Peanut Butter Cookie Pops(Wilton)

These peanut butter cookies on sticks are a hit at birthday parties, bake sales, and holiday gatherings. The dough rolls out thin and crisp, giving you a sturdy base that holds up on a lollipop stick without crumbling.

Creaming the butter and peanut butter together with both white and brown sugar builds a dough that’s rich but workable. Rolling to ⅛ inch thickness gives you a crisp, snappy cookie rather than a chewy one, which is exactly what you need for cookie pops that stay on the stick.

The assembly is the fun part. While the cookies are still warm from the oven, place a candy melt wafer on top and press a second cookie down over a lollipop stick. The residual heat softens the candy melt just enough to act as edible glue. You can also dip the whole thing in melted chocolate for an extra layer.

Chef Tips

• Dip your cookie cutters in flour before each cut. The dough is sticky and clean edges make for prettier pops.
• Insert lollipop sticks into the bottom cookie before sandwiching. Push them in about halfway so they’re secure.
• Let the cookies cool completely after assembly before dipping in chocolate. Warm cookies will melt the chocolate coating unevenly.
• Store in a single layer. Stacking cookie pops will crack them.

Variations

• Roll the chocolate-dipped pops in crushed peanuts or sprinkles before the coating sets.
• Use white candy melts instead of chocolate for a vanilla version.
• Add a tablespoon of cocoa powder to the dough for chocolate peanut butter cookie pops.