Shape the cookie dough into twelve balls, then place them on a baking sheet lined with parchment paper. Refrigerate for 30 minutes.
Prick each ball of dough on a mini bamboo skewer or lollipop stick. Return the balls to the baking sheet. Freeze for 30 minutes.
Melt the chocolate in the microwave, in a microwave-safe bowl.
Dip a ball of dough in the melted chocolate and immediately sprinkle with mini-candies. Repeat with the rest of the balls.
Place the cake pops in airtight containers. Freeze.
About 30 minutes before serving, let the cake pops thaw in the refrigerator.