Best 3 Halloween Peanut Butter Cookie Pops Recipes
Calling all peanut butter and chocolate lovers, these Halloween-themed cookie pops are a delightful treat that will be the star of your spooky soirée. With three tempting variations – Classic Peanut Butter, Chocolate Peanut Butter, and White Chocolate Peanut Butter – these cookie pops are sure to satisfy every sweet tooth. For the Classic Peanut Butter Cookie Pops, the combination of creamy peanut butter and rich chocolate chips creates a timeless flavor duo. The Chocolate Peanut Butter Cookie Pops take it up a notch with a decadent chocolate cookie base and a drizzle of melted chocolate for an extra chocolatey indulgence. And if you're looking for a sweeter twist, the White Chocolate Peanut Butter Cookie Pops feature a sweet and creamy white chocolate coating that perfectly complements the peanut butter cookie. Topped with festive Halloween sprinkles, these cookie pops are not only delicious but also visually appealing, making them the perfect addition to your Halloween party spread or a fun activity to enjoy with the kids.
Here are our top 3 tried and tested recipes!
HALLOWEEN PEANUT BUTTER SPIDER COOKIES RECIPE
Cute and creepy, this Halloween Peanut Butter Spider Cookies recipe is sure to be a hit at your next Halloween party!
Provided by Stefanie Fauquet
Categories Desserts
Time 55m
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- In a large bowl, beat together shortening, peanut butter, egg, sugar, brown sugar, vanilla, and milk.
- In a medium bowl, whisk together flour, baking soda, and salt.
- Gradually add dry mixture to wet mixture and beat until blended.
- Form into 1" balls.
- Roll in sugar and place a couple of inches apart on ungreased cookie sheet.
- Bake 10-12 minutes or until golden.
- Immediately, gently press an upside down frozen peanut butter cup on top of each cookie and move to wire rack to cool.
- After placing and moving all of the cookies on the wire rack, put in place the candy eyes while chocolate is still slightly soft.
- Place in refrigerator for 10 minutes to allow cookies to firm.
- Put chocolate chips in the corner of zippered sandwich bag.
- Microwave for 20 seconds, knead and repeat until chocolate has melted.
- Clip tiny piece off of the corner of bag to allow for piping and draw eight legs on each spider cookie.
- Place in refrigerator for 10 minutes to allow legs to set.
Nutrition Facts : Calories 339 calories, Carbohydrate 46 grams carbohydrates, Cholesterol 8 milligrams cholesterol, Fat 17 grams fat, Fiber 1 grams fiber, Protein 6 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1 grams, Sodium 220 grams sodium, Sugar 35 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
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 :
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 :
Tips:
- Use good quality peanut butter: The type of peanut butter you use will greatly affect the taste of your cookies. Look for a brand that is made with 100% peanuts and no added sugar or salt.
- Chill the dough: Chilling the dough before baking will help the cookies to hold their shape and prevent them from spreading too much.
- Don't over-bake the cookies: Peanut butter cookies should be baked until they are just set in the center. Over-baking will make them dry and crumbly.
- Use a variety of toppings: You can use any type of topping you like on your peanut butter cookies. Some popular choices include chocolate chips, chopped nuts, and candy sprinkles.
- Make them ahead of time: Peanut butter cookies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
Conclusion:
Peanut butter cookies are a classic treat that is perfect for any occasion. They are easy to make and can be customized with a variety of toppings. With these tips, you can make delicious peanut butter cookies that everyone will love.
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