Updated on Desserts

Starbucks Copycat Cookies and Cream Cakepops

Cake pops piled on a cutting board.
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These Starbucks Copycat Cookies and Cream Cakepops are great for home, but they are also perfect to serve at birthday parties, baby or wedding showers!

Cake pops piled on a cutting board.

Starbucks Cakepops for the win!

Who doesn’t love Starbucks?!  I go for the coffee while my daughter loves the cake pops, and since we’ve started making this easy copycat recipe at home, my daughter can enjoy a cake pop anytime! Using just a few ingredients with this easy recipe, you can create your own cookies ‘n’ cream cake pops at home.  There’s nothing better than cake mixed with creamy Oreo cookie crumbs, then dipped in a white chocolate coating and then topped with more chocolate crumbs.

Here is what you need!

For this cake pop recipe, you will need a baked cake, white frosting, Oreo cookies, white almond bark and cake pop sticks.  Using this recipe you can make the cookies ‘n’ cream cake pops in just 20 minutes, and the recipe yields 15 yummy bite-sized snacks on a stick!  So, any time your child wants a cake pop, or your sweet tooth is calling, you will be ready.

When is a good time to eat these Copycat Starbucks Cookies and Cream Cakepops?

These delightful desserts are great for home, but they are also perfect to serve at birthday parties, baby showers or wedding showers.

What are cake pops?

Cake pops have been around for a few years, and are very popular at Starbucks and other coffee shops.  Cake pops are a small round piece of cake coated with icing or chocolate and fixed on the end of a stick, resembling a lollipop.

The best way to store your cake pops:

The cake pops can be stored at room temperature for up to 5 days (make sure they are away from any heat source).  They can also be refrigerated for up to a week, or frozen up to a month.  Make sure the cake pops are individually wrapped in plastic wrap before storing them.

Tools you will need for this recipe!

A cookie scoop is the best tool for the cake pops, but if you don’t have one, you can use a melon baller.

Cake pop sticks are perfect for your cake pops, but you can use popsicle sticks, or even temporarily place the cake pops on toothpicks.

Ingredients:

Cake (prepared) – If you don’t have time to make a homemade cake, because life, a box cake works perfect for this recipe! I suggest using Pillsbury or

“>Betty Crocker. And you can use any flavor of cake! I suggest chocolate or vanilla as all other flavors will take away from the cookies and cream flavor. Starbucks uses chocolate for their cake for these copycats!

White frosting – again, if you don’t have time to make your own white frosting, canned will do it! I suggest Becky Crocker or Pillsbury brand.

In a large mixing bowl, add the cake, frosting, and cream filling from the cookies.

Mix well until the cake becomes like firm batter. Set cookies aside.

Form batter into 1 1/2” balls. Set aside.

Melt the almond bark in a bowl using a microwave. Heat 30 seconds at a time until fully melted. Add a splash of oil if needed.

Dip the cake pop stick into the melted chocolate about a half inch.

Then stick it into the cake ball. Repeat for all the cake balls.

In a blender, pulverize the chocolate cookies to make cookie crumbs.

Take the cake pops that were first to receive their sticks and dip them into the melted chocolate until fully coated. Place upright in a holder or foam base to allow the chocolate to harden, sprinkle crumbs on top of the cake pops before the chocolate hardens.

Place upright in a holder or foam base to allow the chocolate to harden, sprinkle crumbs on top of the cake pops before the chocolate hardens.

Enjoy! parent tip: take one with you to Starbucks and “order” a cake pop for the kids while you get your mid-afternoon fuel!

Here is my grocery shopping list!

Supplies I used:

Cookie Scoop:

I used a medium sized cookie scoop to make my cake pops about the same size for these copycats. It’s helped keep them fairly uniformed. This is the one I used:

If you don’t have one, no problem! You can easily eyeball them to be about the same size. If you are wanting them to be similar in size, you can use a food scale, or even a measuring spoon!

Cake Pop Sticks:

Any size or type will do. However, when I make them for my little ones, I love using reusable sticks. They save me money in the long run! But if you are making them as gifts, or for a party, I suggest

“>paper sticks so they are easy to toss out. You don’t have to worry about saving your sticks, or digging through the trash.

Blender:

I used my blender to pulverize the cookies for the crumble on top. This is the one I used:

Any food processor or blender will get the job done! But if you don’t have either, you can place your cookies in a gallon sized bag, and smash them up into crumbles using a rolling pin!

Mixer:

I used my KitchenAid to mix up my cake mix, frosting, and cream from the cookies together. This is the one I use!

I love having extra bowls on hand for my KitchenAid. This is the one I use in addition to the silver bowl.

You don’t need a KitchenAid for this recipe! You can use a hand mixer, or even a whisk to blend together.

If you love this recipe, you should try this one too!

Copycat Girl Scout Thin Mints
Cake pops piled on a cutting board.

Copycat Starbucks Cookies n Cream Cakepops

Briana Milner
These Starbucks Copycat Cookies and Cream Cakepops are great for home, but they are also perfect to serve at birthday parties, baby showers or wedding showers.
Print Recipe Pin Recipe
Prep Time 20 mins
Resting Time 2 mins
Total Time 22 mins
Course Dessert
Cuisine American
Servings 15 cake pops

Equipment

  • Mixing bowl

Ingredients
  

  • 1/2 prepared cake crumbled (13×9 cake)
  • 2 tablespoons of white cake frosting
  • 6 cream-filled chocolate sandwich cookies (Oreo brand or generic) – save the cookies for the next ingredient
  • 6 cookies with cream filling removed
  • 4 cubes of white almond bark
  • Cake pop sticks

Instructions
 

  • In a large mixing bowl, add the cake, frosting, and cream filling from the cookies. Mix well until the cake becomes like firm batter. Set cookies aside.
  • Form batter into 1 1/2” balls. Set aside.
  • Melt the almond bark in a bowl using a microwave. Heat 30 seconds at a time until fully melted. Add a splash of oil if needed.
  • Dip the cake pop stick into the melted chocolate about a half inch. Then stick it into the cake ball. Repeat for all the cake balls.
  • In a blender, pulverize the chocolate cookies to make cookie crumbs.
  • Take the cake pops that were first to receive their sticks and dip them into the melted chocolate until fully coated. Place upright in a holder or foam base to allow the chocolate to harden, sprinkle crumbs on top of the cake pops before the chocolate hardens.
  • Enjoy, parent tip. Take one with you to Starbucks and “order” a cake pop for the kids while you get your mid-afternoon fuel!
Keyword Cake Pops, Chocolate, Cookies, Cookies and Cream, Cream, Oreo, Starbucks

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