I love Peanut Butter and my heart aches for all of the kids that I know who have peanut allergies. Cooking in my household would be so different if my Little Cup was allergic to peanuts, but thank goodness, she’s not.
I have seen so many Chocolate Chip cookie dough truffles and pops recently. I wanted to make some and almost did, until I saw this post and knew I had to made them instead.
You see, Mr.Quart is a PB freak! As a kid, all he ate at school were peanut butter sandwiches. No jelly – ever! Just plain ‘ol peanut butter – the chunky kind! That’s just how he rolls…
Finally, I got out my ingredients and got to work! This is what you’ll need : *Adapted from CupcakeProject.com
1/2 cup peanut butter – I used creamy, but if you prefer chunky, that’ll work too
3/4 cup flour
1/4 cup butter, unsalted at room temp
1/4 cup brown sugar
1/4 cup granulated sugar
1 tsp vanilla extract
I left out the milk from the original recipe because I did not want them too soft.
Just a side note, I LOVE my Wonder Cup! It is the best for measuring out sticky ingredients like peanut butter, butter, shortening and even packed brown sugar. It allows you to fill up the cup and then push it all out without having to scrape down the insides of the measuring cup. Great invention!
Mix all ingredients together. I used my Kitchen Aid mixer, but you can also use a mixing bowl and spoon to get a great arm workout.
Form your balls with a cookie scoop, roll smooth with your hands, and then refrigerate for 30 minutes. The peanut butter will firm up much harder than cake pops, but they also soften much quicker than cake pops as well.
FYI – Don’t let them sit out longer than 15 minutes prior to dipping. They will be too soft.
While the cookie dough is resting in the fridge, melt your chocolate candy wafers (Wilton, Make N Mold, etc). If you have questions about melting candy wafers, check here.
Dip 1/4 inch of a stick into melted candy wafers, insert the stick into the cookie dough ball and then dip the entire ball straight down then back up again. Do not turn or twist the pop while in the candy melts. It’ll fall off the stick and that is no fun.
Add the stick with a bit of melted chocolate.
Dip the entire pop into the candy melts.
Dip straight down then pull straight up, no twisting or rolling.
Let excess candy drip off before turning upright.
Allow the excess candy to drip off the pop. Give the stick a few taps with your finger. This taps off the excess and smooths out the candy on the pop. Stand the pop upright in some Styrofoam or cup and let dry.
If you are decorating them, add peanuts or sprinkles while the pop is still wet.
Topped with Peanut Butter flavored Candy Melts
Topped with Peanuts
These were so yummy!
I think they lasted about 3.5 seconds once Mr. Quart discovered them!
these were good, definitely for a serious peanut butter lover :)
Wednesday 18th of April 2012
Oh gosh... I need one right now...
Karyn - Pint Sized Baker
Tuesday 11th of October 2011
Jennifer - thank you so much for pointing out the error. Yes! 3/4 a cup is correct for the flour. It'll be a thick cookie dough consistency; not at all soupy. Good luck with the expo!
Jennifer Lintzeris ~ Pop Perfection
Tuesday 11th of October 2011
Karyn--these are AMAZING! I <3 all things PB & am adding them to my pop repertoire tonight for an expo show I'm doing Friday! Can't wait! That dough is so good, I worry it won't make it to Friday!!! ;)However-ran into ONE problem!! You're recipe above says 1/4 C Flour--it's 3/4 (based on the original link's recipe)!! Makes a *little* difference! Lol! I could NOT figure out why mine were so soupy!! Just wanted to let you know about the typo! Thanks for sharing--as always!!