Better-Than-Starbucks Chocolate Cake Pops
Serving Size / Yield
- 18 chocolate sandwich cookies with cream filling
- 4 oz. cream cheese
- 1 1/2 C. milk chocolate or semisweet chocolate chips
- 1 T. vegetable oil
- Coconut flakes (or desired topping)
Line a baking sheet with parchment paper. Put cookies in a blender and pulse until chopped. Add in cream cheese and continue to pulse until no large cookie pieces remain. Roll the batter into 1-inch balls and place on baking sheet. Freeze for 30 minutes. Put the chocolate and oil in a microwave safe bowl and place in the microwave for 30-seconds at a time until fully melted. Remove batter from freezer and dip the cookie balls into the melted chocolate. Immediately sprinkle with coconut flakes or your topping of choice. Loosely cover and refrigerate for 1 hour.