FROZEN CHOCOLATE-PEANUT BUTTER POPS
Provided by Food Network Kitchen
Categories dessert
Time 2h15m
Yield about 20
Number Of Ingredients 9
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.
SECRET CENTER CHOCOLATE PEANUT BUTTER CAKE POPS
These peanut butter and chocolate cake pops with a surprise in the middle were inspired by Betty Crocker Facebook fan Rose and brought to life by the Betty Crocker Kitchens.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 4h
Yield 18
Number Of Ingredients 6
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cupcakes as directed on box; cool completely, about 30 minutes.
- Make peanut butter filling as directed on box except omit placing the filling in pastry bag. In large bowl, crumble cake; stir in filling until well blended.
- Turn candies upside down. Carefully insert sticks into the center of each candy but do not push all the way through. Form cake mixture into 1 1/2-inch balls around each unwrapped mini cup. Place on waxed paper or plastic wrap-lined cookie sheet. Freeze 1 to 2 hours or until firm.
- In 1-quart microwavable bowl, microwave the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-half of the balls from freezer. Dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with decorations. Store in airtight container in refrigerator.
Nutrition Facts : Calories 270, Carbohydrate 33 g, Cholesterol 20 mg, Fat 3, Fiber 0 g, Protein 2 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 15 g, TransFat 0 g
CLASSIC PEANUT BUTTER COOKIES
Makes great cookies!
Provided by Shirley Sadler
Categories Desserts Cookies Peanut Butter Cookie Recipes
Time 1h25m
Yield 24
Number Of Ingredients 9
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.
Nutrition Facts : Calories 251.7 calories, Carbohydrate 29.7 g, Cholesterol 35.8 mg, Fat 13.6 g, Fiber 1.2 g, Protein 4.5 g, SaturatedFat 5.9 g, Sodium 209.4 mg, Sugar 18.2 g
REINDEER PEANUT BUTTER COOKIE POPS
These reindeer-shaped peanut butter cookies are made using chocolate candies - a perfect Christmas dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h25m
Yield 28
Number Of Ingredients 14
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.
Nutrition Facts : Calories 115, Carbohydrate 17 g, Cholesterol 15 mg, Fat 1, Fiber 1 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 100 mg
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.
Nutrition Facts : Calories 355.2 calories, Carbohydrate 43.4 g, Cholesterol 38.4 mg, Fat 18.3 g, Fiber 1.5 g, Protein 6.4 g, SaturatedFat 7.9 g, Sodium 282 mg, Sugar 28.2 g
PEANUT BUTTER COOKIE POPS
A miniature candy bar is the hidden treat inside these cookie pops, which are fun for all ages. My sons brought these cookies home from school after their teacher made a bunch for her class. The kids loved nibbling them on a stick. Of course, the taste also was instant hit! -Martha Hoover, Coatesville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 12
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.
Nutrition Facts :
PET TREAT: PEANUT BUTTER BARK POPS
It's tough to be a dog with sensitive teeth: Many treats are made with chewing and chomping in mind, so they're crunchy and hard. Knowing that older dogs often need something gentler, Jackie Starker of Amelie's Bark Shop in Philadelphia developed a line of soft-baked treats that can last for weeks. The most popular are these Peanut Butter Bark Pops, inspired by cake pops. Jackie sells them alongside pup-friendly cookies and doggy fashion, including a line of matching human face mask/dog bandana sets sewn by her mom. -Nora Horvath for Food Network Magazine
Provided by Food Network
Time 25m
Yield 24 peanut butter bark pops
Number Of Ingredients 6
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.
HALLOWEEN PEANUT BUTTER COOKIE POPS
A miniature candy bar is hidden inside these fun pops. Colored frosting and candy faces make these addicting cookie pops the perfect Halloween treat. -Martha Hoover, Coatesville, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1 dozen.
Number Of Ingredients 16
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.
Nutrition Facts :
PEANUT BUTTER COOKIE POPS
Make and share this Peanut Butter Cookie Pops recipe from Food.com.
Provided by SharleneW
Categories Dessert
Time 26m
Yield 10 large cookies, 10 serving(s)
Number Of Ingredients 12
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!).
Nutrition Facts : Calories 557.8, Fat 27.2, SaturatedFat 11.5, Cholesterol 53.5, Sodium 463.5, Carbohydrate 69.8, Fiber 2.5, Sugar 50.3, Protein 10.4
More about "peanut butter cookie pops recipes"
PEANUT BUTTER COOKIE POPS - RECIPES | PAMPERED CHEF …
From pamperedchef.ca
- Move the dough to a floured surface. Roll the dough out with a rolling pin until it’s ¼” (6 mm) thick (see cook’s tip).
PEANUT BUTTER CUP PIE POPS RECIPE - THE GUNNY SACK
From thegunnysack.com
4-INGREDIENT LEFTOVER COOKIE POPS - MY CRASH TEST LIFE
From mycrashtestlife.com
CRUNCHY PEANUT BUTTER PIE POPS - SPOON FORK BACON
From spoonforkbacon.com
PB FUDGE POPS - RECIPES - SKIPPY® BRAND PEANUT BUTTER
From peanutbutter.com
EDIBLE PEANUT BUTTER COOKIE DOUGH RECIPE - THE SPRUCE EATS
From thespruceeats.com
PEANUT BUTTER CUP PUDDING POPS - LIVE WELL BAKE OFTEN
From livewellbakeoften.com
MONSTER COOKIE POPS RECIPE - PILLSBURY.COM
From pillsbury.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
COOKIE DOUGH PEANUT BUTTER POPS - SWEET LOREN'S
From sweetlorens.com
PEANUT BUTTER COOKIE POPS RECIPE | COOKTHISMEAL.COM
From cookthismeal.com
PEANUT BUTTER COOKIE POPS (WILTON) RECIPE
From bakerrecipes.com
PEANUT BUTTER COOKIE POPS - RECIPE | COOKS.COM
From cooks.com
PEANUT BUTTER COOKIE POPS - BIGOVEN.COM
From bigoven.com
PEANUT BUTTER COOKIE POPS - RECIPE | COOKS.COM
From cooks.com
CHOCOLATE PEANUT BUTTER CHEESECAKE POPS - JO COOKS
From jocooks.com
PEANUT BUTTER COOKIE POPS RECIPE: HOW TO MAKE IT
From stage.tasteofhome.com
PEANUT BUTTER COOKIE POPS RECIPE: HOW TO MAKE IT | TASTE OF HOME
From preprod.tasteofhome.com
RECIPES > COOKIES > HOW TO MAKE PEANUT BUTTER COOKIE POPS …
From mobirecipe.com
PEANUT BUTTER COOKIE POPS RECIPE
From recipegoldmine.com
PEANUT BUTTER COOKIE POPS RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
PEANUT BUTTER COOKIE POPS(WILTON) RECIPE - RECIPELAND.COM
From recipeland.com
PEANUT BUTTER CHOCOLATE COOKIE POPS RECIPE | SWERVE
From swervesweet.com
PEANUT BUTTER COOKIE DOUGH POPS! - PINT SIZED BAKER
From pintsizedbaker.com
RECIPES | PAMPERED CHEF US SITE
From pamperedchef.com
CHOCOLATE PEANUT BUTTER CAKE POPS - SPRINKLES FOR BREAKFAST
From sprinklesforbreakfast.com
PEANUT BUTTER HONEY COOKIE POPS : 5 STEPS (WITH PICTURES)
From instructables.com
CHOCOLATE PB COOKIE DOUGH POPS - VEGAN YACK ATTACK
From veganyackattack.com
PEANUT BUTTER COOKIE POPS RECIPE - COOKEATSHARE
From cookeatshare.com
EASY PEANUT BUTTER PUDDING POPS | BAKERS ROYALE
From bakersroyale.com
PEANUT BUTTER COOKIE POPS | RECIPE | COOKIE POPS RECIPE, COOKIE …
From pinterest.com
PEANUT BUTTER CAKE POPS RECIPE: OPTIMAL RESOLUTION LIST
From recipeschoice.com
PEANUT BUTTER COOKIE POPS RECIPE
From recipeland.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love