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.
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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
Mar 20, 2007
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