
Cookies and Cream Oreo Pops are a simple treat you can put together fast—no oven needed. You get sweet Oreo flavor mixed with tangy cream cheese, wrapped up in a thick layer of white chocolate. People love these at any get-together, lazy weekend, or when you just want to surprise your family with something sweet. You only need a handful of things from your pantry, and they'll disappear in a flash. The smooth center mixed with the snap of white chocolate? Trust me, nobody can say no!
INGREDIENTS- White chocolate chips, melted: 12 oz, this is for dunking the pops
- Cake pop sticks: you'll need these to hold each pop
- Cream cheese, softened: 8 oz, it helps everything stick together
- Oreos, crushed: 15.25 oz, that's the main flavor
- Crushed Oreos (for coating): 1/2 cup, adds crunch on the outside
- Step 8:
- Wait till the pops are fully set, then go ahead and share them out.
- Step 7:
- Once dipped, while they're still gooey, dust or roll your pops in that extra Oreo crumb you saved earlier.
- Step 6:
- Plunge each pop into the melted chocolate. Tap off the extra so it doesn't drip everywhere.
- Step 5:
- Nuke those white chocolate chips—zap for 20 seconds at a time and stir until they're super smooth.
- Step 4:
- Slide your pops into the freezer for half an hour to get them nice and solid.
- Step 3:
- Roll the doughy mix into little balls (about an inch across) and poke a stick into each one, then pack onto a tray with paper.
- Step 2:
- Mix up the rest of your Oreo crumbs with the cream cheese until it all comes together like a thick dough.
- Step 1:
- Blitz all the Oreo cookies in a blender until they're super fine. Stash away half a cup for the final touch.
- Pop these into a sealable box and keep them cold in the fridge—good for up to five days.
- For a snazzy look, stand them up in a cute holder or poke them in a foam block wrapped with colorful paper.
- Pops should be chilly and solid before you dunk them—otherwise, they'll fall apart in the chocolate bath.
- Want a cool look? Drizzle a bit of melted dark or milk chocolate over the top once they're dry.
Tips from Famous Chefs
- Ina Garten says using excellent white chocolate makes the coating extra creamy.
- Duff Goldman suggests adding chopped nuts or colorful sprinkles to jazz up the texture and taste.
