Peanut Butter Pretzel Pops are a delightful combination of sweet and salty, creating a fun treat that is perfect for any occasion. With just a few ingredients, the pops are an easy way to satisfy your cravings for both peanut butter and pretzels.
When it comes to the cookie dough, choose either the refrigerated peanut butter or chocolate chip variety, depending on your mood. For the peanuts, feel free to substitute with your favorite blend, such as mixed nuts or even crushed pretzels for an extra crunch. If allergies are a concern, consider using sunflower seed butter or a nut-free dough alternative. Sourcing quality ingredients will enhance the flavor, so picking fresh peanuts is key.
Bread & Rolls
Peanut Butter Pretzel Pops Recipe
Ingredients
- 18 ounces roll refrigerated peanut butter cookie dough or 18 ounces refrigerated chocolate chip cookie dough
- 1 cup finely chopped dry roasted peanuts or 1 cup honey-roasted peanuts
- 10 -12 pretzel rods, halved crosswise
Instructions
- Preheat your oven to 375 degrees F and prepare your cookie sheets by lightly greasing them. Set the aside for now.
- Roll 18 ounces of the refrigerated cookie dough into twenty 1 1/4 inch balls. Feel free to use either peanut butter or chocolate chip cookie dough based on your preference.
- In a small dish, place 1 cup of finely chopped dry roasted peanuts or honey-roasted peanuts. The is where the magic begins, so don’t skip it.
- Roll the dough balls in the peanuts, pressing gently to coat them evenly. If they lose their shape, just reshape them – a little dough architecture never hurts.
- Now, take the cut end of each halved pretzel rod and insert it into each dough ball, pressing it in carefully without pushing it all the way through. Let’s keep those pretzel rods standing tall.
- Arrange the dough balls on the prepared cookie sheets, making sure to space them about 3 inches apart to give them room to spread during baking.
- Bake in the preheated oven for 8 to 10 minutes, or until the tops are lightly browned. Your kitchen will start to smell amazing around the point.
- Once baked, let the pops cool on the cookie sheets for about 1 minute, then transfer them to a wire rack to cool completely. Patience is key; let them chill before diving in.