| Servings | Prep Time | Cook Time | Passive Time |
| 32-48balls | 10minutes | 5minutes | 3Hours |
| Servings | Prep Time |
| 32-48balls | 10minutes |
| Cook Time | Passive Time |
| 5minutes | 3Hours |
Ingredients
- cookie pops
- 1 1/2 Cup sugar
- 3 Tbsp unsweetened cocoa powder
- 1/2 Cup Prairie Farms whole milk
- 1/2 Cup Prairie Farms unsalted butter
- 1/2 Cup peanut butter
- 2 Cups oatmeal
- 1 tsp vanilla
- Topping
- chocolate fudge shell topping
- Rainbow Sprinkles
Servings: balls
Units:
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Ingredients
Servings: balls
Units:
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Instructions
- Mix sugar and cocoa together. Stir in milk. Put mixture in a pot. Add butter and heat to a full boil. Stir continuously and cook for about two minutes. Turn off heat and mix in peanut butter, oatmeal and vanilla.
- Take spoonfuls of cookie dough and drop formed cookie balls onto waxed paper. Place wooden pop sticks into each ball. Dip cookie pops in a bowl of chocolate fudge shell topping and add rainbow sprinkles. Chill in fridge for approx. 3 hours.
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There is no Nutrition Label for this recipe yet. |
Recipe Notes
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