Easy Dip Tagalong Cookie Pops

For the Shortbread Cookie:

• 1 cup all purpose flour
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 1 large egg yolk

For the Peanut Butter Filling:

• 1/4 c. creamy peanut butter, slightly melted
• 4-5 tbsp. powdered sugar
• splash of vanilla
• 1-2 tbsp. milk

You will also need:

• 1 package of chocolate melting candy, melted.
• Add 1/4 c. shortening to the candy if thinning is desired.

For the Shortbread Cookie:

1. Combine all ingredients in a stand mixer, using a paddle attachment.
2. Dough will be crumbly at first, but it will come together.
3. Scoop out 1 tbsp. and quickly roll into a ball.
4. Insert stick into dough. Place on parchment lined baking sheet and flatten with the greased bottom of a glass.
5. Bake at 350 for 20-25 minutes until firm in the center.
6. Let cool completely (I stuck mine in the freezer to speed it up).

For the Peanut Butter Filling:

1. Microwave peanut butter for about 10 seconds until slightly melted.
2. Add 4 tbsp. powdered sugar, vanilla, and 1 tbsp. of milk to the bowl.
3. Using a hand mixer, mix until smooth. Add more powdered sugar or milk to your liking.

Assembly:

1. Dip the front of each cookie in the peanut butter filling. I found it worked best to just “scrape” the front of the cookie across the filling and up the side of the bowl.
2. Set on wax paper and put in the freezer for about 30 minutes.
3. Dip the cookie pop in melting candy chocolate, tap excess off on the side of the bowl.
4. Lay on wax paper to cool and harden.