- 8 oz chocolate cookies, ground into fine crumbs (additional for topping) - 4 oz. cream cheese, softened to room temperature - 8 oz. dark chocolate chips, melted
Mix the cookies and cream cheese into a dough. Using a medium cookie scoop (1.5 tablespoons), scoop cookie-cream-cheese mixture and roll into balls.
Place the balls on a baking sheet lined with parchment paper and chill for 20 minutes (or longer) to firm up.
Melt the chocolate in the microwave for 20 minutes until completely melted and smooth. Make sure to stir between increases.
Melt the chocolate in a glass measuring cup, its easier to dunk the cake pops. Dip about 1/2 inch of the lollipop stick into the melted chocolate and dip into half of the cookie balls.
It is best to work with 3 cookie balls at a time because the dip works best when the cookie balls are cold.
Dip cookie balls in melted chocolate until completely coated. Gently tap the stick on the edge of the measuring cup so that the excess chocolate flows.
Place straight pieces of styrofoam on top of the cake pop with fresh cookie crumbs or any box will do!
Repeat the steps with the remaining cookie balls. Transfer the cake pops to the freezer to set completely.