Chocolate Topped Peanut Butter Spritz
Total TimePrep: 25 min. + chilling Bake: 10 min./batch + cooling
- 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
- 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.
Nutrition Facts2 each: 74 calories, 4g fat (2g saturated fat), 10mg cholesterol, 60mg sodium, 8g carbohydrate (6g sugars, 0 fiber), 1g protein.
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
Dec 8, 2008
Do you have to buy a cookie press or is there another way these will still turn out nice?Bonnie
Dec 1, 2008
Do the Chocolate Topped Peanut Butter Spritz cookies freeze well?
Dec 9, 2007
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