Peanut Butter Cookie Pops
Yield
2 dozenPrep
25 minCook
30 minReady
1 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
butter
or margarine |
|
| ½ | cup |
peanut butter
|
|
| ½ | cup |
sugar
|
|
| ½ | cup |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 ½ | cups |
all-purpose flour
|
|
| ¾ | teaspoon |
baking soda
|
|
| ¼ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
butter
or margarine |
|
| 118 | ml |
peanut butter
|
|
| 118 | ml |
sugar
|
|
| 118 | ml |
brown sugar
|
*
|
| 1 | each |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 355 | ml |
all-purpose flour
|
|
| 3.8 | ml |
baking soda
|
|
| 1.3 | ml |
salt
|
|
Directions
Preheat oven to 375℉ (190℃).
Thoroughly cream butter, peanut butter, sugar, egg, and vanilla.
Toss together dry ingredients; blend into creamed mixture.
Shape dough into ball.
Roll dough approximately ⅛ inch thick. Dip cutters into flour before each use.
Bake 10 to 12 minutes. Cool. Dip in chocolate or or make peanut butter chocolate sandwiches.
