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: ½ cup firmly packed brown sugar; ½ cup granulated sugar; ½ cup butter; ½ cup peanut butter; 1 teaspoon vanilla; 1 egg; 1 cup all-purpose flour; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; 10 Snickers candy bars (finger size) or 10 Milky Way bars (finger size); 10 wooden popsicle-type sticks

Servings: persons

½ cup firmly packed brown sugar
½ cup granulated sugar
½ cup butter
½ cup peanut butter
1 teaspoon vanilla
1 egg
1 cup all-purpose flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
10 Snickers candy bars (finger size) or 10 Milky Way bars (finger size)
10 wooden popsicle-type sticks

1
Heat oven to 375F.
2
In large bowl,combine sugars, margarine, peanut butter, vanilla and egg.
3
Beat well.
4
Lightly spoon flour into measuring cup and level off.
5
Add flour, baking powder, baking soda and salt.
6
Mix well.
7
Securely insert a wooden stick into small end of each candy bar forming a lollipop.
8
Shape about 1/3 cup dough smoothly around each candy bar making sure bar is completely covered.
9
Place 4 inches apart on ungreased cookie sheet.
10
Bake at 275F for 13 to 16 minutes.
11
Remove from cookie sheet.
12
Cool completely before eating (could be very hot inside!
13
).

883

kcal

Calories

Fat

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.

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: ½ cup firmly packed brown sugar, ½ cup granulated sugar, ½ cup butter, ½ cup peanut butter, 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