Cookie Pops

BY HELEN S. FLETCHER, ON
COPYRIGHT, HELEN S. FLETCHER, 2013. ALL RIGHTS RESERVED.
ALL PHOTOS BY T. MIKE FLETCHER, UNLESS OTHERWISE NOTED.

Finished Photo of Cookie PopsWhat could me more fun than a cookie pop – a peanut butter cookie on a stick?  How about a peanut butter cookie with a snicker’s bar inside on a stick?  When I first opened my retail shop, there was a construction crew in the area and we absolutely couldn’t make these fast enough.  As soon as the bakery sent over a case, we had to order another.  From a children’s party, to a shower, to tailgating, these fun treats fit in anywhere with children and adults alike.

The rounded sticks for the snickers can be found at craft or hobby stores.  Popsickle sticks work also, but it is harder to seal the dough around the stick.  These cookies couldn’t be easier.  Fun size snickers, peanut butter cookie dough, a few sticks and your have it.

To measure the flour, stir the flour in the container, then spoon it lightly into a dry measure until it is overflowing if not weighing.  Sweep off the excess with a spatula or the backside of a knife.  Do not tap the measure down to level it as this will give you more flour than the recipe calls for.  Brown sugar is nothing more than white sugar coated with molasses.  The more molasses, the darker the sugar.  Because of this, it is fluffier and has to be packed into the measuring cup to obtain the proper weight or measure.  It doesn’t make any difference if  you use light, medium or dark.  We used medium.  Room temperature butter is about 72 degrees.  Don’t let the butter get mushy soft or runny.
Cookie PopsIngredients (1 of 1)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
1 stick butter, softened to room temperature (114 grams or 4 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 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.  If you leave half of the wrapper on they are easier to insert.

Stick in Snickers

Snickers with sticksPut them in the freezer to harden while preparing the cookie dough.

In a mixing bowl, place the butter, sugar and brown sugar.Butter and the sugarsCream  until light and fluffy.  Add the peanut butter and mix to combine well.CreamingAdd the egg and vanilla.Eggs in

Dough before flourLast, add the flour mixture and mix until the dough cleans the side of the bowl and it is completely mixed.

Completed Cookie DoughScoop 10 balls of dough with the #16 disher.

dropping cookiesAlternately, use a scant 1/3 cup for each ball.  Flatten the balls between your hands.flattening dough Center a snicker on a stick on the dough. wrapping snickers Pulling the dough in on both sides, completely wrap the snicker in the peanut butter cookie.wrapping snickersSeal 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.Wrapping cookies  Place, seam side down on a cookie sheet.Continue until they are all wrapped. Pops on tray unbakedWork as quickly as you can so the candy stays frozen when it goes into the oven or leave the candy in the freezer while you do one at a time..  Place well apart as they will spread.

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

 

Yield:  10 Cookie Pops

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

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Pastry has not only been my profession, but my passion. If there is anything in particular you would like to see or any questions about baking or pastry, please let me know. Be sure to subscribe so you don't miss a post.

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