Oreo Snowman Cake Pops (Print Version)

Festive Oreo and cream cheese snowmen coated in white chocolate, ideal for winter celebrations.

# Ingredient List:

→ Oreo Dough

01 - 36 Oreo cookies (approximately 1 standard package)
02 - 6 ounces cream cheese, softened

→ Coating & Decoration

03 - 12 ounces white chocolate or candy melts
04 - Mini chocolate chips or black decorating gel for eyes and buttons
05 - Orange sprinkles or colored icing for nose
06 - Pretzel sticks or colored fondant for arms and scarves
07 - Lollipop sticks

# How-To Steps:

01 - Place Oreo cookies in a food processor and pulse until finely crushed.
02 - Combine the crushed Oreos with softened cream cheese in a bowl, mixing until a smooth, uniform dough forms.
03 - Roll the dough into 32 small balls approximately 0.8 inches in diameter and 16 slightly larger balls approximately 1.2 inches in diameter.
04 - Stack one small ball atop each larger ball, gently pressing them together. Insert a lollipop stick through the center of each snowman and place on a baking sheet lined with parchment paper.
05 - Freeze the assembled snowmen for 20 to 30 minutes until firm.
06 - Melt white chocolate or candy melts in a microwave-safe bowl, stirring until smooth.
07 - Dip each chilled snowman into the melted chocolate, turning to coat evenly. Allow excess coating to drip off, then stand upright in a styrofoam block or cup to set.
08 - While coating is tacky, add mini chocolate chips or decorating gel for eyes and buttons, and apply orange icing or sprinkles for the nose.
09 - Once coating is set, attach pretzel sticks as arms and fondant as scarves as desired.

# Helpful Tips:

01 -
  • They look impressive but require zero baking skills, just crushing cookies and rolling dough.
  • Kids can decorate them, which means you get help and they get a sense of accomplishment.
  • No oven needed, so you can make them any time without heating up the kitchen.
  • They're the perfect party favor or gift because everyone finds them adorable.
02 -
  • The freezing step is non-negotiable—if your dough balls aren't ice-cold, they'll disintegrate the moment they hit the warm chocolate and you'll end up fishing cookie bits out of your coating bowl.
  • Softened cream cheese makes an enormous difference; if it's straight from the fridge, it won't incorporate smoothly and your dough will be lumpy and hard to roll.
  • Don't skip letting the chocolate set between the chocolate coat and the decorations, or your candy eyes will slide right off.
03 -
  • Room-temperature cream cheese is everything—take it out of the fridge 20 minutes before you start, and your dough will be silky instead of stubborn.
  • Candy melts are your friend if you're nervous about tempering chocolate; they coat smoothly every time and don't require any special skill.
  • If your chocolate coating gets too thick while you're decorating, microwave it for 10 seconds to loosen it back up.
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