Peanut Butter Fingers Recipe

Name: Peanut Butter Fingers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. Fleischmann's active dry yeast; 2 Tbsp. warm water (105~ to 115~); 1/2 c. granulated sugar; 1/2 c. packed brown sugar; 1 egg; 1/2 c. Skippy creamy or super chunk peanut butter; 1/4 c. margarine or butter, softened; 1/4 c. shortening; 1 1/2 c. Gold Medal all-purpose or whole wheat flour; 3/4 tsp. baking soda; 1/4 tsp. salt; Cocoa Glaze

Servings: persons

1 pkg. Fleischmann's active dry yeast
2 Tbsp. warm water (105~ to 115~)
1/2 c. granulated sugar
1/2 c. packed brown sugar
1 egg
1/2 c. Skippy creamy or super chunk peanut butter
1/4 c. margarine or butter, softened
1/4 c. shortening
1 1/2 c. Gold Medal all-purpose or whole wheat flour
3/4 tsp. baking soda
1/4 tsp. salt
Cocoa Glaze

1
Dissolve yeast in warm water in a large bowl.
2
Mix in sugars, egg, peanut butter, margarine and shortening until smooth.
3
Stir in flour, baking soda and salt.
4
Cover and refrigerate 30 minutes. Heat oven to 375u00b0.
5
Shape dough by teaspoonfuls into 2 1/2-inch fingers on ungreased cookie sheet.
6
Bake until light brown, about 8 minutes; cool.
7
Dip one end of each cookie into Cocoa Glaze. Makes about 6 dozen cookies.

856

kcal

Calories

Fat

131

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pkg. Fleischmann's active dry yeast, 2 Tbsp. warm water (105~ to 115~), 1/2 c. granulated sugar, 1/2 c. packed brown sugar, and more.

Yes, Peanut Butter Fingers falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Peanut Butter Fingers

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