Cookies & Cream Cake Pops

There’s something wonderfully nostalgic about a bite-sized treat that marries two childhood favorites: moist chocolate cake and crunchy sandwich cookies. These Cookies & Cream Cake Pops open with the warm, cocoa-rich aroma of baked chocolate, followed by the cool, creamy lift of cookies-and-cream frosting and flecks of crushed Oreo that add a satisfying snap. Each pop is smooth and silky on the outside with a tender, slightly crumbly center that melts on the tongue—decadent yet playful.

Whether you’re baking to brighten a rainy afternoon, bringing something fun to a birthday party, or whipping up a last-minute dessert for a game night, these cake pops deliver comfort and celebration in equal measure. If you enjoy exploring other cake-pop flavors, try our take on red velvet cake pops for a different twist.

At a glance

Prep Time: 20 minutes (plus cake bake & cooling)
Cook Time: 25–35 minutes (package-dependent)
Total Time: About 1 hour (including cooling and chilling)
Servings: Makes ~20 cake pops
Difficulty Level: Easy — great for beginners and busy bakers

Nutrition Highlights
The following nutrition facts are approximate per cake pop (1 of 20). Values were estimated using ingredient weight approximations and verified nutrition databases such as USDA FoodData Central; consider product labels for precise values.

Per serving (1 cake pop):

Calories: ~200 kcal
Protein: ~2.2 g
Carbohydrates: ~31.6 g
Fat: ~7.5 g
Fiber: ~0.8 g
Note: These are estimates and will vary by the specific cake mix, frosting, and coating you use. For detailed guidance on nutrition and portioning, refer to government and health resources such as the USDA and CDC.

Why You’ll Love It

Irresistible contrast: the combination of fudgy chocolate cake and crunchy cookie bits creates a multi-textured delight in one bite.
Crowd-pleasing and portable: cake pops are perfect for parties, school events, bake sales, or as a fun dessert for kids and adults alike.
Easy to customize: swap coatings, colors, and decorations to match any theme or holiday.
Efficient use of leftover cake: if you have leftover birthday cake, turning it into cake pops is an inventive and delicious rescue.

How to Make Cookies & Cream Cake Pops
Ingredients

1 box chocolate cake mix (plus eggs, oil, and water as called for on the box)
1/2 cup cookies and cream frosting (store-bought or homemade)
1 cup crushed Oreo cookies (about 120 g)
Chocolate coating (candy melts or chocolate chips) — about 8 oz (226 g) for dipping
Lollipop sticks (20)
Sprinkles or extra crushed cookies for decorating (optional)

Optional ingredients and substitutions

Use vegan cake mix and dairy-free frosting to make them vegan-friendly.
Substitute gluten-free cake mix and gluten-free sandwich cookies for a gluten-free version.
Swap chocolate coating for white chocolate or colored candy melts to match themes.

Method (step-by-step)

Preheat and bake: Prepare and bake the chocolate cake according to the package instructions. Let the cake cool completely on a wire rack.
Crumble: Once cooled, crumble the entire cake into a large bowl until there are no large chunks.
Mix: Add the 1/2 cup cookies and cream frosting and 1 cup crushed Oreo cookies to the crumbled cake. Mix gently until the mixture holds together when pressed; avoid overmixing.
Form balls: Scoop and roll the mixture into small, uniform balls (about 1 to 1.25 inches in diameter). Place them on a baking sheet lined with parchment paper.
Insert sticks: Dip the tip of each lollipop stick into the melted coating or a little extra frosting, then insert the stick into each cake ball about halfway. This helps anchor the stick.
Chill: Freeze the prepared cake pops for about 30 minutes to firm up (or refrigerate for at least 1 hour).
Melt coating: Melt the chocolate coating or candy melts according to package instructions, stirring until smooth. Keep the coating warm but not too hot.
Dip: Holding a chilled cake pop by the stick, dip into the melted coating. Tap gently to allow excess to drip off and achieve a smooth finish.
Decorate: Before the coating sets, add sprinkles or extra crushed cookies for texture and visual appeal. Place pops upright on parchment to set completely.
Enjoy: Once the coating is set, serve or store as directed below.

Practical tips

Avoid overmixing the cake-frosting mixture; you want it sticky enough to hold, not dense.
If cake pops collapse while dipping, your coating may be too thin or your cake balls too warm—chill again and thicken the coating.
For cleaner dipping, warm the coating in short bursts and stir well between heats to prevent seizing.

Best Pairings

Serve these cake pops with a steaming mug of coffee or a creamy hot chocolate—both complement the cookies-and-cream profile.
For a tangy contrast, pair them with a small spoon of lemon cream cheese cake filling on the side or offer lemon-scented macarons.
Arrange on a dessert board with fresh berries, mini cupcakes, and coffee for a festive display.

Storage Instructions

Room temperature: Store covered at room temperature in an airtight container for 1–2 days (keep out of direct heat or sun).
Refrigeration: Place in an airtight container and refrigerate for up to 7 days. Let them sit at room temperature 10–15 minutes before serving to soften.
Freezer: Freeze in a single layer on a tray until firm, then transfer to a freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before serving.

Chef’s Advice

Use uniform scoop sizes: a small cookie scoop guarantees consistent bake times and an attractive presentation.
Chill, don’t rush: firm cake balls chill faster when placed on a flat, cold metal tray in the freezer for a short burst. Over-chilling can dry them—aim for firm but not rock-hard.
Temper your coating (or use candy melts) for the shiniest finish and the most satisfying snap. If using dark chocolate, add a small dab of vegetable oil or coconut oil to improve flow when dipping.
For clean pops, dip and then rotate the stick between two fingers to smooth excess coating rather than tapping vigorously, which can cause drips.

Creative Twists

Mint Cookies & Cream: Add 1/2 teaspoon peppermint extract to the frosting mixture and use green-tinted white chocolate for dipping.
Peanut Butter Oreo: Fold 2–3 tablespoons smooth peanut butter into the cake-frosting mix for a salty-sweet twist; decorate with chopped peanuts.
Salted Caramel Drizzle: After dipping in chocolate, drizzle with warm salted caramel and sprinkle flaky sea salt for a grown-up version.
Vegan & Gluten-Free: Use a certified gluten-free cake mix, dairy-free frosting, gluten-free sandwich cookies, and dairy-free chocolate chips to accommodate dietary needs.

Recipe Q&A
Q: Can I use homemade cake instead of a boxed mix?
A: Absolutely. Use one 9×13-inch chocolate cake (crumbled) in place of the boxed mix—weight should be similar for best results.

Q: My cake pops are falling off the sticks—what went wrong?
A: Make sure the sticks are dipped into coating before inserting into the cake ball to help anchor them. Also ensure the balls are well-chilled before dipping.

Q: How do I fix dry cake-pop centers?
A: If your cake mix-to-frosting ratio is too low, add a little more frosting (1–2 tablespoons at a time) until the mixture holds. If already baked dry, the frosting helps rehydrate the crumbs.

Q: Can I make them ahead for events?
A: Yes—store refrigerated up to a week or freeze up to 2–3 months. Thaw in the refrigerator before serving.

Conclusion

These Cookies & Cream Cake Pops are an approachable, crowd-pleasing treat that balances nostalgia with simple elegance—perfect for parties, holidays, or an indulgent everyday dessert. If you’d like visual inspiration or a close variation, check out this baker’s take on the Starbucks-style version at Starbucks Cookies and Cream Cake Pops – Cooking With Karli. For another cookies-and-cream interpretation and decorating ideas, see this detailed recipe guide at Cookies and Cream Cake Pops – I Scream for Buttercream.

If you try these, I’d love to hear how you decorated them—share photos and tips in the comments or on social, and let’s keep baking together!