Melt coconut oil and white chocolate chips in a microwave safe bowl.
Add half of your mixture to the bottom of the muffin tin and place in freezer to firm up. Save the other half for step 6.
Mix the peanut butter and honey together.
Take the muffin tins out of the freezer and spread the peanut butter and honey mixture in the middle.
Sprinkle your popcorn on top of the peanut butter and honey mixutre. We suggest using a kettle cooked popcorn. This will have the sweet and salty combo crunch along with the nutty peanut butter.
Use the left over white chocolate to pour on top of the popcorn.
Garnish with more popcorn if you want. Then add to the freezer to firm up. Take out once completely chilled and enjoy!
Thank you to @lizdolcevita and @wholesomelysophia for the recipe!
In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.
Using a hand mixer or a stand mixer fitted with a paddle attachment, whip the butter for 1 minute on high speed until creamy.
On medium-high speed, mix in ¼ cup of granulated sugar and ½ cup of brown sugar until completely combined and smooth, about 2 minutes.
Add the egg and continue to mix until combined, about 1 minute.
Add the Teddie peanut butter and vanilla extract and continue to mix on medium to high, until combined.
Grab the bowl with the flour, baking soda, and salt mixture, and add to the wet ingredients.
Beat on low until combined.
Chill the dough in the refrigerator, for at least 30 minutes. *If chilling for longer than a few hours, set dough on the counter for at least 30 minutes before rolling.
Preheat the oven to 350°F.
Line two large baking sheets with parchment paper and set them aside.
Using a cookie scoop, roll the cookie dough into 1 tablespoon balls.
Roll each ball in the ½ cup of sugar, and arrange on the baking sheet about 2 inches apart.
Bake for 8-10 minutes, or until the tops begin to slightly crack. Remove cookies from the oven and allow them to cool for 10 minutes.
Once the cookies have cooled (they should be warm but no longer hot), press a chocolate kiss candy into each cookie.
Place the baking sheets in the fridge or freezer for 10+ minutes so the chocolate does not melt. Enjoy!
Hi, I’m Ashley – a registered dietitian and hobby homesteader with a passion for cooking from scratch. I love creating simple, easy, and delicious comfort food recipes using whole foods and seasonal ingredients.
I made these easy 5 ingredient no bake peanut butter fudge works of art that I would love to share with you. These are perfect for the holiday’s and don’t take long to make! Thank you for checking out my recipe! – Ashley
In a large bowl, beat ½ cup granulated sugar, the brown sugar, Teddie Smooth Peanut Butter, butter and egg with electric mixer on medium speed, or mix with a spoon, until well blended.
Stir in flour, baking soda and baking powder until dough forms.
Shape dough into 1-inch balls; roll in additional granulated sugar.
On ungreased cookie sheets, place about 2 inches apart.
Bake 8 to 10 minutes or until edges are light golden brown. Immediately press 1 milk chocolate candy in center of each cookie.
