This post may contain affiliate links. Please read our disclosure policy.
Smooth chocolate cake with cookie bits, dipped in a yummy white chocolate coating and topped with crushed oreos – this copycat for Starbucks Cookies and Cream Cake Pops is SUPERB.
Copycat Starbucks Cake Pop Recipe
I recently shared my version of Starbucks Birthday Cake Pop Recipe on my sister site, Cookies for Days. And let me tell you, the internet went INSANE over it. Like, 14.5 MILLION views in TWO DAYS on socials. Pretty much from the moment I hit publish I’ve been getting requests for Starbuck’s second most popular cake pop recipe, the Cookies and Cream Cake Pop. So, without further ado, introducing Karli’s Version of Starbucks Cookies and Cream Cake Pop! Chocolatey, smooth, infused with oreo cookie bites, crazy easy to make and a FRACTION OF THE PRICE, you’re going to love these.
Here’s the fool-proof method for making the easiest (and yummiest) Starbucks cake pops at home: throw AN ENTIRE BAKED CAKE into your mixing bowl straight out of the oven. Mix it with your paddle attachment and add a little powdered sugar and crushed oreos and you’ve got the best, most affordable dupe for the popular Starbucks cake pop.
Starbucks Cake Pop Ingredients
- Chocolate cake mix – You’ll also need all of the ingredients on the back. Bake this as normal!
- Powdered sugar
- Oreo cookies, crushed to a powder
- White chocolate candy melts – I like the Ghirardelli brand, but you can use whatever you’d like.
- Lollipop sticks
How to Make Starbucks Cake Pops
- Prepare and bake the cake mix according to the boxed directions, ensuring not to overcook the cake.
- While still hot, pour the cake into the bowl of a stand mixer.
- Add powdered sugar and crushed Oreos (reserving a few tbsp of crushed cookies for garnish) to the cake. Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
- Portion out the dough and press into balls either in the palm of your hands or using a cake pop press.
- Place the cake balls on a cookie sheet and freeze them to chill while you melt the color melts.
- Melt the chocolate coating. You can do this in a microwave or using a double boiler. Follow the directions for melting on the bag of chocolate melts.
- Once the chocolate is melted, remove the cake balls from the freezer.
- Dip each lollipop stick into the chocolate, then insert it into the center of each cake ball. This helps the cake pop stay on the stick.
- Return the cake pops to the fridge or freezer to allow the chocolate on the stick to set.
- Pour the melted chocolate into a tall, skinny jar or glass for easier dipping.
- Dip each cake pop into the chocolate, gently shaking off any excess. Sprinkle some crushed cookies onto the top of the cake pop while the chocolate is wet.
- Allow the chocolate to set with the cake pop standing upright. You can use a cardboard box with holes or a foam block to hold them.
- Once set, serve as they are or package individually in bags with ribbon.
- Enjoy! Store the cake pops at room temperature for up to 3 days or in the freezer for up to 2 months.
How to store this Starbucks Cookies and Cream Cake Pop Recipe
Once your cookies and cream cake pops have set, store in an airtight container at room temperature for up to 3 days! If you’d prefer, you can also freeze in a ziptop bag for up to 2 months.
Starbucks Cookies and Cream Cake Pop FAQs
If you buy your cake pops at Starbucks, you’ll pay $3.75 a pop!! But when you make them from home, you can make 24 for less than $8. Which means you’re only paying $0.35 for each cake pop.
This recipe makes about 30 cake pops out of one cake mix. That means each cake pop comes out to $0.35! So if you’re a regular cake pop connoisseur, you’re about to save a whole bunch of money.
Other Copycats to Try!
Cookies and Cream Cake Pops (Starbucks)
Ingredients
- 1 box chocolate cake mix (plus ingredients on the back)
- 1/4 cup powdered sugar
- 10 oreo cookies, crushed to a powder
- 16 oz white chocolate candy melts , *I like the ghirardelli brand
- 24-30 lollipop sticks
Instructions
- Prepare and bake the cake mix according to the boxed directions, ensuring not to overcook the cake.
- While still hot, pour the cake into the bowl of a stand mixer.
- Add powdered sugar and crushed Oreos (reserving a few tbsp of crushed cookies for garnish) to the cake. Using the paddle attachment, mix on low speed until a dough forms that can be pressed together into a ball.
- Portion out the dough and press into balls either in the palm of your hands or using a cake pop press.
- Place the cake balls on a cookie sheet and freeze them to chill while you melt the color melts.
- Melt the chocolate coating. You can do this in a microwave or using a double boiler. Follow the directions for melting on the bag of chocolate melts.
- Once the chocolate is melted, remove the cake balls from the freezer.
- Dip each lollipop stick into the chocolate, then insert it into the center of each cake ball. This helps the cake pop stay on the stick.
- Return the cake pops to the fridge or freezer to allow the chocolate on the stick to set.
- Pour the melted chocolate into a tall, skinny jar or glass for easier dipping.
- Dip each cake pop into the chocolate, gently shaking off any excess. Sprinkle some crushed cookies onto the top the cake pop while the chocolate is wet.
- Allow the chocolate to set with the cake pop standing upright. You can use a cardboard box with holes or a foam block to hold them.
- Once set, serve as they are or package individually in bags with ribbon.
- Enjoy! Store the cake pops at room temperature for up to 3 days or in the freezer for up to 2 months.
