These adorable, 7-ingredient spider cake pops are such a cute Halloween dessert, and they’re so delicious!
And while I like to call them cake pops for simplicity, they’re really spider Oreo balls.
I chose to make these with crushed Oreos and cream cheese simply because they’re so easy to make and delicious. I first tasted one back in 2012, and I haven’t looked back since. I’ve always thought they tasted about 10x better than cake pops.
However, if you really want to make these with actual cake, you can use my pumpkin cake pop recipe and follow the decoration instructions outlined below.
How To Make These Spider Cake Pops
Let’s walk through each step together to make sure these cake pops turn out as amazing as possible.
I think these look cuter without sticks and chose not to use them. However, if you want to use them, you’ll need 30 lollipop sticks.
Step 1: Make the Oreo Filling
Line a large, flat plate with parchment paper and set aside.
Place 36 Oreo cookies in a food processor and pulse until the cookies have been broken down into fine, uniform-sized crumbs. If you don’t have a food processor, crush the Oreos in a ziplock bag with a rolling pin or wine bottle.
Add 1 cup of full-fat cream cheese to the food processor and continue to pulse until the ingredients are fully combined and the mixture looks like wet dough.
Step 2: Scoop and Chill the Cake Pops
Use a 1 1/2 Tbsp cookie scoop or a similar-sized spoon to scoop about 20 Oreo balls onto the prepared pan.
I like them to be similar-sized for aesthetic purposes, but it’s ok if they vary in size a bit since we aren’t baking them. Place them in the freezer to chill for 30 minutes.
Step 3: Melt the Dark Chocolate
Once the Oreo balls are fully chilled, melt 2 cups of dark chocolate and 1 Tbsp vegetable or canola oil in a short, wide, heat-proof glass. A short glass makes it way easier to dunk the Oreo balls!
I like to use a heavy, thick glass because it retains heat well and keeps the chocolate fluid throughout the dipping process (it takes a while to dip them all).
Heat the chocolate in 15-second intervals, stirring between, until smooth.
Step 4: Coat the Oreo Balls
Take a quarter of the Oreo balls out of the freezer (doing this in phases prevents them from getting too soft and makes them easier to coat) and dip them one at a time into the chocolate, gently pressing down to fully coat them with chocolate.
Use a fork to carefully lift it out, and tap the fork against the top of the glass to let any excess chocolate run off.
Step 5: Decorate the Spider Cake Pops
Use another fork to carefully slide the Oreo ball into a small bowl filled with black sanding sugar.
Fully coat the Oreo ball with sanding sugar, then place it on the parchment-lined plate.
Cut the black licorice wheels into 1-inch pieces.
While the chocolate is still soft, use a butter knife to cut a line on both sides of the ball where you want the legs to go.
Gently press 4 pieces of black licorice into each slit to look like legs. Dab a tiny bit of dark chocolate on the back of two eye ball sprinkles and gently press them into place.
If you’re having a hard time getting them to stay in place, put the Oreo balls in the freezer for about 5 minutes, then try attaching them again.
I recommend making each little spider fully, rather than completing each step with them all.
Repeat with the remaining Oreo balls, then enjoy! These can sit at room temperature for a few hours, but need to be stored in the fridge because of the cream cheese.
Place them in the fridge for about 15 minutes before moving them into an airtight container to help the chocolate fully set.
If you make these in advance, they can be kept in the fridge for up to a week.
How Many Cake Pops Does this Recipe Make?
This recipe makes about 20 spider cake pops using 1 1/2 Tbsp of dough each. You can increase or decrease the yield by adjusting the size of each little spider.
You can also half or double this recipe to adjust the yield as needed.
Tips for Making the Best Spider Cake Pops
- If the cake pops start to soften or fall apart as you try to dunk them, you may need to either pop them back in the freezer to firm up or heat the chocolate a bit more (in 15-second intervals) to make it more fluid.
- Use a 1 1/2 Tbsp cookie scoop to make uniformly-sized cake pops.
- If you’re having a hard time getting the eyes to stay in place, put the Oreo balls in the freezer for about 5 minutes, then try attaching them again with a bit more chocolate.
- I recommend making each spider fully, rather than completing each step with them all.
- Place these in the fridge for about 15 minutes to help the chocolate set before moving them into an airtight container.
- If the black licorice legs aren’t staying in place, spoon a little chocolate into the slit to help keep them in place.
Making These Spider Cake Pops in Advance & Storage Tips
These treats can be made in advance and keep super well! Store them in an airtight container in the fridge for up to a week. They will taste just as good a few days in as when you first made them!
Let Me Know What You Think!
If you make these spider cake pops, I’d love to hear what you think! Let me know by leaving a rating and comment below.
And don’t forget to tag me @chelsweets use #chelsweets if you share on social media so that I can see your amazing creations.
Spider Cake Pops
Equipment
- Large, flat plate
- 2 Forks
Ingredients
Spider Cake Pops
- 36 classic Oreo cookies – centers and all 400g
- 1 cup (8 oz) full-fat cream cheese, room temperature 226g
- 2 cups good-quality dark chocolate chips or chopped-up dark chocolate 360g
- 1 Tbsp vegetable or canola oil 14g
- black sanding sugar
- 20 black small licorice rolls, cut into 1-inch pieces
- 40 large eyeball sprinkles
Instructions
Spider Cake Pops
- Line a large, flat plate with parchment paper and set aside.
- Place 36 Oreo cookies in a food processor and pulse until the cookies have been broken down into fine, uniform-sized crumbs. If you don't have a food processor, crush the Oreos in a ziplock bag with a rolling pin or wine bottle.
- Add 1 cup of full-fat cream cheese to the food processor and continue to pulse until the ingredients are fully combined and the mixture looks like wet dough. If the cream cheese doesn't mix in easily, cut it into smaller pieces.
- Carefully remove the blade attachment and scrape it off using a rubber spatula. Then use a 1 1/2 Tbsp cookie scoop or a similar-sized spoon to scoop about 20 Oreo balls onto the prepared pan. I like them to be similar-sized for aesthetic purposes, but it's ok if they vary in size a bit since we aren't baking them. Place in the freezer to chill for 30 minutes.
- Once the Oreo balls are fully chilled, melt 2 cups of dark chocolate and 1 Tbsp of vegetable or canola oil in a short, wide, heat-proof glass. Heat the chocolate in 15-second intervals, stirring between, until smooth. The oil prevents the chocolate from fully hardening, which will make it a lot easier to add the legs later in the process. I like to use a heavy, thick glass because it retains heat well and keeps the chocolate fluid throughout the dipping process (it takes a while to dip them all).
- Take a quarter of the Oreo balls out of the freezer (doing this in phases prevents them from getting too soft and makes them easier to coat) and dip one into the chocolate, gently pressing down to fully coat it in chocolate. Use a fork to carefully lift it out of the chocolate, and tap the fork against the top of the glass to let any excess chocolate run off.
- Use another fork to carefully slide the Oreo ball into a small bowl filled with black sanding sugar. Fully coat the Oreo ball with sanding sugar, then place it on the parchment-lined plate. While the chocolate is still soft, use a paring or butter knife to cut a shallow slit on both sides of the ball where you want the legs to go.
- Press 4 pieces of black licorice into each slit to look like legs. Then dab a tiny bit of dark chocolate on the back of two eyeball sprinkles and gently press them into place. If you're having a hard time getting them to stay in place, put the Oreo balls in the freezer for about 5 minutes, then try attaching them again with a bit more chocolate. I recommend making each little spider fully, rather than completing each step with them all.
- Repeat with the remaining Oreo balls, then enjoy! These can sit at room temperature for a few hours, but need to be stored in the fridge because of the cream cheese. Place them in the fridge for about 15 minutes before moving them into an airtight container to help the chocolate fully set. If you make these in advance, they can be kept in the fridge for up to a week.
Video
Notes
Tips for Making the Best Spider Cake Pops
- If the cake pops start to soften or fall apart as you try to dunk them, you may need to either pop them back in the freezer to firm up or heat the chocolate a bit more (in 15-second intervals) to make it more fluid.
- Use a 1 1/2 Tbsp cookie scoop to make uniformly sized cake pops.
- If you don’t have eyeball sprinkles, you can always use white chocolate chips and a dot of dark chocolate to look like eyes.
- If you’re having a hard time getting the eyes to stay in place, put the Oreo balls in the freezer for about 5 minutes, then try attaching them again with a bit more chocolate.
- I recommend making each little spider fully, rather than completing each step with them all.
- Place these in the fridge for about 15 minutes to help the chocolate fully set before moving them into an airtight container.
- If the black licorice legs aren’t staying in place, you can spoon a little chocolate into the slit to help keep them in place.
Making These Spider Cake Pops in Advance & Storage Tips
These treats can be made in advance and keep super well! Store them in an airtight container in the fridge for up to a week. They will taste just as good a few days in as when you first made them!Nutrition
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