Preheat the oven to 350℉.

Cut the cookie dough into 12 cookies, about ½ inch slices. Bake for 11 minutes. Set aside to cool, for about 45 minutes.

Place the cookies into the bowl of a stand mixer fitted with the paddle attachment. Mix on low until the cookies become large crumb pieces. About 1 minute.

Add the powdered sugar and cream cheese to the cookies and mix together until a ball has formed.

Scoop 1 tablespoon of the cookie mixture and roll into a ball and place on a lined baking sheet.

Freeze for at least 1 hour.

Make the coating by placing the white chocolate in a microwave-safe bowl. Heat the chocolate on high for 20-second intervals until it is melted, stirring in between.

Dip a cake pop stick into the melted chocolate and then into each cookie pop. Using the stick dip the cake pop into the melted chocolate and use a spoon or spatula to cover.

Dip the cake pop in the sprinkles and place back onto the lined baking sheet. You can also sprinkle on the sprinkles, too.

Refrigerate for 30 minutes.

Serve as is or store in an airtight container in the fridge or freezer.