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Halloween Peanut Butter Cookie Pops

A miniature candy bar is hidden inside these fun pops. Colored frosting and candy faces make these addicting cookie pops the perfect Halloween treat. —Martha Hoover, Coatesville, Pennsylvania
  • Total Time
    Prep: 20 min. Bake: 15 min./batch + cooling
  • Makes
    1 dozen


  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup packed brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 12 lollipop sticks
  • 12 fun-size Snickers or Milky Way candy bars
  • Prepared vanilla frosting
  • Food coloring
  • Black decorating gel
  • Optional decorations: Reese's mini peanut butter cups, M&M's minis, mini Chiclets gum, candy corn and candy eyeballs


  • Preheat oven to 375°. In a small bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking powder, baking soda and salt; gradually beat into creamed mixture.
  • Insert a lollipop stick into the small end of each candy bar. Divide dough into 12 pieces; wrap one piece around each candy bar. Place 4 in. apart on ungreased baking sheets.
  • Bake 14-16 minutes or until golden brown. Cool on pans 10 minutes; remove to wire racks to cool completely. Tint frosting; frost cookies. Decorate with gel and optional decorations as desired.

Test Kitchen Tips
  • Substitute any reliable drop cookie recipe for the peanut butter one. Chocolate chip or soft sugar cookie dough works nicely; just chill 45 to 60 minutes so it's easier to work with.
  • Freeze candy bars for 30-45 minutes after inserting lollipop sticks. This helps prevent them from oozing out of cookies.
  • Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.


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