What could me more fun than a peanut butter cookie on a stick? How about a peanut butter cookie with a snicker’s bar inside on a stick? When I first opened my retail shop, there was a construction crew in the area and we absolutely couldn’t make these fast enough. As soon as the bakery sent over a case, we had to order another. From a children’s party, to a shower, to tailgating, these fun treats fit in anywhere with children and adults alike.
The rounded sticks for the snickers can be found at craft or hobby stores. Popsickle sticks work also, but it is harder to seal the dough around the stick. These cookies couldn’t be easier. Fun size snickers, peanut butter cookie dough, a few sticks and your have it.
To measure the flour, stir the flour in the container, then spoon it lightly into a dry measure until it is overflowing. Sweep off the excess with a spatula or the backside of a knife. Do not tap the measure down to level it as this will give you more flour than the recipe calls for. Brown sugar is nothing more than white sugar coated with molasses. The more molasses, the darker the sugar. Because of this, it is fluffier and has to be packed into the measuring cup to obtain the proper weight or measure. It doesn’t make any difference if you use light, medium or dark. We used medium. Room temperature butter is about 72 degrees. Don’t let the butter get mushy soft or runny.
As a professional baker for 23 years, I am going to include weights where feasible as this is the most accurate and desired method of measuring for baking.
Equipment: Measuring cups and spoons, bowls, mixer, rubber spatula, #16 scoop, baking sheets, parchment paper, 10 wooden sticks.
1 1/2 cup all purpose flour (210 grams or 7 1/3 ounces)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
13 fun size snicker bars
13 wooden sticks
1 stick butter, softened to room temperature (114 grams or 4 grams)
1/2 cup sugar (100 grams or 3 1/2 ounces)
1/2 cup brown sugar (100 grams or 3 1/2 ounces)
1/2 cup creamy peanut butter (125 grams or 4 1/3 ounces)
1 teaspoon vanilla
Preheat the oven to 350 degrees. Line 2 to 3 cookie sheets with parchment paper. Set aside.
Mix the flour, baking powder, baking soda and salt in a bowl. Set aside.
Put them in the freezer to harden while preparing the cookie dough.
Scoop 10 balls of dough with the #16 disher.Alternately, use a scant 1/3 cup for each ball. Flatten the balls between your hands. Center a snicker on a stick on the dough. Pulling the dough in on both sides, completely wrap the snicker in the peanut butter cookie. Seal the edges and top. Make sure the bottom is well sealed to the stick. Roll between your hands so it looks like a corn dog. Place, seam side down on a cookie sheet.Continue until they are all wrapped. Work as quickly as you can so the candy stays frozen when it goes into the oven. Place well apart at they will spread.
Bake for 14 to 16 minutes until golden brown. Cool completely.
Yield: 13 cookie pops.
Note: These freeze well after baked. Thaw at room temperature.