Copycat Starbucks Cookies n Cream Cakepops
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.
Equipment
- Mixing bowl
Ingredients
- 1/2 prepared cake crumbled (13x9 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!
