peanut butter squiggles

a silly name, for sure! but these little morsels are a yummy peanut butter spritz cookie, fancied up with a dip of dark chocolate and some crushed peanuts. they’re light and tasty, and the peanuty flavor shines through with each bite.

you may be tempted to use a chunky peanut butter, but the chunks will make it a bit difficult to go through your cookie press, so opt for the creamy peanut butter. and though they look much prettier and bake more evenly when shaped by the cookie press, you can certainly roll them by hand, cut them, and use a fork to ‘draw’ a decorative texture on them.

the other very helpful tool when making this tool is a nut chopper. king arthur flour sells the one i swear by here:  again, if you don’t have this tool, don’t let that stop you from baking these cookies! place them in a bag or between some parchment paper and smash them with the back of your chef’s knife or a rolling pin! you’ll need a bit more ‘elbow grease’, but the nuts will be just as crushed!

if you give this recipe a try, please let me know what you think. happy baking!

peanut butter squiggles


1/2 cup unsalted butter, softened to room temperature

1/2 cup creamy peanut butter

1/2 cup granulated sugar

1/2 cup light brown sugar, packed well

1 large egg

1 1/2 tsp vanilla extract

1 1/2 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon baking powder

1/4 teaspoon salt

12 oz. melted dark chocolate (i use ghiradelli dark chocolate chips)

1 cup finely chopped unsalted, roasted peanuts


  1. in a large bowl, cream the butter, peanut butter, granulated sugar and brown sugar, about 4 minutes, until they are well-combined and light and fluffy.
  2. beat in the egg and the vanilla extract.
  3. add the flour, baking soda, baking powder and salt. on very low speed, begin to mix the dry ingredients into the butter mixture. as dry ingredients get incorporated into the butter mixture, raise the speed to medium on your mixer. be sure your ingredients are thoroughly combined.
  4. cover dough and refrigerate overnight.
  5. preheat oven to 350 degrees. line cookie sheets with parchment paper.
  6. using your cookie press fitted with the star attachment, press dough 2″ apart on a parchment-lined cookie sheet. cut each strip into 2″ pieces. (as you can see, mine were a bit varied, and no matter the size, they all cooked the same and tasted just as good!)
  7. bake for 9 minutes or until golden brown. remove cookies to wire rack to cool.
  8. once cooled, prepared to dip! melt your chocolate in the microwave, stirring until smooth. have your crushed peanuts in a separate bowl nearby.
  9. dip one end of each cookie into the melted chocolate. immediately dip the chocolate-covered end into the bowl of crushed nuts. place the dipped cookies on a cookie sheet lined with parchment paper, allowing the chocolate and nuts to set/cool.
  10. enjoy!

<yield: about 60 cookies>

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