Peanut Butter Spritz Fingers
Indulge in the delightful simplicity of Peanut Butter Spritz Fingers, a buttery, melt-in-your-mouth cookie with the perfect balance of nutty richness and light sweetness. These cookies are crafted from a creamy peanut butter dough that’s pressed or piped into elegant, finger-length shapes, then baked to golden perfection in just minutes. With a crisp exterior and tender bite, they make a sophisticated addition to any dessert tray. For an optional touch of decadence, drizzle the cooled cookies with melted dark or milk chocolate, adding visual flair and extra indulgence. Ready in under 25 minutes, these spritz cookies are perfect for holiday gatherings, parties, or everyday snacking. Optimize your cookie game with this quick and versatile recipe that's as easy to make as it is to love! Keywords: peanut butter spritz cookies, finger-shaped cookies, easy peanut butter dessert, holiday cookie recipe.
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Recipe Information
Ingredients
- 1 cup unsalted butter
- 0.75 cup granulated sugar
- 0.5 cup peanut butter (creamy)
- 1 large egg
- 1 teaspoon vanilla extract
- 2.25 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup optional: melted dark or milk chocolate for drizzling
Instructions
Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the unsalted butter, granulated sugar, and peanut butter. Use an electric mixer to beat the mixture until it is smooth and creamy, about 2-3 minutes.
Add the egg and vanilla extract to the bowl, and continue mixing until fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until a smooth dough forms. Do not overmix.
Fill a cookie press fitted with a bar-shaped disk with the dough. Alternatively, transfer the dough to a piping bag with a large plain or star-shaped tip.
On the prepared baking sheets, pipe or press the dough into long finger-shaped strips, approximately 2-3 inches in length. Leave about 1 inch of space between each strip.
Bake in the preheated oven for 7-8 minutes, or until the edges are just beginning to turn golden. Do not overbake.
Remove the baking sheets from the oven and let the cookies cool on the sheets for 2 minutes, then transfer them to a wire rack to cool completely.
If desired, drizzle the cooled spritz fingers with melted chocolate for an extra touch of decadence. Allow the chocolate to set before serving.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
125 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.0 g | 10% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 40 mg | 2% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 5.2 g | ||
| Protein | 2.0 g | 4% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 6 mg | 0% | |
| Iron | 0.6 mg | 3% | |
| Potassium | 42 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
