In my family, spritz cookies are a close second to sugar cookie cutouts for traditional holiday cookies. And these chocolate and peanut butter spritz cookies that resemble buckeyes are an upgrade to that tradition!
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I cannot seem to maintain a consistent posting schedule lately! I even missed the most important #PBchocSat of the year last weekend but thank goodness the Buckeyes pulled off an incredible win over that team up north in spite of my slacking off. Granted, there really was no slacking off as if I had had time you know a recipe would have been up there loud and proud. Instead I had to opt for being actually loud and proud in the stadium since we had tickets.
To make up for lost time, I made sure I made you something for the B1G championship game against Northwestern tonight. Not sure if I should be impressed that Northwestern won the West division or disappointed. But they might surprise us like Purdue because they have had close losses to both Notre Dame and Michigan. Guess we shall see what they are made of tonight!
But for now I want to talk about what these cookies are made of. It’s not that complicated really, just chocolate and peanut butter spritz cookie dough! Not hard to guess given that it’s #PBchocSat. But the art of getting those two doughs together takes a bit more than just pushing the button of the cookie press because I had to manually pipe the peanut butter dough into the center of all the chocolate dough rings.
I am going to admit I struggled with making these cookies. Not because they are hard, I was just not having good luck. My old cookie press kept having issues (hello upgrade), the tip popped off my piping bag (this is why you should use a coupler), then the piping bag itself busted open, nearly knocked an entire tray of raw cookies onto the floor but instead, upon catching the cookie sheet I smashed half and had to redo them anyway, and burnt two of my fingers. Good thing they taste yummy cause otherwise I would have been sorely disappointed.
Two years ago: Gingerbread Brownies with Eggnog Frosting
Five years ago: Quick Turkey Noodle Soup
Six years ago: Gluten-Free Ooey Gooey Chocolate Peanut Butter Cake
Seven years ago: Pecan Chocolate Chip Gooey Butter Cake
Eight years ago: Matzo Ball Soup
- 3/4 cup (1-1/2 sticks) unsalted butter, room temperature
- 1/2 cup sugar
- 1 egg, room temperature
- 1 tsp vanilla extract
- 2 oz. semisweet chocolate, melted
- 1/4 tsp salt
- 2-1/2 cups all-purpose flour
PEANUT BUTTER DOUGH
- 3 Tbsp unsalted butter, room temperature
- 3 Tbsp creamy peanut butter
- 1/4 cup sugar
- 1 egg, room temperature
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1-1/4 cups all-purpose flour
- Pre-heat oven to 375 degrees.
- Prepare the chocolate dough: In a large bowl, cream together butter and sugar until light and fluffy. Add vanilla and egg until incorporated. Mix in the melted chocolate and salt. Gradually add flour, beating until well incorporated.
- Prepare the peanut butter dough: In a medium bowl, cream together butter, peanut butter, and sugar until light and fluffy. Add vanilla, egg, and salt until incorporated. Gradually add flour, beating until well incorporated.
- Place chocolate dough in cookie press with any disk that will yield a shape with a hole in the middle. Press dough out onto ungreased cookie sheets, 1-2 inches apart.
- Place peanut butter dough in piping bag* fitted with a plain round tip. Squeeze a dollop of dough into the center of each chocolate cookie dough circle.
- Bake for 8-10 minutes, rotating halfway through baking time, or until starting to brown on the edges. Cool on wire rack.
*or ziptop bag with corner cut off
Source: Adapted from my Caramelized White Chocolate Spritz Cookies.
Did you make this recipe? I want to see!
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