Ingredients for Peanut Butter Spritz Fingers
- 1 cup (2 sticks) unsalted butter, softened
- Creamy Peanut Butter
- Sugar
- Brown Sugar
- 1 large egg
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- Milk Chocolate Candy Bars
- Unsalted Peanuts
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How to Make Peanut Butter Spritz Fingers
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Cover the bowl and refrigerate the dough for at least 30 minutes, or until firm enough to pipe.
- Fit a cookie press with a star tip. Press the dough onto ungreased baking sheets, forming 2-inch long strips, leaving about 2 inches between each strip.
- Cut each strip into 2-inch pieces.
- Bake for 7-9 minutes, or until the edges are lightly golden brown.
- Remove from oven and let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
- Melt the chopped chocolate in a microwave-safe bowl in 30-second intervals, stirring until smooth and melted.
- Dip one end of each cooled cookie into the melted chocolate, then immediately dip into the chopped peanuts.
- Place the dipped cookies onto waxed paper or parchment paper to set.
- Let the chocolate stand until set before serving and enjoying your delicious Peanut Butter Spritz Fingers!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
33g
Fat
14g
Carbs
4g
