These cookie pops perfectly encompass all my favorite fall flavors: cinnamon, apple, caramel, and cookies, into an adorable, edible pop!
Ingredients
½ cup butter, softened
¾ cup white sugar
1 Tbsp milk
1 tsp vanilla extract
1 & ½ cups Apple Jacks cereal, finely crushed
1 & ¼ cups all-purpose flour
1 tsp cinnamon
Pinch salt
1 pkg caramel bits
1 can sundae peanuts
Instructions
In the bowl of a stand mixer, cream together the butter and white sugar until fluffy and light. Gradually add in the milk and vanilla, beating to combine.
In a separate medium bowl, whisk together the crushed cereal, flour, cinnamon and salt; gradually add this mixture into the butter mixture, about a cup at a time, until fully incorporated.
Roll the cookie dough into Tablespoon-sized balls using a cookie dough scoop to portion. Place the dough balls onto a foil-lined baking sheet. Freeze the cookie dough until completely firm, about an hour.
While the cookie dough freezes, melt the caramel according to package directions until smooth and on the thinner side (you can thin it out gradually by adding a little milk at a time).
Gently stick a toothpick into a still-frozen cookie dough ball. Dip the bottom half of the ball into the caramel, allowing excess to drip off. Roll the caramel-coated bottom in chopped sundae peanuts. Place back on the sheet to set and repeat with remaining pops.
Serve immediately, or store leftovers in the fridge for several days.
Recipe by The Domestic Rebel at https://thedomesticrebel.com/?p=5637