Peanut Butter Spritz Fingers

Contributed By: Parker


1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg, room temperature
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, 5-7 minutes. Beat in egg and vanilla. In another bowl, combine the flour, baking soda, baking powder and salt; gradually add to creamed mixture and mix well. Cover dough and refrigerate for 30 minutes or until easy to handle.
2. Using a cookie press fitted with a star disk, press dough into long strips, 2 in. apart, onto ungreased baking sheets. Cut each strip into 2-in. pieces (do not separate pieces).
3. Bake at 350° for 7 to 9 minutes or until golden brown. Remove to wire racks to cool.
4. In a microwave, melt candy bars; stir until smooth. Dip 1 end of each cookie into chocolate; allow excess to drip off. Coat with peanuts. Place on waxed paper; let stand until set.

Helpful Hints:

TOTAL TIME: Prep: 25 min. + chilling Bake: 10 min./batch + standing
YIELD: about 4-1/2 dozen.
Nutrition Facts
1 cookie: 85 calories, 5g fat (2g saturated fat), 9mg cholesterol, 65mg sodium, 9g carbohydrate (5g sugars, 0 fiber), 2g protein.

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