These delightful popsicle cookies combine the flavors of creamy peanut butter, rich maple syrup, and decadent cheesecake in a frozen treat that's perfect for summer.
Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1/4 cup creamy peanut butter. 2 tablespoons pure maple syrup. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1/3 cup mini chocolate chips.
Instructions: Warm the oven up to 350F 175C and put parchment paper on a baking sheet. Melt the butter and mix it with the sugar and peanut butter in a bowl until the mixture is smooth and creamy. Along with the salt, add the maple syrup. Combine well by mixing. Add the all-purpose flour slowly and mix it in until a dough forms. It's okay to add the little chocolate chips. Place cookie dough spoonfuls on the baking sheet that has been prepared, leaving some space between each cookie. Using the back of a fork, press down on the cookies a little. After the oven is hot, bake for 10 to 12 minutes, or until the edges are golden brown. After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down. When the cookies are cool enough to touch, break them up into little pieces. Follow the directions that came with your popsicle mold to make the Maple Peanut Butter Cheesecake mixture. Moving back and forth between the crumbled cookies and the cheesecake mixture in the popsicle molds, make layers. Put the sticks into the molds and freeze them for at least 4 hours, or until they are firm. Before serving, run warm water slowly over the molds to help the popsicles come out. Have fun with your tasty Maple Peanut Butter Cheesecake Popsicle Cookies!
Prep Time: 20 minutes
Cook Time: 10 minutes
suisse bank
