Oreo Snowman Cake Pops (Print Version)

Festive Oreo snowmen made with crushed cookies and creamy coating, ideal for winter gatherings.

# What You'll Need:

→ Oreo Dough

01 - 36 Oreo cookies (1 standard package)
02 - 6 oz (180 g) cream cheese, softened

→ Coating & Decoration

03 - 12 oz (350 g) 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 - Pulse Oreo cookies in a food processor until finely crushed or crush manually in a zip-top bag with a rolling pin.
02 - Combine crushed Oreos with softened cream cheese in a bowl, mixing until smooth and uniform.
03 - Roll dough into 32 small balls (approximately 0.8 inch) and 16 larger balls (approximately 1.2 inch).
04 - Stack one small ball atop each large ball, pressing gently to adhere. Insert a lollipop stick through the center of each snowman and arrange on a parchment-lined baking sheet.
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 melted chocolate, coating evenly. Allow excess to drip off and 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 use orange icing or sprinkles for noses.
09 - Once coating has set, decorate with pretzel sticks for arms and colored fondant scarves as desired.

# Expert Tips:

01 -
  • They look impossibly cute but come together faster than you'd think, especially once your hands remember the rolling motion.
  • Kids gravitate toward them naturally—there's something about decorating your own snowman that beats any store-bought treat.
  • The Oreo-cream cheese base is genuinely addictive, not cloying, so people actually eat more than one without the sugar crash.
02 -
  • The dough temperature makes or breaks these—too warm and you'll have a greasy mess, too cold and you'll be here all day rolling hard little rocks.
  • The chocolate coating will crack if you dip them while they're too frozen; aim for firm but not ice-solid, or the contrast in temperature causes the coating to split.
  • White chocolate scorches easily in the microwave, so lower heat and patience beats high power and speed—I learned this the hard way with a bowl of bitter brown sludge.
03 -
  • Invest in a styrofoam block or even just gather some tall drinking glasses for the dipping and setting phase—it saves you from holding them by hand and lets the chocolate set evenly on all sides.
  • If your cream cheese mixture cracks or falls apart when you roll it, it's usually too cold; let it warm up at room temperature for 5 more minutes and try again with gentler pressure.
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