Equipment needed:
- Whisk
- Mixing bowl
- Fat Daddio’s 9″x3″ baking pan
- Stand mixer with paddle attachment
- Airtight container or Saran Wrap (for cooling dough)
- Rolling pin (with 5/8-inch guides)
- Round cake pop maker — bite-pop size
- Spatula
- Microwavable bowl (for chocolate)
- Laser thermometer
- Cake pop sticks
- Hand massager (for quick-drip technique)
- Mat with heat-resistant pad
Cake Pop – Cookie Monster
Description
Makes approximately 23 to 28 cake pops
Ingredients – Cake Dough Base
Ingredients – Dipping & Decoration
Step by Step
- Preheat your oven according to the box directions.
- In a large bowl, whisk together the white cake mix, water, eggs, sour cream (swapped 1:1 for the oil), and 1 tsp vanilla bean paste until combined.
- Pour into your Fat Daddio’s 10×10 baking pan and bake according to package instructions.
- Once the cake comes out of the oven, let it rest for 15-20 minutes.
- Transfer the rested cake directly into your stand mixer fitted with the paddle attachment.
- Mix on low speed for 5–8 minutes until a smooth, play-dough-like dough comes together.
- Place the dough in an airtight container or tightly wrap it in Saran Wrap so it doesn’t dry out, then allow it to cool completely to room temperature.
- Once cold, give the dough a quick hand-knead, then gently fold in the ½ cup crushed Chips Ahoy and ½ cup crushed Oreo wafers (no filling).
- Roll the dough out using 5/8-inch guides.
- Use the Bite Pop size round cake pop cutter to cut individual portions and place them on a parchment-lined tray.
- Microwave your blue candy melt blend (Royal/Light Blue Melts OR Ultra White Melts with a few drops of oil-based blue color, combined with 10%–20% Deluxe Melts) at 50% power for 30 seconds. Stir thoroughly with a spatula to evenly distribute color and heat.
- Continue melting in 15- to 5-second intervals, stirring well after each.
- Check Temperature: Before dipping, use a laser thermometer to check your chocolate blend. Ensure your coating temperature is between 92°F and 98°F for optimal dipping consistency.
- Dip the tip of a cake pop stick into the melted candy coating, then insert it almost all the way to the top of the cake pop for maximum stability.
- Dip the entire cake pop to coat, then gently tap off excess chocolate
- Lay your cake pops flat on a surface before adding toppings so they don’t slide off. Immediately attach two royal icing eyes, press a ½ or ¼ piece of a Mini Chips Ahoy cookie near the bottom to look like it’s in Cookie Monster’s mouth, and sprinkle with extra crushed Chips Ahoy while the coating is wet. Let set completely.
Important: Be careful not to overbake, or you’ll get dry edges!
Make the Cake Pop Dough
Cool, Mix-ins, Rolling, & Shaping
Dip & Decorate
Residual heat will keep melting the pieces—do not overheat your chocolate!
You can use a hand massager method against your wrist to help the chocolate drip faster).
Pro Tip: Why Sour Cream & Deluxe Melts?
- Sour Cream: Vegetable oil makes dough greasy and soft. Sour cream adds moisture and natural lactic acid, which tightens the cake’s structure, giving you a dense, rollable dough that holds its shape—no frosting needed!
- Deluxe Candy Melts: Blending 10%–20% Deluxe Melts into your Sweet Shop coating naturally thins out the liquid chocolate, making it effortless to achieve a smooth, thin shell at 92°F–98°F.
Baking, Cake Pops, Cookie Monster, Cookies, Oreos, Chips Ahoy
Feel free to use any of our amazing cake-pop makers!
If you like to experiment with more cake-pop recipes, click here to see all my free recipes!