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Double Stuf Oreo Reindeer Pops laying out on parchment paper, surrounded by holiday greenery.
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Reindeer Oreo Pops

These adorable Reindeer Cookie Pops, couldn't be any cuter or easier to make! Use your imagination and get the kids involved for the cutest holiday treat!
Course Dessert
Cuisine American
Prep Time 20 minutes
Set Time 35 minutes
Total Time 55 minutes
Servings 24 cookie pops
Calories 205kcal
Author Deb Clark

Ingredients

  • 24 Double Stuf Oreos or Mega Stuf Oreos
  • 24-30 mini pretzels
  • 24 paper straws or lollipop sticks
  • 24 ounces chocolate chips
  • 1-2 tablespoons vegetable oil
  • 24 small red candies like mini M&Ms or Red Hots
  • 48 edible eyes

Instructions

  • Line a baking sheet with parchment (or wax) paper. Set aside.
  • Cut (or break) the mini pretzels in half. (I’ve added extra pretzels to the recipe to account for pretzels that may break too small.)
  • Melt the chocolate chips with one tablespoon of oil in a medium microwave-safe bowl at 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
    Melted chocolate in a white bowl being stirred by a small spoon. Surrounding the bowl are holiday paper straws, Oreos and pretzels.
  • Slightly flatten one end of a paper straw, dip into the melted chocolate, and insert it into the cream layer of the Oreo. Place onto the prepared baking sheet. Repeat with the remaining Oreos and straws. Refrigerate for 5 minutes to allow the chocolate to harden.
    Paper straw being dipped into melted chocolate.
  • Working one at a time and using the straw as a handle, dip the Oreo into the melted chocolate. (If the chocolate has thickened, heat it in the microwave again. You can add an additional tablespoon of oil to thin the chocolate further.) Allow the excess chocolate to drip off.
    An Oreo cookie being dipped into melted chocolate. Surrounded by candy eyes, mini m&m's and pretzels.
  • Now it's time to decorate. Push the pretzels into each side of the top of the chocolate-dipped cookie. Add a red candy nose to the center, and place two edible eyes directly above the nose. Return the cookie pop to the prepared baking sheet.
    One decorated candy cookie laying on parchment paper with other cookies that have been dipped in chocolate.
  • Repeat steps 5, 6, and 7 with the remaining cookies.
    Oreo Reindeer Pops hardening on parchment paper.
  • Place the baking sheet back in the refrigerator for 30 minutes to allow the cookie pops to fully set. Serve and enjoy!

Nutrition

Calories: 205kcal | Carbohydrates: 30g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 4mg | Sodium: 81mg | Potassium: 28mg | Fiber: 1g | Sugar: 23g | Vitamin A: 64IU | Vitamin C: 0.2mg | Calcium: 35mg | Iron: 2mg
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