Chocolate Dipped Nutter Butter Marshmallow Pops

Nutter Butter cookies, marshmallows, chocolate, sprinkles and chopped peanuts … some of my hubby’s (The Peanut Butter Addict) favorite foods.  I think his eyes were twinkling when he saw these treats.

What should they be called?  I couldn’t come up with a name … just a description.  Oh, I did decide they are pops because the Nutter Butter cookie is the stick … an edible stick … or should it be called a handle?

The whole creation came about because I have come across so many recipes for cookies and brownies stuffed with Nutter Butters or Oreos.  I decided to stuff Nutter Butters in marshmallows … easier said than done.  I broke several Nutter Butters trying to stuff marshmallows … and finally decided a different approach was necessary.  I know that this is not a great culinary creation … just a fun little no-bake treat!

This is what you will need … about 1 pound of chocolate or candy melts, one    10 oz. bag of large marshmallows, 1 package of Nutter Butter cookies, chopped peanuts and sprinkles …

Set up an assembly line … cover a baking sheet with waxed paper or parchment, cut the marshmallows in half (scissors work well), melt the chocolate … put some melted chocolate on the cut side of the marshmallow … the chocolate will act like glue …

Attach one half of the marshmallow to the Nutter Butter and then attach the other half to the other side of the cookie …

Let the chocolate harden up …

Dip the marshmallow in melted chocolate … covering the entire marshmallow … tap off the excess chocolate …

Dip in sprinkles, chopped nuts or ? … and set on waxed paper … pop them in the fridge or freezer for a few minutes to harden the chocolate …

  

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Favorite Peanut Butter Cookies

It is no secret that peanut butter is a favorite in my home … after all, I married The Peanut Butter Addict …  he is also a cookie monster, but not blue and furry … and we have three cookie monster sons.  I have baked a lot of cookies over the years … and I mean a lot!  This recipe is one that I grew up with … my mom used it when I was a little girl (about 100 years ago).  These cookies are one of my family’s favorites.  They are just plain old-fashioned peanut butter cookies … nothing fancy.  I have tried other recipes … and always come back to this one.  Last month I shared a different peanut butter cookie recipe with you … it too is good … but this is the family favorite.

Let me show you how “well used” this recipe has been over the years.  When I got married and moved out, my sister wrote this copy for me … it has obviously had a hard life … the measuring spoons and cups are from the 1970′s also …

   Considering that this started as one piece of paper …        I think it’s time to make a new copy!

This can be done by hand … back in 1973 I did not own a stand mixer … just a large bowl and a wooden spoon.   Using a large bowl, add shortening, white sugar and brown sugar … cream until very soft …

  

Add eggs and vanilla … beat until well blended …

  

In a separate bowl, whisk together flour, baking soda and salt …

If your bowl cannot accommodate all of the flour (without causing a flour explosion) … add 1/2 of the flour mixture to the wet mixture … mix … then add the remaining flour mixture … mix well …

  

Roll dough into balls … about the size of a walnut … place on a parchment lined or greased baking sheet … use a fork to flatten cookie slightly in a criss-cross pattern … dipping the fork in water helps prevent sticking …

Bake … cool … consume …

  

Peanut Butter Cookies

1 cup sugar

1 cup brown sugar

1 cup shortening (Crisco)

2 eggs

1 teaspoon vanilla

1 cup peanut butter

3 cups flour (I use unbleached)

2 teaspoons baking soda

1/4 teaspoon salt

Cream shortening and sugars until very soft.  Add vanilla and eggs, beat well.  Add peanut butter and mix well.  In a medium bowl whisk or sift together flour, baking soda and salt.  Add dry ingredients to wet mixture and mix until well blended.  Roll dough into balls about the size of a walnut and place on a parchment lined or greased baking sheet.  Using a fork dipped in water, slightly flatten dough ball in a criss-cross pattern.  Bake at 350º for 11-13 minutes.  Let cookies set on baking sheet for a few minutes for a few minutes before removing to a cooling rack.  Makes about 4 dozen.

Peanut Butter Cookies – Simple and Flourless

These cookies are so simple you may not believe it.  First of all, I am not a recipe creator, but I do make changes to recipes.  The original recipe was given to me many years ago and is so simple that I didn’t even have it written down.  I will give you my recipe and the original.

I have a friend who is trying to avoid gluten.  I volunteered to bring a dessert, then thought “Oh no”.  I know she loves peanut butter … never gets it at home because her family is crazy … how can you live without peanut butter?  I was so relieved that I thought of this cookie … sooo simple, peanut butter and no flour!  My friends were so surprised when I told them that this cookie has no flour.  I know it’s hard to believe … a peanut butter cookie with no flour!

Here is how you do it … put of the all ingredients (peanut butter, sugars, egg and vanilla) in one bowl … and beat until well blended (by hand or mixer) …

 

Scoop dough (about the size of a walnut) onto parchment lined baking sheet … you can roll them into balls if you want to, but it is not necessary …

Using a fork dipped in cold water (or sugar) flatten the dough with a criss-cross pattern …

Bake for 10-12 minutes at 375°.  Can you believe how simple?  Here is a picture of baked cookies to show the difference between rolling the dough in a ball and not rolling it … the ones on the bottom have rolled …

Simple Peanut Butter Cookies

1 cup peanut butter

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1 teaspoon vanilla

Preheat oven to 375° and line baking sheets with parchment paper.  Put all ingredients in a medium mixing bowl.  Beat until well blended.  Scoop dough (about the size of a walnut) and roll into a ball (if desired) and place on prepared baking sheet.  Flatten each cookie using a fork dipped in cold water (or sugar) making a criss-cross pattern.  Bake at 375° for 10-12 minutes.  Let cool on baking sheet for a few minutes before removing to a cooling rack.  Makes about 18 (2 1/2″) cookies.

P. S.  I used Skippy creamy peanut butter when I gave the cookies to friends.  I tried natural peanut butter (no salt, no sugar, etc.) and it resulted in a different taste.

Original recipe calls for … 1 cup peanut butter, 1 cup granulated sugar and 1 egg.

Cake Pops? … No, April Fools! … COOKIE POPS – Peanut Butter & Chocolate!!!

Cake pops are a wonderful thing, but have you ever tried cookie pops?  These cookie pops are so simple … no baking required!  Yesterday I wanted to make something that didn’t requiring turning the oven on … it was over 90° here in southern California.  I decided to make cookie pops.  I had made similar ones in the past using cream cheese, but did not feel comfortable about leaving them out of the fridge … did I mention that it was over 90°? 

These cookie pops are made from cookies, therefore they are not as moist as a cake pop.  My husband, the peanut butter addict, thought that they were wonderful. 

You will need …

  Lollipop sticks, sprinkles (optional) and chocolate for dipping!

Crush, crumble or smash the Nutter Butters … use a resealable plastic bag and rolling-pin or a food processor (I need to buy a new one) … you want crumbles not powder … pour them in a large mixing bowl …

 

Mix in the whole can of icing …

 

Prep a cookie sheet with waxed paper or parchment and melt about 1/2 cup of the chocolate.  Roll the mixture into balls (3/4″ – 1″) … the mixture will be appear dry, but does firm up while you are working with it.  Use a lollipop stick to “drill” a hole about half way into the ball … then dip the stick into the melted chocolate and insert it into the ball … lay on cookie sheet.   

  

Put the tray of cookie pops in the fridge for 1 hour or until totally chilled.  Prep a sucker stand (styrofoam) and chocolate for dipping … remove about 10 – 12 pops from fridge … start dipping making sure that you cover the entire ball all the way to the stick … tap off excess chocolate … add sprinkles (optional) and place in stand to dry!

 

 

NUTTER BUTTER COOKIE POPS

1 package of Nutter Butter cookies

1 16 oz. can vanilla frosting

1 pound of chocolate

Lollipop sticks

Sprinkles (optional)

Crumble cookies in resealable plastic bag (gallon size) and rolling-pin or use a food processor.  Pour cookie crumbled cookies into a large mixing bowl.   Add frosting and mix well.   Prep cookie sheet with waxed paper or parchment and melt 1/2 cup of chocolate.  Roll the cookie mixture into balls (3/4″ – 1″).  Use a lollipop stick to “drill” a hole about half way into the ball, then dip the stick into melted chocolate and insert into the hole.  Lay pop on cookie sheet and repeat until all mixture is used.  Place tray of pops in the refrigerator for 1 hour or until chilled.  Melt remainder of chocolate.  Remove 10 – 12 pops from the fridge and dip into melted chocolate, making sure that the entire pop is covered in chocolate.  Tap off excess chocolate, add sprinkles if desired and place pop in a lollipop stand or styrofoam to dry.     Makes 35 – 40 pops