Pumpkin Lollipop Cookies

    Published: 06-16-2009
    Views: 11,840
    Hershey Kitchen’s director Linda Stahl demonstrates how to make a pumpkin lollipop cookie. A perfect Halloween treat on a stick!

    Linda Stahl: Today I am going to show you how to make fun and playful REESE'S peanut butter pumpkin lollipop cookies. So let's mix our dough. We are going to start by adding one half cup butter, three quarter cup sugar, a half a cup of peanut butter, one egg, and a half teaspoon of vanilla.

    We are going to mix all this together until it's well blended and this is why you want to have softened butter. It makes it very easy for your ingredients to blend together.

    Now that we have this blended, we are going to combine our dry ingredients; one half teaspoon baking soda, one quarter teaspoon salt with 1 cup all-purpose flour, mix these until they're well blended and then I am going to gradually combine this flour mixture into my butter mixture.

    You are going to take about a wallet sized piece and then roll it into a bowl and if you don't have it exactly right that's okay, this cookie is going to spread out and you don't blend them touching each other.

    Now you go back and you take your wooden stick, put it about three quarters of the way into your dough bowl and form it into oblong shape about one and half inches long.

    So now we are ready to bake our cookies at 03:50 for 11-13 minutes. Our cookies are finished baking and they've been cooling for four minutes. So now what I'm doing is placing the unwrapped pumpkin on top of the still warm cookie and what will happen is that the leftover heat will melt the chocolate just enough for the pumpkin to stick to the cookie. When cool completely then we'll decorate.

    I'm putting the finishing touches on this one and you can use royal frosting, a decorator's frosting whatever you would like to do this. So that's how you make a REESE'S peanut butter pumpkin lollipop cookie.