Cut butter into small sections and microwave in 20 second intervals until melted

In a large bowl, combine both sugars. Add in melted butter, egg, egg yolk and vanilla. Combine until smooth.

In a separate bowl, combine flour and baking soda and stir about half of the flour mixture into the butter and sugar mixture. Continue to slowly add the remaining flour until well combined.

Add in chocolate chips. The dough will be thick, so don't be afraid to use your hands to get those chocolate chips in there!

Allow dough to rest in the refrigerator for at least 1 hour

Preheat oven to 325 F

Line a baking sheet with parchment paper

Roll a small amount of dough into a ball in the palm of your hand. These cookies will spread a good bit when baking, so generously space them and make sure the ball is small! Roughly an inch or less

Bake the cookies for 10 minutes. Remove and allow to cool completely on the pan

Note: If the cookies don't have round edges like you want, NOW is the time to use your finger or the edge of a spoon and shape them back up while they're still hot! Be careful not to burn yourself, though!

Once the cookies have cooled completely, match cookies in pairs with other cookies that are roughly the same shape

Melt almond bark according to package instructions

Using a spoon, put a dab of almond bark on the back of a cookie, followed by a lollipop stick and sandwich the other cookie on top while chocolate is still wet

Allow to sit until the chocolate has hardened completely

Use remaining almond bark to drizzle on top of cookies and add sprinkles

Serve with 8oz or more of cold milk and you've got yourself a super sweet treat!

Recipe yields about 24 cookies, or 12 cookie pops