• Prepare a cake pop stand using a store-bought stand, foam, or a box with poked holes. Note: If using it for presentation as well, I recommend covering it with plastic wrap to catch any chocolate drips.
• Bring your cream cheese to room temperature. DO NOT melt in the microwave, because it can highly alter the texture of your cake pops making them a sticky gloopy mess.
• Using a mixer (stand mixer is easiest) crumble the entire package of cookies. Add in your softened cream cheese and mix on low/med until fully combined.
• Scoop your cake pops either using a spoon or a cookie scoop. I used 1.5 scoops for each pop.
• Roll your pops into balls - they don’t have to be perfect! Pop them (haha) in the fridge for about 20 minutes and roll again! This is the key - and maybe a good camera angle - to perfectly round pops!
• Once rolled, place the pops back in the fridge while you prep either your white or dark chocolate. In a glass bowl, melt about ¼ cup of chocolate in 30 second intervals. Be careful not to scorch it! Stir after each interval, it won’t take long! (Note: You could also use a double broiler.)
• To assemble, dip your sucker stick about ¼ inch into the chocolate and insert about halfway into your cake pop. Allow them to chill for a few minutes to allow the chocolate to set.

Decorating

• Next, prepare your chocolate for dipping. Following the same 30 second intervals in a glass bowl, melt about one cup of chocolate. Again, be careful it doesn’t get too hot! If you feel like your chocolate is too thick, feel free to add a little bit of coconut oil. Only about ¼ tsp at a time, otherwise it will become too thin and won’t want to stay on the pop. *I actually didn’t do this at all and the end result was thick but sturdy with a nice smooth appearance.*
• Transfer your chocolate if necessary to a vessel deep enough you can fully submerge your cake pop. I used a drinking glass. If you’re unable to dip it fully, spooning chocolate onto it is an option but you’ll need to move fast to avoid any funky blobbing.
• Dip your cake pops into your chocolate, careful not to touch the sides of your glass/bowl. Remove gently and rotate slightly as you bring it up. This will give you a cute little swoop on the top! (Having no evidence of dipping on top is almost entirely unavoidable so just make it look intentional!) If you’d like sprinkles on top, add them now before the chocolate sets!
• Set in the fridge at least 30 minutes prior to decorating. When you’re ready, fit a piping bag with a coupler and a small round piping tip such as a size 1 Wilton. Smaller is better here!
• Melt about ½ cup of your desired color and scoop into your prepared piping bag. Hold the cake pop in your non-dominant hand and decorate!
• Set once more in the fridge for about 30 minutes.
• Enjoy promptly, set up for your party, or store in the fridge for up to a week. If your chocolate is hard enough (i.e. you didn’t use a lot of coconut oil) you can place them on their side in a tupperware. Another option is to store them upright on your stand wrapped tightly in plastic wrap.