With chocolate centers, white chocolate shells, and a sprinkling of cookie crumbs on top, these cake pops are better than eating a plain old cookie any day!
Satisfy your sweet tooth with this easy-to-make recipe for Cookies and Cream Cake Pops.
1. Info for Cookies and Cream Cake Pops
- Cook Time: 1 Hr 20 Min
- Total Time: 1 Hr 20 Min
- Servings: 24
- Calories: 117.53 kcal
2. Ingredients for Cookies and Cream Cake Pops
- nonstick cooking spray
- 14 Tbsp. granulated sugar (3/4 cup plus 2 Tbsp.)
- 1/4 cup canola oil
- 1 egg
- 6 Tbsp. coffee
- 2 Tbsp. sour cream or yogurt
- 6 Tbsp. buttermilk
- 1/2 tsp. vanilla extract
- 1 cup all-purpose flour (120 g)
- 6 Tbsp. cocoa powder (35 g)
- 1/2 tsp. baking soda
- 1/4 tsp. salt (scant)
- 6 oz. vanilla frosting (about 2/3 cup)
- 2 oz. white chocolate bar (1/3 cup, for cake pop sticks, finely chopped)
- 12 oz. white chocolate bar (2 cups, for coating, finely chopped)
- 1 Tbsp. coconut oil
- 3 chocolate sandwich cookies with vanilla cream filling (optional, for decoration)
Preheat the oven to 350°F.
Spray a 9-inch cake pan with nonstick cooking spray. Set aside.
Place the sugar, canola oil, egg, coffee, sour cream, buttermilk, and vanilla in a large mixing bowl. Whisk until smooth and combined.
Sift the flour, cocoa powder, baking soda, and salt into the bowl. Whisk until ingredients come together in a smooth batter.
Pour the batter into the prepared cake pan.
Bake the cake on middle rack of oven until a toothpick inserted in center comes out clean, 30-35 minutes.
Check to see that cake is done. Remove from oven or add time as needed.
Allow cake to cool for at least 2 hours, or until it reaches room temperature.
Line a large baking sheet with parchment paper. Set aside.
Once the cake is completely cool, use clean hands to crumble cake into a large mixing bowl, leaving no large pieces. Add frosting to the crumbs and mix with a rubber spatula until frosting is thoroughly incorporated into the cake.
Roll the cake mixture into 24 ping pong sized balls, using a generous tablespoon for each, and arrange on the prepared baking sheet.
Microwave the white chocolate in a small bowl and melt until smooth.
Dip one end of a cake pop stick into the melted white chocolate, and insert the coated end into a cake pop ball. Repeat until all the cake pops have been put on sticks.
Transfer the baking sheet to freezer and freeze cake balls for 1 hour, until very firm.
Use a double boiler or microwave to fully melt together the chopped white chocolate and coconut oil.
Crush the chocolate sandwich cookies, if using, in a plastic bag with a rolling pin, or in a food processor. Transfer to a small bowl.
Remove 3 or 4 cake balls from the freezer, leaving the rest inside so they stay as cold as possible. Dip a cake ball in melted chocolate, tapping the stick gently against side of bowl to encourage excess to drip off. Sprinkle some of the crushed cookies over top. Place cake pop right-side up in a cake pop stand. Repeat, continuing to work in batches of 3 or 4, until all the cake pops are coated in chocolate.
Transfer the cake pop stand to refrigerator to chill for at least 30 minutes, or until chocolate is set. Serve and enjoy.