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Thursday, October 18, 2012

Candy Bar Cookies on a Stick


Who can resist a giant cookie wrapped around a candy bar? And what's even better? They're on a stick for no-mess eating (and easy sharing!).  These make great bake sale items and are very kid-friendly.



Recipes

Peanut Butter Cookie with Reese's® Peanut Butter Cup on a Stick

Makes 45-60 cookies

16 oz unsalted butter, at room temperature
16 oz sugar
12 oz brown sugar
15 oz peanut butter
3 oz roasted peanuts
4 eggs, at room temperature
4 tsp vanilla
26 oz bread flour
8 tsp baking powder
1 tsp salt

Regular sized Reese's® Peanut Butter Cups
Lollipop sticks

Cream butter, sugars and peanut butter together.  Add eggs and vanilla and beat until eggs are fully incorporated. Sift dry ingredients together; add to butter mixture and stir to combine.

Place an unwrapped Reese's Peanut Butter Cup onto the end of a lollipop stick.  Use a #24 scoop (about 1/4 cup) to scoop the dough. Slightly flatten the scoop of dough and place the candy onto it.  Form the dough around the candy, making sure the candy is completely encased in dough.  Place on a parchment paper lined baking sheet.  Continue making cookie "pops", making sure not to place them too close together on the baking sheet.

Bake at 375º for 12-14 minutes, or until edges are golden brown.  Slide parchment paper onto the counter and let the cookies cool completely before handling.

Coconut Snickerdoodles with Almond Joy® on a Stick

Makes 24-36

1/2 cup coconut oil
1/2 cup unsalted butter, at room temperature
1 1/2 cups sugar
2 eggs
1 tsp coconut extract
2 tsp Cream of Tartar
2 3/4 cups bread flour
1 tsp baking soda
1/2 tsp salt

Almond Joy® snack sized candy
Lollipop sticks

Cream together oil, butter and sugar.  Add eggs and extract.  Sift together dry ingredients and add to the butter mixture.  Stir thoroughly.

Skewer Almond Joy candy onto the end of a lollipop stick.  Use a #24 scoop or 1/4 cup measuring cup to scoop out the dough.  Wrap the scooped dough around the candy, making sure to completely encase the candy.  Place on a parchment paper lined baking sheet.  Continue making cookie "pops", making sure not to place them too close together on the baking sheet. 

Bake at 375º for 12-14 minutes, or until edges are golden brown.  Slide parchment paper onto the counter and let the cookies cool completely before handling.

Honey Oatmeal Cookie with Caramel Milky Way® on a Stick

Makes 24

8.5 oz unsalted butter
4 oz sugar
4.5 oz honey
1/2 tsp vanilla
4 oz rolled oats
1/2 tsp baking soda
10.5 oz bread flour (about 2 cups)
4 oz raisins

Milky Way Simply Caramel® candy
Lollipop sticks

Cream together butter and sugar.  Add the honey and vanilla.  Add oatmeal and stir. Sift together the flour and baking soda.  Add to the butter mixture and stir to combine.  Add raisins.

Skewer Milky Way® candy onto the end of a lollipop stick.  Use a #24 scoop or 1/4 cup measuring cup to scoop out the dough.  Wrap the scooped dough around the candy, making sure to completely encase the candy.  Place on a parchment paper lined baking sheet.  Continue making cookie "pops", making sure not to place them too close together on the baking sheet. 

Bake at 375º for 12-14 minutes, or until edges are golden brown.  Slide parchment paper onto the counter and let the cookies cool completely before handling.

Cookie Presentation Ideas:

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