Recipe: Cookie Pops

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by Helen Fletcher

KMOV.com

Posted on October 22, 2013 at 9:04 AM

Updated Tuesday, Oct 22 at 9:04 AM

What could me more fun than a peanut butter cookie on a stick?  How about a peanut butter cookie with a snicker’s bar inside?   Great anytime of the year, they are a special treat for Halloween.

The round wooden sticks can be found in hobby shops.  They are preferred over popsicle sticks which are usually flat. 

Cookie Pops
1 1/2 cup all purpose flour (210 grams or 7 1/3 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
13 fun-size snicker bars
13 wooden sticks, preferably round
1 stick butter, softened to room temperature (4 ounces or 114 grams)
1/2 cup sugar (100 grams or 3 1/2 ounces)
1/2 cup brown sugar (100 grams or 3 1/2 ounces)
1/2 cup creamy peanut butter (125 grams or 4 1/3 ounces)
1 egg
1 teaspoon vanilla

Preheat the oven to 350 degrees.  Line 2 to 3 cookie sheets with parchment paper.
Set aside.

Mix the flour, baking powder, baking soda and salt in a bowl.  Set aside.

Prepare the snickers bar by inserting the sticks into the center of the snickers about 1/2 way up.  Put them in the freezer to harden.

Cream the butter, sugar and brown sugar until light and fluffy.  Add the peanut butter and mix to combine well.  Add the egg and vanilla.  Last, add the flour mixture and mix until the dough cleans the side of the bowl and it is completely mixed.

Scoop 10 balls of dough with the #16 disher.  Alternately, use a scant 1/3 cup for each ball.  Flatten the balls between your hands.  Center a snicker on a stick on the dough.  Pulling the dough in on both sides, completely wrap the snicker in the peanut butter cookie.  Seal the edges and top.  Make sure the bottom is well sealed to the stick.
Roll between your hands so it looks like a corn dog.  Place, seam side down on a cookie sheet. Continue until they are all wrapped.  Work as quickly as you can so the candy stays frozen when it goes into the oven.  Place well apart at they will spread.

Bake for 14 to 16 minutes until golden brown.  Cool completely.

Yield:  13 cookie pops.

Note:  These freeze well after baked.  Thaw at room temperature.

©Copyright Helen S. Fletcher 2013.  All Rights Reserved
 

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