• 1/2 cup Nellie's Free Range Unsalted Butter, softened
• 1/4 cup granulated sugar
• 1/2 cup packed brown sugar
• 1 large Nellie’s Free Range Egg, plus extra yolk
• 2 teaspoons vanilla extract
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup chocolate chips
• 2 9-inch unbaked piecrusts, homemade or store-bought
• Colored sanding sugar

• Preheat oven to 425F. In a medium bowl, cream butter, granulated sugar, and brown sugar together until fully combined.
• Mix in egg and vanilla extract.
• Add flour, baking soda, and salt, and mix until just combined. Stir in chocolate chips and set aside.
• Use a cookie cutter to cut 5 3-inch circles from each crust.
• Roll out the dough scraps and cut out another 2 circles for 12 circles total. Use a fall leaf cookie cutter (up to 3 inches wide) to cut 6 fall leaves from the remaining dough.
• Drop balls of cookie dough, approximately 2 tablespoons each, into the centers of 6 circles.
• Press lollipop sticks onto each ball of cookie dough, then use your fingers to spread the dough over the tops of the sticks.
• Top with remaining dough circles and use a fork to crimp the edges closed.
• Using a pastry brush, brush the tops of the dough and one side of each leaf with egg yolk.
• Dip the brushed side of each leaf into a bowl of sanding sugar. Place the leaves, sanding-sugar sides up, on top of the pie pops.
• Bake for 15 minutes or until the pops are nicely browned.
• Place on a cooling rack until cool enough to eat.

Note:

There will be lots of cookie dough left over. Store it in the refrigerator for up to five days and bake small scoops of it on a baking sheet at 350F for 8 minutes or until golden whenever you're in the mood for oven-fresh chocolate chip cookies!