# What You'll Need:
→ Cookie Dough
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup light brown sugar, packed
03 - 1/4 cup granulated sugar
04 - 2 tablespoons milk
05 - 1 teaspoon vanilla extract
06 - 1 1/4 cups all-purpose flour, heat-treated
07 - 1/2 teaspoon salt
08 - 3/4 cup mini chocolate chips
→ Coating and Decoration
09 - 8 ounces semisweet or milk chocolate, chopped or chips
10 - 2 tablespoons sprinkles, mini candies, or chopped nuts (optional)
11 - 24 lollipop sticks or sturdy pretzel sticks
# Method Steps:
01 - In a large mixing bowl, beat together unsalted butter, light brown sugar, and granulated sugar on medium speed until pale and fluffy.
02 - Add milk and vanilla extract, mixing until fully integrated.
03 - Gradually add heat-treated all-purpose flour and salt; stir until just blended.
04 - Gently fold in mini chocolate chips with a spatula to evenly distribute.
05 - Portion the dough into 1-inch balls and arrange on a parchment-lined tray.
06 - Insert a lollipop or pretzel stick into each ball, then freeze for 10 minutes to firm.
07 - While the pops chill, place chopped chocolate into a microwave-safe bowl and melt in 30-second increments, stirring until smooth.
08 - Dip each cold dough ball into melted chocolate, allow excess to drip off, then immediately decorate with sprinkles, mini candies, or nuts if desired.
09 - Return coated pops to the tray and refrigerate until chocolate is firm, approximately 10 minutes.
