Ingredients:

  • 1½ cups (188 g) all-purpose flour
  • 1 cup (200 g) granulated sugar
  • 1½ tsp (6 g) baking powder
  • ¼ tsp (1.5 g) fine salt
  • ½ cup (113 g) unsalted butter, softened
  • 2 large eggs (100 g), at room temperature
  • ¾ cup (180 ml) whole milk
  • 1 tsp (4 g) vanilla extract
  • 10 Oreo sandwich cookies (115 g), finely crushed
  • ⅓ cup (85 g) vanilla frosting, store-bought (add more by the tablespoon only if needed)
  • 12 oz (340 g) white candy melts (or white chocolate made for dipping)
  • 1 tsp (5 g) vegetable shortening or coconut oil
  • 4 Oreo sandwich cookies (45 g), finely crushed for sprinkling
  • 24 lollipop sticks

Instructions:

  1. Preheat the oven to 350°F (180°C).
  2. Grease the 9x9-inch (23x23 cm) pan and line it with parchment, leaving an overhang on two sides.
  3. Place 10 Oreos in a zip-top bag and roll with a rolling pin until the crumbs are fine with no large pieces. Set aside 4 more Oreos for finishing and crush them finely.
  4. In a medium bowl, whisk the flour, baking powder, salt, and the 10 cookie crumbs.
  5. In a large bowl, beat the butter and sugar for 2 to 3 minutes until pale and fluffy.
  6. Add the eggs one at a time, then the vanilla.
  7. Add the dry ingredients in three additions, alternating with the milk. Mix only until no dry streaks remain.
  8. Spread the batter into the prepared pan and bake for 25 to 30 minutes, until a toothpick inserted in the center comes out with a few moist crumbs and the top springs back when lightly pressed.
  9. Cool the cake in the pan for 30 minutes, then wait until it no longer feels warm to the touch.
  10. Break the cooled cake into a large bowl and crumble it by hand until there are no large chunks.
  11. Add the frosting one tablespoon at a time, mixing with your hands, until the mixture clumps and holds its shape when a small handful is squeezed. Stop adding frosting if it feels greasy or mushy.
  12. Scoop 2½-tablespoon portions (about 38 g each) and roll each into a smooth ball. Place them on the parchment-lined baking sheet.
  13. Refrigerate the balls for 1 hour, until firm to the touch.
  14. Melt the candy melts with the shortening in a microwave-safe bowl in 30-second bursts, stirring between each, until smooth and flowing like warm honey.
  15. Dip the tip of a lollipop stick about ½ inch (1 cm) into the coating, then push it into a chilled ball.
  16. Refrigerate the pops on their sticks for 5 minutes so the sticks stay anchored.
  17. Dip each pop into the coating, turning to coat fully.
  18. Lift and tap the stick gently against the rim of the bowl to let excess coating drip off.
  19. While the coating is still wet, sprinkle each pop with the reserved crushed Oreos.
  20. Stand the pops upright in a foam block and let them set for about 20 minutes, until the surface is dry to the touch.