Place the cream cheese, peas and sugar in a microwave-safe bowl and microwave on high for 20-second intervals until the cheese is softened to room temperature.
Using a stick blender or standing blender, purée the ingredients into a smooth paste. Add the extract and mix again, scraping the bowl frequently. Stir in the chocolate chips by hand.
Place the mixture in a large zip-top bag and cut about ½ inch off of a bottom corner. Squeeze into a clean ice cube tray or mini-muffin tin, place 1 popsicle stick in each and freeze until solid, about 1 hour.
Once the pops are frozen, remove them from the molds by twisting just like ice cubes and seal in an airtight container for up to 1 month.