Refrigerated peanut butter cookie dough provides a jump start on these popular peanutty holiday cookies.
Chocolate-Dipped Peanut Butter Fingers
- Prep Time 45 min
- Total 60 min
- Ingredients 5
- Servings 32
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
- 1/3 cup all-purpose flour
- 8 oz sweet baking chocolate, broken into squares
- 1 tablespoon vegetable oil
- Finely chopped peanuts and/or multicolored candy sprinkles
Instructions
-
Step1Heat oven to 375°F. In large bowl, break up cookie dough. Stir in flour until well blended. (DO NOT EAT RAW COOKIE DOUGH AFTER COMBINING WITH FLOUR.) Divide dough into 32 pieces. Shape each into log about 2 1/2 inches long; place 2 inches apart on ungreased cookie sheets. With knife, make 3 shallow (about 1/4-inch-deep) cuts lengthwise in each log.
-
Step2Bake 6 to 8 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks. Cool completely, about 15 minutes.
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Step3In microwavable measuring cup, microwave chocolate and oil on High 30 to 60 seconds, stirring every 15 seconds until smooth. Dip 1/3 of each cookie into chocolate, allowing excess chocolate to drip off. Dip into peanuts.
Nutrition
120
Calories
7g
Total Fat
1g
Protein
12g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Cookie
- Calories
- 120
- Calories from Fat
- 60
- Total Fat
- 7g
- 11%
- Saturated Fat
- 3g
- 16%
- Trans Fat
- 1g
- Cholesterol
- 5mg
- 2%
- Sodium
- 50mg
- 2%
- Potassium
- 60mg
- 2%
- Total Carbohydrate
- 12g
- 4%
- Dietary Fiber
- 1g
- 5%
- Sugars
- 5g
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1Tips from the
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