Peanut Butter Cookie Pops Recipes

FROZEN CHOCOLATE-PEANUT BUTTER POPS

Steps:

• Put 4 ounces chocolate in a medium bowl. Bring 1/2 cup heavy cream to a simmer in a small saucepan; pour over the chocolate and let sit 5 minutes. Add the vanilla and salt and whisk until smooth; set aside to cool to room temperature.
• Combine the remaining 1 cup heavy cream, the confectioners' sugar and peanut butter in a large bowl. Beat with a mixer on medium-high speed until stiff peaks form, 2 to 3 minutes. Fold the peanut butter whipped cream into the cooled chocolate mixture in three batches until just incorporated but still airy. Freeze until the mixture is firm enough to scoop, about 30 minutes.
• Lightly coat a 1 1/2-inch ice cream scoop or tablespoon with cooking spray. Scoop balls of the frozen mousse onto a parchment-lined baking sheet (about 1 heaping tablespoon per ball). Gently press a lollipop stick halfway into each ball. Freeze until firm, at least 1 hour.
• Meanwhile, combine the remaining 8 ounces chocolate and the coconut oil in a small microwave-safe bowl. Microwave in 30-second intervals, stirring, until the chocolate is melted and smooth; set aside to cool.
• Put the peanuts in a small bowl. Loosen the mousse balls from the baking sheet with a small offset spatula. One at a time, dip the balls into the melted chocolate, letting the excess drip back into the bowl. Return to the baking sheet and sprinkle with the peanuts while the chocolate is still wet. Return to the freezer until ready to serve.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

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.

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.

PET TREAT: PEANUT BUTTER BARK POPS

Steps:

• Reserve 1 tablespoon of the peanut butter for topping. Beat the remaining peanut butter in a large bowl with a mixer until smooth. Add 1/2 cup honey, the flaxseed and oats; mix until well incorporated.
• Scoop tablespoonfuls of the peanut butter-oat mixture using a small cookie scoop and roll into balls. Soak the balls in a bowl of water for a couple of minutes, then roll in crushed peanuts, shredded coconut or another topping of your choice.
• Mix the remaining 1 tablespoon each peanut butter and honey in a small bowl. Use it to glue your dog's favorite treat on top. Store in the refrigerator for up to 2 weeks.

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.

PEANUT BUTTER COOKIE POPS

Steps:

• Heat oven to 375°F.
• In large bowl,combine sugars, margarine, peanut butter, vanilla and egg.
• Beat well.
• Lightly spoon flour into measuring cup and level off.
• Add flour, baking powder, baking soda and salt.
• Mix well.
• Securely insert a wooden stick into small end of each candy bar forming a lollipop.
• Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered.
• Place 4 inches apart on ungreased cookie sheet.
• Bake at 275°F for 13 to 16 minutes.
• Remove from cookie sheet.
• Cool completely before eating (could be very hot inside!).

PEANUT BUTTER COOKIES AND POPS

Steps:

• Heat oven to 375.
• In a large bowl combine sugar, brown sugar, margarine, peanut butter, vanilla and egg: beat well.
• Lightly spoon flour into measuring cup: level off. Add flour, baking powder, baking soda and salt mix well.
• Securely insert a wooden stick into small end of each candy bar forming a lollipop.
• Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered.
• For bite size candy bars do not add stick just cover with less dough.
• Place 4 inches apart on ungreased cookie sheets for pops and 2-3 inches for bite size cookies.
• Bake for 13 - 16 minutes for pops and 9- 13 minutes for bite size: remove from cookie sheet and cool completely.

PEANUT BUTTER POPCORN

Steps:

• Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.