Cookie Dough Pops

Directions

In the bowl of a stand mixer fit with a paddle attachment (or with a large bowl and a wooden spoon) cream butter and sugars until light and fluffy, about three minutes in the machine. Beat in yogurt or applesauce or peanut butter along with the vanilla extract and stir to combine.

Whisk together the flour, baking soda and salt. Add all at once to the butter and sugar mixture and stir until incorporated. Fold in chocolate chips. {Side note: I also made these with Peanut butter chips SO YUMMY}

Scoop large spoonfuls, rounded into a ball onto a waxed paper lined cookie sheet. Spear each dough ball with a lolly pop stick or a popsicle stick. Place in the freezer overnight or until frozen, at least three hours.

When ready to dip the balls, melt your dipping chocolate in a small saucepan over a low flame or in the microwave. Remove balls from the freezer and dip into warm chocolate. Return to the lined cookie sheet and return to the freezer to harden. Serve cold from the freezer.