DALGONA RECIPE RECIPES

Steps:

• Heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
• Whisk flour, baking powder and salt in a small bowl. In a large bowl, using a wooden spoon or spatula, smash and mix butter and both sugars together until smooth and creamy. Add peanut butter and stir until incorporated. Add egg and vanilla, and stir until well combined. Add flour all at once and fold gently until dry bits disappear, then fold in the peanut butter chips and peanuts, if using, until evenly dispersed.
• Using a small cookie scoop or a measuring tablespoon, drop rounds of dough on a prepared sheet, spacing 1½ inches apart. Bake until just dry on top and set along the edges, 10 to 11 minutes. Do not overbake. Scoop and drop dough onto the second sheet while the first bakes, then slide into the oven when the first comes out.
• Place the baking sheets on racks to cool completely. The cookies will keep in an airtight container at room temperature for up to 1 week or in the freezer for up to 2 months.

Steps:

• Line a sheet tray with a silicone baking mat and lay down 1 ice pop stick in the center. Set aside.
• Set a 4-ounce ladle over low heat about 2 inches above the flame and add the sugar. Stir with the chopsticks, swirling constantly until the sugar dissolves and turns pale light yellow (it should be fragrant like caramel and resemble diluted honey), about 2 minutes.  
• Stir in the baking soda and whisk vigorously for 5 seconds, still working 2 inches above the flame, and remove from the heat. Continue whisking until the baking soda is completely dissolved and the sugar doubles in volume, becomes frothy and turns light caramel color, about 10 seconds.  
• Pour the sugar immediately onto the tip of the ice pop stick on the silicone mat, scraping down with a rubber spatula. Keep a nice round shape as you pour as this will ensure the candy is pressed in an even circle. Quickly and lightly press down with hotteok press until the candy is about 3 1/2 inches in diameter, 3 to 5 seconds. As the candy begins to harden, gently lift the hotteok press and immediately stamp with a cookie cutter, making sure not to press all the way through, 5 to 10 seconds. Remove the cookie cutter and let the ppopgi cool until hardened, 2 to 3 minutes. If making more ppopgi, rinse the tools in hot water and dry completely before making the next batch.