Step 1 of 18
Cookies and Cream Cake Pops
Preheat the oven to 350°F.
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Step 2 of 18
Cookies and Cream Cake Pops
Spray a 9-inch cake pan with nonstick cooking spray. Set aside.
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Step 3 of 18
Cookies and Cream Cake Pops
Place the sugar, canola oil, egg, coffee, sour cream, buttermilk, and vanilla in a large mixing bowl. Whisk until smooth and combined.
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Step 4 of 18
Cookies and Cream Cake Pops
Sift the flour, cocoa powder, baking soda, and salt into the bowl. Whisk until ingredients come together in a smooth batter.
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Step 5 of 18
Cookies and Cream Cake Pops
Pour the batter into the prepared cake pan.
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Step 6 of 18
Cookies and Cream Cake Pops
Bake the cake on middle rack of oven until a toothpick inserted in center comes out clean, 30-35 minutes.
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Step 7 of 18
Cookies and Cream Cake Pops
Check to see that cake is done. Remove from oven or add time as needed.
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Step 8 of 18
Cookies and Cream Cake Pops
Allow cake to cool for at least 2 hours, or until it reaches room temperature.
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Step 9 of 18
Cookies and Cream Cake Pops
Line a large baking sheet with parchment paper. Set aside.
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Step 10 of 18
Cookies and Cream Cake Pops
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.
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Step 11 of 18
Cookies and Cream Cake Pops
Roll the cake mixture into 24 ping pong sized balls, using a generous tablespoon for each, and arrange on the prepared baking sheet.
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Step 12 of 18
Cookies and Cream Cake Pops
Microwave the white chocolate in a small bowl and melt until smooth.
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Step 13 of 18
Cookies and Cream Cake Pops
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.
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Step 14 of 18
Cookies and Cream Cake Pops
Transfer the baking sheet to freezer and freeze cake balls for 1 hour, until very firm.
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Step 15 of 18
Cookies and Cream Cake Pops
Use a double boiler or microwave to fully melt together the chopped white chocolate and coconut oil.
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Step 16 of 18
Cookies and Cream Cake Pops
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.
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Step 17 of 18
Cookies and Cream Cake Pops
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.
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Step 18 of 18
Cookies and Cream Cake Pops
Transfer the cake pop stand to refrigerator to chill for at least 30 minutes, or until chocolate is set. Serve and enjoy.