Peanut Butter Cookie Pops Recipe

Name: Peanut Butter Cookie Pops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup butter, softened; 1/2 cup creamy peanut butter; 1/2 cup white sugar; 1/2 cup packed brown sugar; 1 egg; 1 teaspoon vanilla extract; 1 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 12 wooden craft sticks; 12 fun size bars chocolate-coated caramel-peanut nougat candy (such as Snickers(R))

Servings: persons

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
12 wooden craft sticks
12 fun size bars chocolate-coated caramel-peanut nougat candy (such as Snickers(R))

1
Preheat oven to 375 degrees F (190 degrees C).
2
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.
3
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.
4
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.
5
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.

2423

kcal

Calories

134

Fat

273

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup butter, softened, 1/2 cup creamy peanut butter, 1/2 cup white sugar, 1/2 cup packed brown sugar, and more.

Yes, Peanut Butter Cookie Pops falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Peanut Butter Cookie Pops

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions