Peanut Butter Spritz Fingers Recipe

Peanut Butter Spritz Fingers Recipe
Peanut Butter Spritz Fingers Recipe photo by Taste of Home
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Peanut Butter Spritz Fingers Recipe

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My family loves these cookies because they satisfy the need for chocolate and for something crunchy, sweet and nutty, all in just one bite! —Irma Lowery, Reedsburg, Wisconsin
MAKES:
53 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling
MAKES:
53 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 10 min./batch + cooling

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon 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

Directions

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 each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set. Yield: about 4-1/2 dozen.
Originally published as Peanut Butter Spritz Fingers in Taste of Home December/January 2006, p18

Nutritional Facts

1 each: 85 calories, 5g fat (2g saturated fat), 9mg cholesterol, 65mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 2g protein.

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup packed brown sugar
  • 1 large egg
  • 1 teaspoon 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
  1. 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.
  2. 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).
  3. Bake at 350° for 7-9 minutes or until golden brown. Remove to wire racks to cool.
  4. In a microwave, melt candy bars; stir until smooth. Dip one end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set. Yield: about 4-1/2 dozen.
Originally published as Peanut Butter Spritz Fingers in Taste of Home December/January 2006, p18

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