Mint Chocolate Chip Dough Pops

*1/4 cup Butter, room temperature

*1/4 cup Sugar

*1/4 cup Brown Sugar

*1 to 2 tablespoons Milk or Cream, as needed

*1/2 teaspoon Vanilla Extract

*1/4 to 1/2 teaspoon of Mint Extract, not Peppermint, make sure add a small amount and adjust to your taste

*Green Food Coloring or Leaf Green, like Wiltons

*1 and 1/4 cup Almond Flour

*1/4 teaspoon Sea Salt

*1/2 cup Mini Semi-Sweet Chocolate Chips

*1/4 cup White Chocolate Melting Wafers, for drizzle (I like Ghirardelli)

*1/4 cup Dark Chocolate Melting Wafers, for drizzle (I like Ghirardelli)

*Lollipop Sticks

Cream together in a bowl using a hand mixer, on medium-low speed, the butter and sugar. Then add the milk, vanilla and mint. Add food coloring in small amounts until desired color is achieved.

Mix in the flour with a hand mixer on low speed or by hand just until incorporated. Stir in chocolate chip.

Chill the dough for 30 minutes. Then scoop out the dough with cookie scoop (I used 2 tablespoon scoop) and roll scoops into balls and refrigerate again for 15 minutes.

Melt Wafers in the Microwave 20 second increments, stirring between each increment, until almost melted. Then remove from microwave and stir chocolate until completely melted.

Dip one end of the lollipop stick in melted chocolate before inserting into dough ball, and let set a few minutes.  Repeat for each pop and then drizzle if desired with melted chocolate.

Drizzle (I used a fork) chocolate on Mint chocolate chip dough pops. Note: These dough balls are soft they need to be kept refrigerated until serving. Best made and eaten the same day.

Also the dough is too soft to dip completely making the pops. If you want to make dough balls without the stick, make sure the chocolate is cooled enough so it will not make the dough ball melt, for making a completely dipped mint chocolate dough ball. Keep dipped dough balls in the refrigerator until serving.

Makes about 18 Pops

Recipe adapted from Mom on Time Out

Enjoy!

Lindy