Chocolate Peanut Butter Cookie Pops

Posted by Simone on August 29th, 2011 at 10:00am

Homemade cookies were one of the first things I learned to bake with my mom. My absolute favorite are peanut butter cookies. In fact, I like mine slightly burnt. I make several different peanut butter cookie recipes depending on if I am in the mood for chewy, soft, or crispy. Recently I added a new recipe to my repertoire to accommodate my lacto vegetarian boyfriend. Lacto vegetarians are simply vegetarians who also abstain from eating eggs. The lack of eggs can make baking a little difficult at times but it turns many of my favorite recipes into low calorie or healthier versions.

These cookies are the perfect amount of peanut flavor with just a hint of chocolate. Turning them into cookie pops was just my way of making them irresistible. If there is one thing I know, it’s that food on a stick is a hit with people of all ages. These would also be great as a gift too, maybe group some together as a homemade cookie bouquet or arrange them in a little planter as I did for a unique presentation.

This quick and easy recipe is a vegan version but my original recipe is listed below for those who include eggs in their diet.

Vegan Chocolate Peanut Butter Cookie Pops

Prep Time: 45 minutes
Baking Time: 10-12 minutes
Difficulty: Easy
Makes: 3 Dozen Cookie Pops

Ingredients:

* 1 1/4 cup(s) of flour
* 1/2 cup(s) of white sugar
* 1/2 cup(s) of light brown sugar
* 1/2 cup(s) of Vegan Buttery Sticks, softened
* 1/2 cup(s) of Natural Peanut Butter Creamy
* 1 1/2 tsp. of egg replacer powder
* 2 tbsp. of Soy Milk, unsweetened
* 1/2 tsp. of baking soda
* 1/2 tsp. of baking powder
* 1/2 tsp. of salt
* 1 tsp. of vanilla
* 1/2 cup(s) of vegan semi sweet chocolate chips
* 36 lollipop sticks

Instructions:

1. Whisk together egg replacer powder and Soy Milk, unsweetened.
2. Add softened Vegan Buttery Sticks and Natural Peanut Butter Creamy to the egg mixture and beat just until light and fluffy, don’t over mix.
3. Add sugars and vanilla to the mixture and beat until combined.
4. In a separate bowl, mix together flour, baking soda, baking powder, and salt. Whisk together to combine.
5. Slowly add the dry mixture with the wet until combined.
6. Chill dough for at least 30 minutes.
7. Roll dough into 1 1/4 inch balls and insert a lollipop stick into one end. Place on cookie sheet.

8. With the flat end of a bowl or glass, gently press out the balls into one inch discs. Cookies will slightly expand while cooking.

9. Place cookie sheet into pre-heated 350 degree oven for 10-12 minutes, do not overbake. Cookies are done when they are golden brown.
10. Allow cookies to rest on cookie sheet for five minutes and then transfer to wire rack for at least 15-20 minutes to cool.

11. Melt semi sweet chocolate chips in a microwave safe bowl for 30 seconds at a time, stirring at each interval, until completely melted. About 1 minute.
12. Add melted chocolate to a sandwich baggie and snip one end to create a decorating bag for your chocolate.
13. Zig zag back and forth with the chocolate and allow them to dry at least 15 minutes. Be sure to start and end off the cookie.

14. Enjoy!

Yummy!
If you like Peanut Butter Cups, you would love these cookies. They are the perfect combination of salty and sweet.
And here is the non-vegan recipe:

Chocolatey Peanut Butter Cookie Pops
* 1 1/4 cup(s) of flour
* 1/2 cup(s) of white sugar
* 1/2 cup(s) of light brown sugar
* 1/2 cup(s) butter, one stick
* 1/2 cup(s) Peanut Butter Creamy
* 1 egg
* 1/2 tsp. of baking soda
* 1/2 tsp. of baking powder
* 1/2 tsp. of salt
* 1 tsp. of vanilla
* 1/2 cup(s) semi sweet chocolate chips
* 36 lollipop sticks

Follow the same baking instructions above.

So, what kinds of cookies do you like to bake or eat? Do you ever make any special recipes for people on special diets or with food allergies?

Tags: baking, cookie recipes, dessert, recipes, vegan, vegetarian recipes

Under Healthy Recipes Tags: baking, cookie recipes, dessert, recipes, vegan, vegetarian recipes