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 margarine
  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • CHOCOLATE TOPPING:
  • 1-1/2 cups semi-sweet chocolate chips
  • 1 tablespoons shortening
  • Chopped peanuts

Directions

Cream together margarine, peanut butter and sugars. Beat in eggs until fluffy. Stir together flour, soda and salt; add to creamed mixture; blend well. Chill 15 minutes. Use a cookie press with zig-zag end plate to make strips. Bake at 350° on ungreased sheet for 8-10 minutes. (Watch carefully-cookies brown quickly.) For topping, melt chocolate with shortening and blend. Using a cake-decorating bag or heavy plastic bag with corner tip removed, run a strip of chocolate down center of each cookie. Yield: 16 dozen 2-inch cookies.
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.

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  • 1 cup margarine
  • 1 cup peanut butter
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • CHOCOLATE TOPPING:
  • 1-1/2 cups semi-sweet chocolate chips
  • 1 tablespoons shortening
  • Chopped peanuts
  1. Cream together margarine, peanut butter and sugars. Beat in eggs until fluffy. Stir together flour, soda and salt; add to creamed mixture; blend well. Chill 15 minutes. Use a cookie press with zig-zag end plate to make strips. Bake at 350° on ungreased sheet for 8-10 minutes. (Watch carefully-cookies brown quickly.) For topping, melt chocolate with shortening and blend. Using a cake-decorating bag or heavy plastic bag with corner tip removed, run a strip of chocolate down center of each cookie. Yield: 16 dozen 2-inch cookies.
Originally published as Chocolate Topped Peanut Butter Spritz in Country February/March 1990, p53

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Reviews forChocolate Topped Peanut Butter Spritz

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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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