Best Halloween Peanut Butter Cookie Pops Recipes

HALLOWEEN PEANUT BUTTER SPIDER COOKIES RECIPE

Steps:

• Preheat oven to 375.
• In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
• In a medium bowl, whisk together flour, baking soda, and salt.
• Gradually add dry mixture to wet mixture and beat until blended.
• Form into 1" balls.
• Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
• Bake 10-12 minutes or until golden.
• Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
• After placing and moving all of the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft.
• Place in refrigerator for 10 minutes to allow cookies to firm.
• Put chocolate chips in the corner of zippered sandwich bag.
• Microwave for 20 seconds, knead and repeat until chocolate has melted.
• Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie.
• Place in refrigerator for 10 minutes to allow legs to set.

PEANUT BUTTER COOKIE POPS

Steps:

• In a small bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg and vanilla until light and fluffy. Combine flour, baking powder, baking soda and salt; gradually add to creamed mixture and mix well., Insert a wooden stick into the small end of each candy bar. Divide dough into 12 pieces; wrap one piece around each candy bar. Place 4 in. apart on ungreased baking sheets. , Bake at 375° for 14-16 minutes or until golden brown. Cool for 10 minutes; remove from pans to wire racks to cool completely.

HALLOWEEN PEANUT BUTTER COOKIE POPS

Steps:

• Preheat oven to 375°. In a small bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture., Insert a lollipop stick into the small end of each candy bar. Divide dough into 12 pieces; wrap one piece around each candy bar. Place 4 in. apart on ungreased baking sheets. , Bake 14-16 minutes or until golden brown. Cool on pans 10 minutes; remove to wire racks to cool completely. Tint frosting; frost cookies. Decorate with gel and optional decorations as desired.

PEANUT BUTTER PUDDING POPS

Steps:

• In a saucepan over medium heat, heat milk until bubbles form at edges. In a bowl, combine sugar, cornstarch and salt. Add 1/4 cup of the hot milk to the cornstarch mixture, then whisk well until all the liquid is incorporated and there are no lumps. Pour the cornstarch mixture into the milk, whisking to combine. Continue to cook and stir until mixture thickens enough to coat the back of a metal spoon, about 8 to 10 minutes. Do not boil. Remove from heat, stir in vanilla extract and peanut butter.
• Pour the pudding into the pop molds to within 1/4 of the top, leaving room for the pudding to expand. Place the tops on the mold and freeze until frozen solid, about 4 hours. To remove from molds, run under hot water to slightly melt the side of the pudding pop, then twist the stem top and remove.

PEANUT BUTTER SPIDER COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment.
• Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth.
• Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls.
• Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets.
• Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely.
• Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards.
• Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs.
• Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.

REINDEER PEANUT BUTTER COOKIE POPS

Steps:

• In large bowl, beat granulated sugar, brown sugar, peanut butter, butter and egg with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and baking powder.
• Wrap dough in plastic wrap, leaving ends open. Roll dough into log, about 7 inches long. Pinch along top of log and plastic to form one corner of triangle. Roll log over; pinch again to form second corner. Roll log over; pinch again to form third corner. Straighten sides of log to form a triangular-shaped log. Close ends of plastic wrap; refrigerate at least 2 hours.
• Heat oven to 375°F. Unwrap log; cut into 1/4-inch slices. Insert 1 inch of wooden stick into a corner of each cookie. Place slices about 2 inches apart on ungreased cookie sheet. Reshape cookies if necessary. Insert 2 pretzels into top of each cookie slice for antlers. Bake 6 to 8 minutes or until edges are firm. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely.
• Line plate with waxed paper. Place chocolate and shortening in small microwavable bowl. Microwave uncovered on Medium (50%) 3 to 4 minutes, stirring after 2 minutes, until mixture is smooth. Dip half of each candy-coated chocolate into chocolate, using tweezers to hold candy. Let dry on waxed paper. Attach chocolate-dipped and cinnamon candies to cookies using melted chocolate mixture (reheat if necessary) for eyes and nose of reindeers. Store in airtight container.

SPIDER COOKIES

Steps:

• Preheat oven to 350*F
• Prepare a cookie sheet with parchment paper, non stick foil, baking mat or spray with cooking spray.
• Cream butter, brown sugar and 1 cup white sugar together.
• Add eggs and blend well, scraping sides of bowl as needed.
• Add peanut butter and blend again. Scrape sides.
• Add flour 1 cup at a time, mixing between each addition.
• Add baking soda and salt - blend.
• In a small bowl add 1/4 cup of sugar.
• Scoop out 1 Tablespoon portions of dough and roll into a ball.
• Place cookie dough in sugar and roll around, coating entire ball.
• Place sugared ball onto prepared cookie sheet. Fill entire sheet, leaving enough space between so cookies can expand.
• Bake for 8 - 10 minutes.
• While cookies are baking, unwrap enough peanut butter cups to place one on each cookie.
• Remove cookies from oven and gently press one peanut butter cup in the center of each cookie.
• When all cookies have a peanut butter cup on them, go back around and gently press each cup again into cookie.
• Add two eyeballs onto the sides of each peanut butter cup.
• Place melting chocolate wafers in a freezer zipper bag - into a corner of the bag. Cook in microwave for 10 seconds then massage wafers. Repeat until all wafers are melted. Ensure that all chocolate is in the corner of the bag.
• Snip a tiny piece of the edge of zipper bag and pipe on eight legs to every spider.
• Allow cookies to cool fully to allow chocolate to harden. Then store, freeze or eat!