Best Peanut Butter Cookie Pops Recipes

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.

PEANUT BUTTER COOKIE POPS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Beat butter, peanut butter, white sugar, and brown sugar together in a bowl until light and fluffy; add egg and vanilla and continue to beat until fully integrated.
• Mix flour, baking powder, baking soda, and salt together in a bowl; gradually mix into the peanut butter mixture until completely integrated into a dough. Divide dough into 12 equal portions.
• Insert a wooden stick into the small end of each candy bar. Wrap a dough piece around each candy bar to completely cover. Arrange the cookie pops 4 inches apart on ungreased baking sheets.
• Bake in preheated oven until golden brown, 14 to 16 minutes. Let cool on baking sheets for 10 minutes before removing to a cooling rack 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.

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.