Peanut Butter Spritz Cookie Recipe

This post may contain affiliate links

This post is sponsored by OXO, but all opinions and love of raw cookie dough are my own. #OXOgoodcookies

My new favorite after school activity is cooking and baking with Jude. We usually come home and have lunch and then when Ezra takes his afternoon nap, Jude and I hit the kitchen! So today I’m sharing my peanut butter spritz cookie recipe with you! [scroll all the way to the bottom for the recipe!]

When OXO asked us to do a post to share about Cookies for Kids’ Cancer I was immediately on board. Cookies for Kids’ Cancer was started in 2008 by two OXO employees whose son was diagnosed with cancer. Every year OXO supports their foundation and I’m honored to be a part of it this year. It’s an amazing organization doing amazing things in terms of funding research that’s turning into real treatments.

You can learn more about Cookies for Kids’ Cancer here.

You can learn more about OXO’s partnership with the foundation here.

So now on to the cookies. OXO sent us some fun new products, including this cookie press that has 12 disks.

The cookie press instruction manual includes four recipes (and I’ve tried one, it was delicious!), but Jude and I had a lot of fun coming up with our own recipe! The press also comes with a storage case to keep all your disks in. Which is awesome because OXO also sent us the autumn disk set and now I have a place to store them without losing them (I have a lot of kitchen gadgets, it’s a sickness)! I can’t wait to make pumpkin, spider, and web cookies for Halloween! They also have a Christmas disc set and springtime disc set set that are currently sitting in my online cart. #canneverhavetoomanygadgets

I was asking my mom if she ever used a cookie press and she said no because the one she used to have was too hard to use with her arthritis. She was so excited when she saw this one because it’s a ratchet lever (not a squeeze) to dispense the dough so she could use it! So I’m expecting her to start borrowing it! :)

Once we mixed up our dough we filled the barrel and starting pressing cookies! It’s important to use a cool cookie sheet so that the dough will keep it’s shape before you bake them. This is seriously the best cookie sheet ever. It’s the same material and thickness as the pizza pan we have and it bakes perfect cookies every time!

Don’t use cold (hard) dough or store-bought dough, it won’t go through the barrel and you might break it. Room temperature works best.

Jude had a lot of fun helping me press the lever to dispense dough. But I think his favorite part was adding the chocolate chips. Or should I say eating handfuls of chocolate chips straight out of the container?

Once I got him to stop shoveling them in eating them he was really helpful adding them all to the cookies!

Once we added all the chocolate chips we popped them in the oven for just about ten minutes or so.

Once they were done baking I immediately removed them from the hot pan and moved them to a cooling rack!

I’ve made these cookies twice now, and even though one recipe makes a ton of cookies, we somehow don’t have any left. I won’t admit how many I’ve eaten myself. :)

Ingredients:

• 2 cups flour
• 1/4 teaspoon salt
• 2 sticks unsalted butter – softened
• 1/2 cup creamy peanut butter
• 1/3 cup light brown sugar
• 1/3 cup white sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• Chocolate chips for the cookie centers

Makes approximately 5 dozen cookies (yes 5 dozen!)

Directions:

• Preheat your oven to 325 degrees.
• Mix the flour and salt and set aside.
• Beat the softened butter, peanut butter, white sugar, and light brown sugar until blended and creamy. Add the egg yolk and vanilla.
• Once blended slowly add in the flour and salt mixture.
• Insert your cookie plate into the cookie press and then pack the barrel firmly with dough. I press down with the back of a kitchen spoon. Screw on the cookie press top and start pressing! Don’t forget to use a cool and ungreased cookie sheet.
• Put an upside-down chocolate chip in the center of each cookie.
• Bake for 10-12 minutes, or until they just start to turn brown. Immediately remove cookies from the baking sheet and put on a cooling rack. Let them cool and the chocolate harden before stacking for storage.

Tools Used:

OXO Cookie Press with Disk Storage Case
OXO Autumn Cookie Disk Set
OXO Non-Stick Pro Cookie Sheet
OXO Silicone Cookie Spatula