate, cookies AND cake!
Print Recipe
Ingredients
- 4 cups vanilla cake, crumbled
- 1 cup oreo cookies, finely crushed (reserve ¼ cup for decorating)
- ½ cup vanilla buttercream
- 1 12 oz bag white chocolate chips
- 2 12 oz bags bags semi-sweet chocolate chips
Instructions
- Crumble the vanilla cake. Measure out 4 cups and place into a bowl.
- Add ¾ cup finely crushed oreos.
- Add ½ cup vanilla buttercream.
- Mix all together and chill for an hour.
- Dip the mixture out with a melon ball tool and use your hands to roll into a ball shape.
- Insert the popsicle sticks first into a little melted chocolate and then into the cake ball and allow to the chocolate to set up.
- Dip the cake balls in semi-sweet chocolate, allow it to set up, and then dip them half-way into the white chocolate (or vice-versa). Stick into foam or a cake pop stand and sprinkle with crushed oreos.
- Alternative method: If you don't want to use popsicle sticks, dip the cake balls into semi-sweet chocolate and place into mini cupcake papers. Drizzle with white chocolate and sprinkle with crushed oreos.
Notes
You can keep these in the fridge until you serve them, or they are also okay to keep in a container on the counter for a day or two.
This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.