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Halloween Peanut Butter Cookie Pops

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Total Time
Prep: 20 min. Bake: 15 min./batch + cooling

By Taste Of Home Editorial Team

Recipe by Martha Hoover, Coatesville, Pennsylvania

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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


Test Kitchen Tips
  • Substitute any reliable drop cookie recipe for the peanut butter one. Chocolate chip or soft sugar cookie dough works nicely; just chill 45 to 60 minutes so it's easier to work with.
  • Freeze candy bars for 30-45 minutes after inserting lollipop sticks. This helps prevent them from oozing out of cookies.

    • Watch How to Make Halloween Peanut Butter Cookie Pops

    Test Kitchen Approved

    Halloween Peanut Butter Cookie Pops

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    Prep Time 20 min
    Cook Time 15 min
    Yield 1 dozen

    Ingredients

    • 1/2 cup butter, softened
    • 1/2 cup creamy peanut butter
    • 1/2 cup packed brown sugar
    • 1/2 cup sugar
    • 1 large 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 lollipop sticks:
    • 12 fun-size Snickers or Milky Way candy bars
    • Prepared vanilla frosting
    • Food coloring
    • Black decorating gel
    • Optional decorations: Reese's mini peanut butter cups, M&M's minis, mini Chiclets gum, candy corn and candy eyeballs
    Text Ingredients

    Directions

    1. 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.
    2. 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.
    3. 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.
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