Recipe courtesy of Kelly Senyei

Red, White and Blue Oreo Cookie Pops

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  • Level: Easy
  • Total: 35 min (includes chilling time)
  • Active: 10 min
  • Yield: 14 pops
Nothing says "Happy 4th of July!" quite like an array of these glittering cookie pops. These finger-friendly treats are the triple threat: They take just minutes to make, don't require an oven and, perhaps best of all, can be made up to a day in advance. The setup couldn't be simpler: Combine your cookie flavor of choice with tangy cream cheese in a food processor, then roll the mixture into balls, skewer them with lollipop sticks, dunk them in candy melts and finish 'em off with a shower of sprinkles.



  1. Add the sandwich cookies to the bowl of a food processor and pulse just until roughly chopped. Add the cream cheese and continue pulsing until the mixture is smooth and there are no large visible pieces of cookie.
  2. Line a baking sheet with parchment. Using your hands, pinch off about 14 pieces of the mixture and roll them into 1-inch balls. Arrange the balls on the baking sheet then insert a lollipop stick into each and freeze them until hardened, about 20 minutes.
  3. Once the cookie pops have hardened, place the red candy melts in a small microwave-safe bowl with 2 teaspoons oil if desired (see Cook's Note). Microwave in 30-second intervals, stirring in between, until melted and smooth, about 1 minute. Dip one-third of the chilled cookie pops into the melted red candy melts, shaking off any excess, and then immediately top them with the corresponding red sprinkles.
  4. Return the cookie pops to the baking sheet (see Cook's Note) and repeat with the blue and white candy melts and the remaining chilled cookie pops.
  5. Refrigerate all of the cookie pops until their candy melt coating has fully hardened, an additional 5 minutes, then serve.

Cook’s Note

To avoid a flat edge, insert the cookie pops into a foam block to chill standing upright. Adding a small amount of vegetable oil to the candy melts helps them melt easier.