Chocolate Topped Peanut Butter Spritz Recipe

3.5 4 2
Chocolate Topped Peanut Butter Spritz Recipe
Chocolate Topped Peanut Butter Spritz Recipe photo by Taste of Home
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Chocolate Topped Peanut Butter Spritz Recipe

Read Reviews
3.5 4 2
Publisher Photo
Peanut butter make these delicious cookies different from other spritz. The chocolate drizzle makes them extra special. —Dolores Deegan, Pottstown, Pennsylvania
MAKES:
96 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
96 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • CHOCOLATE TOPPING:
  • 1-1/2 cups semisweet chocolate chips
  • 1 tablespoon shortening
  • Chopped peanuts

Directions

In a large bowl, cream the butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill for 15 minutes.
Using a cookie press fitted with bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-in. pieces(there is no need to separate the pieces). Bake at 350° for 6-8 minutes. (Watch carefully-cookies brown quickly.)
For topping, melt chocolate with shortening; stir until blended. Place in a heavy plastic bag; cut a small hole in the corner. Pipe a strip of chocolate down center of each cookie and sprinkle with chopped peanuts. Yield: 16 dozen.
Originally published as Chocolate Topped Peanut Butter Spritz in Country February/March 1990, p53

Nutritional Facts

2 each: 74 calories, 4g fat (2g saturated fat), 10mg cholesterol, 60mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 1g protein.

  • 1 cup butter, softened
  • 1 cup peanut butter
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • CHOCOLATE TOPPING:
  • 1-1/2 cups semisweet chocolate chips
  • 1 tablespoon shortening
  • Chopped peanuts
  1. In a large bowl, cream the butter, peanut butter and sugars. Beat in eggs one at a time, beating well after each addition. Combine the flour, soda and salt; gradually add to creamed mixture. Chill for 15 minutes.
  2. Using a cookie press fitted with bar disk, form dough into long strips on ungreased baking sheets. Cut each strip into 2-in. pieces(there is no need to separate the pieces). Bake at 350° for 6-8 minutes. (Watch carefully-cookies brown quickly.)
  3. For topping, melt chocolate with shortening; stir until blended. Place in a heavy plastic bag; cut a small hole in the corner. Pipe a strip of chocolate down center of each cookie and sprinkle with chopped peanuts. Yield: 16 dozen.
Originally published as Chocolate Topped Peanut Butter Spritz in Country February/March 1990, p53

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1Robbie User ID: 3373611 41253
Reviewed Dec. 17, 2010

"Not sure if I messed this up but the dough was not right for a cookie press-tried chilling at different times-cookies a mess. Ended up pulling out my cookie scoop and making them that way-the cookie was delicious and resulting texture great. But, if I'm going to make a regular peanut butter cookie, I'll use my usual recipe"

MY REVIEW
Bonnied User ID: 987386 41251
Reviewed Dec. 8, 2008

"Do you have to buy a cookie press or is there another way these will still turn out nice?

Bonnie"

MY REVIEW
Colleen in MN User ID: 3372023 24742
Reviewed Dec. 1, 2008

"Do the chocolate Topped Peanut Butter Spritz cookies freeze well?"

MY REVIEW
ydahl User ID: 2153207 15080
Reviewed Dec. 9, 2007

"Great Recipe"

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