Christmas cookies on a stick? Yes, please! This quick and easy recipe for Chocolate Peanut Butter Holiday Cookie Pops was created for Pillsbury, but all opinions are my own.
The kids have been excitedly preparing for their special holiday concert. Every night, Will has closed the door to his room and practiced the songs he’d be singing with his class. It was so sweet — especially when he worried this morning that he didn’t practice enough (don’t worry — he did). But here’s the thing: at their new school, the concert is done during school hours — and is just for them. Parents aren’t invited.
That made me a little sad. Although I wasn’t a fan of his old school’s epically long Christmas concert, I do love hearing the little voices and seeing them really get into it. But at least I got to hear the practice sessions, right?
Meanwhile, we’re getting ready for the holiday around here. Inside our house, the tree is up and decorated, the nativity set out and the stockings are hung. But outside is still a work in progress … we’ll get there.
And then there’s the baking. ‘Tis the season for cookie baking and treat making. What’s on the top of your holiday goodies-to-make list this year? I’ve been whipping up Chocolate Peppermint Bark Cookies, Toffee Crunch Cookies and some other Christmas cookies … and soon, I will be making scones and biscotti too. I love making lots of treats and sharing them.
Another Christmas treat I will be making this holiday season are these cookie pops. They look impressive but they are super easy and the kids love them. Heck, so do I!
You start by rolling out the cookie dough. I use Pillsbury refrigerated cookie dough because it’s so easy and works perfectly for these cookies. Then you cut them with cookie cutters and gently press the stick into the cookie. Cover it with a little extra dough and then flip them onto a parchment-lined baking sheet and bake them up.
Then comes the fun part: decorating! Pipe on some melted chocolate and have fun with sprinkles.
Chocolate Peanut Butter Holiday Cookie Pops
- 1 roll Pillsbury Peanut Butter Cookie Dough
- 4 oz. 60 percent cacao bittersweet chocolate
- Holiday sprinkles
- 15 cookie pop sticks
- Preheat the oven to 350 degrees. Line three rimmed baking sheets with parchment paper.
- On a well-floured cutting board, roll out the cookie dough to 1/4-inch thickness. Use large holiday cookie cutters to cut out 5 cookies. Gently push a cookie pop stick into each one. Cover the stick with a bit of extra dough. Flip over and place on the baking sheet (be sure to alternate sides so three cookies are on one side and two on the other).
- Bake 12-14 minutes until cooked through. Gently move the entire parchment sheet to a cooling rack. Recover the baking sheet with parchment and repeat until all 15 cookies have been made.
- Let the cookies cool completely.
- Once the cookies are cooled, break apart the chocolate into small pieces into a microwave safe bowl. Microwave on high for 30 second intervals, stirring after each one, until well melted. Spread chocolate on cookies or pour chocolate into a pastry bag and pipe it on the cookies. Decorate with holiday sprinkles as desired.
- Let chocolate harden before serving.
Disclosure: I was compensated by Pillsbury for creating this Christmas cookie recipe. All opinions are, as always, my own.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. Her latest cookbook is The Super Easy 5-Ingredient Cookbook, published by Rockridge Press, which focuses on quick, easy, from-scratch cooking for busy people. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.