# Components:
→ Cookie Dough
01 - 1/2 cup unsalted butter, softened
02 - 1/2 cup packed light brown sugar
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
# Directions:
01 - Combine softened butter, packed light brown sugar, and granulated sugar in a large bowl. Beat with an electric mixer or sturdy spoon until the mixture becomes light and fluffy.
02 - Add the milk and vanilla extract to the creamed mixture, and blend until thoroughly combined.
03 - Mix in heat-treated all-purpose flour and salt. Stir just until the dough forms and no streaks of flour remain.
04 - Gently fold mini chocolate chips into the dough, distributing them evenly.
05 - Roll dough into 1-inch balls and arrange on a tray lined with parchment paper.
06 - Insert a lollipop or pretzel stick into each ball. Transfer the tray to the freezer for 10 minutes to firm the dough.
07 - Melt semisweet or milk chocolate in a microwave-safe bowl using 30-second intervals, stirring between each interval until fully smooth.
08 - Carefully dip each chilled pop into melted chocolate, allowing excess to drip off. Decorate with sprinkles, candies, or chopped nuts if desired.
09 - Return pops to the tray and refrigerate for approximately 10 minutes until the coating is fully set before serving.
