Peanut Butter Cookie Pops(Wilton)
Yield
1 batchPrep
20 minCook
15 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
peanut butter
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
| 1 | x |
cocoa powder
|
*
|
| 1 | x |
candy melts
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
peanut butter
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
| 1 | x |
cocoa powder
|
*
|
| 1 | x |
candy melts
|
* |
Directions
Preheat oven to 375℉ (190℃).
Thoroughly cream butter, peanut butter, sugar, egg, and vanilla. Toss together dry ingredients; blend into creamed mixture.
Shape dough into ball. Roll dough approximately ⅛ inch thick. Dip cutters into flour before each use.
Bake 10 to 12 minutes. Cool. Dip in chocolate or or make peanut butter chocolate sandwiches.
Place one or two wafers of candy melts on warm cookie. Sandwich two cookies together on lollipop stick.
