Peanut Butter Cookie Pops

Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

Cream together butter, peanut butter, sugar, and brown sugar in a large bowl until light and fluffy, about 2-3 minutes.

Beat in egg and vanilla extract until well combined.

In a separate bowl, whisk together flour, baking soda, and salt.

Fold dry ingredients into wet ingredients until just combined; do not overmix.

Roll dough into 1-inch balls and place on prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes until edges are set but centers remain slightly soft.

Remove from oven and cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

Melt flavored candy melts according to package directions using a double boiler or microwave in 30-second intervals, stirring between each interval.

Insert lollipop sticks into the cooled cookies, then dip each cookie into melted candy coating, twisting gently to remove excess.

Stand cookie pops upright in a glass or container filled with sand, granulated sugar, or foam to set until chocolate is firm, about 15-20 minutes.