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mummy oreo cookie pops sq

Mummy Oreo Cookie Pops

Double dipped Mummy Oreo Cookie Pops are a fun and easy Halloween treat. No baking required!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Assembly + Setting time (estimated)** 1 hour 30 minutes
Total Time 1 hour 40 minutes
Servings 15 pops (see notes)
Calories 123kcal
Author Toni Dash


  • 2 cups White (Vanilla) Candy Melts also called melting wafers
  • 1 Tablespoon Coconut oil or vegetable oil optional; see Notes
  • 15 Oreo cookies plus some extras in the case of breakage
  • 30 Candy eyes
  • 15 Lollipop Sticks
  • Piping bag or a ziploc bag with a tiny whole in one of the edges
  • Parchment paper


  • Line a large rimmed baking sheet with parchment paper.
  • Melt the candy melts per the package instructions.
  • Gently remove one of the cookies from the Oreo, leaving the filling on one side. Repeat for all the Oreos.
  • Place 1 teaspoon of the melted chocolate on the filling, insert the lollipop stick and replace the other cookie on top. Set aside to allow the chocolate to harden and secure the Oreo with the stick. Repeat for all Oreos.
  • Once they have set fully, individually dip the cookie into the melted chocolate (rewarm if it has begun to set), allowing excess chocolate to drip back into the bowl.
    Place on the prepared parchment baking sheet to set. Repeat for the other cookie pops.
  • When the coating has set, repeat for a second dipping. Place back on the parchment and add two eyes to the top of the cookie. Allow to set completely.
  • Add the rest of the melted chocolate into a piping bag or ziploc bag, and pipe mummy wraps over each cookie. Allow to set completely.


Any quantity of Mummy Cookie Pops can be made. Ensure you have 2 eyes for each cookie, 1 stick and enough melting chocolate.
**the setting time (time for the chocolate to fully harden) is most of the time for assembly. The chocolate will sit for 20-30 minutes to harden at each stage depending on temperature of the kitchen and humidity.
Pro Tips
Have some extra cookies on hand in case they break when separating.
If the melted chocolate is too thick stir in some coconut oil or vegetable oil; up to 1 tablespoon for a thinner coating.
Different candy melt brands may recommend different melting methods. Always read the package you are using.
How to Store
Store in an airtight container at room temperature. Place pops in a single layer with a layer of parchment paper then another layer of cookie pops.
Do not store in direct sunlight, hot temperatures or in the refrigerator.


Calories: 123kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 69mg | Potassium: 26mg | Fiber: 1g | Sugar: 13g | Vitamin A: 1IU | Calcium: 3mg | Iron: 1mg