Chocolate Chip Cookie Pops

For the Cookies:
2 In a large mixing bowl, cream together the butters and sugars until well combined.
3 Add in the egg and vanilla extract and mix well. Then add in the flour, baking soda, and sea salt. Mix well.
5 Spray & line an 8x8 or 9x9 baking pan. Press cookie dough into the pan until it covers the bottom. Bake at 350F degrees for 15-20 minutes until slightly browned but still a little underdone. (Depending on the size of the pan) Let cool in the baking pan until cooled completely.
For the Frosting:
8 Prepare the frosting while the cookies are cooling. In a medium sized bowl, cream butter with a hand mixer for 1-2 minutes until light and fluffy. Add in powdered sugar, vanilla extract, sea salt, and heavy cream. Mix until combined.
To Make the Cookie Pops:
10 In a medium bowl, break up the completely cooled cookies until they're crumbly. You want to make sure the chocolate chips are hardened back up or they'll melt together with everything.
11 Add in the buttercream and mix until you get a soft batter. Scoop out dough and roll into balls. Makes about 15-25 balls depending on size. Refrigerate balls for 10 minutes if desired to make them easier to dip.
To Melt the Chocolate:
13 In the microwave or on the stovetop, melt the chocolate with the coconut oil.
To Assemble:
15 Dip each cookie ball in melted chocolate. You can do them on a stick like I did or just by themselves if you don't have any! Lay on their sides on a lined baking sheet. Sprinkle with sprinkles or topping of choice. You can refrigerate for 20-30 minutes to harden the chocolate. ENJOY!