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Peanut Butter Spritz Fingers

 Peanut Butter Spritz Fingers
Everyone in my family craves these fancy-looking, dipped cookies because they satisfy the need for something chocolaty, crunchy, sweet and nutty, all in just one bite!—Irma Lowery, Reedsburg, Wisconsin
53 ServingsPrep: 25 min. + chilling Bake: 10 min./batch + cooling


  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 1-1/2 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 milk chocolate candy bars (4 ounces each), chopped
  • 1 cup finely chopped unsalted peanuts


  • In a large bowl, cream the butter, peanut butter and sugars until
  • light and fluffy. Beat in egg and vanilla. Combine the flour, baking
  • soda, baking powder and salt; gradually add to creamed mixture and
  • mix well. Cover and refrigerate for 30 minutes or until easy to
  • handle.
  • Using a cookie press fitted with a star disk, press dough 2 in. apart
  • into long strips on ungreased baking sheets. Cut each strip into
  • 2-in. pieces (do not separate pieces).
  • Bake at 350° for 7-9 minutes or until golden brown. Remove to
  • wire racks to cool.
  • In a microwave, melt candy bars; stir until smooth. Dip one end of

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Peanut Butter Spritz Fingers (continued)

Directions (continued)

  • each cookie into chocolate; allow excess to drip off. Coat with
  • peanuts. Place on waxed paper; let stand until set. Yield: about 4
  • dozen.
Nutritional Facts: 1 serving (1 each) equals 85 calories, 5 g fat (2 g saturated fat), 9 mg cholesterol, 65 mg sodium, 9 g carbohydrate, trace fiber, 2 g protein.