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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 thiscookie 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
FAQs
What is the difference between spritz and butter cookies? These cookies are nearly identical, except for one ingredient: egg. Egg makes the Spritz cookie dough a bit easier to work with, but it also helps the cookies keep their shape when baked.
Why are my 3 ingredient peanut butter cookies falling apart? ›
There are a few reasons why your cookies are falling apart. The wrong ratio of ingredients, such as too little sugar or peanut butter will make them fall apart. The wrong type of peanut butter may cause them to fall apart. Or using old eggs may create crumbly cookies.
Why are my Spritz cookies tough? ›
Simply adding the flour to the stand mixer and beating it in runs the risk of overdeveloping gluten and giving you a tough or dense cookie (not what you want after all that work with the creaming). Instead, the best method is to add the flour and mix it in by hand, stopping as soon as no dry flour remains.
Why won t my Spritz cookies come out? ›
If the dough is sticking to the bottom of the press instead of adhering to the pan, it might be too soft. Place it in the refrigerator for 3 to 4 minutes and try again. Butter is highly recommended when making Spritz cookie dough.
What is the best cookie sheet for spritz cookies? ›
Insulated Cookie Sheets
Pros: Cookie sheets are insulated to prevent the bottoms of the cookies from browning too much or too quickly and are ideal for when you're baking thin or delicate cookies, or treats should be lightly colored, such as spritz cookies and shortbread.
Why do my Spritz cookies taste like flour? ›
Generally that floury taste can be attributed to several things. Too much flour, bad recipe, improper mixing or underbaking, but the most common culprit is too much flour. Too much flour is most usually caused by scooping with the measuring cup and is probably the most common kitchen mistake made today.
What happens if you don't flatten peanut butter cookies? ›
Peanut butter cookies don't spread as they cook, so you have to flatten them before hand. This ensures that the middle will cook through before the outside burns. As for the pattern created, it actually creates slightly more surface area, so you'll get more browning at the extra edges that you create.
Why do my peanut butter cookies taste weird? ›
One reason could be that you overcooked them. Another reason could be that you didn't add enough moisture to the dough. Finally, your peanut butter cookies might be dry and crumbly if you used a natural peanut butter that doesn't have any added oil.
Why do my peanut butter cookies taste dry? ›
Why are my cookies dry and crumbly? This is most likely a classic case of using too much flour. It's crucial to properly measure the flour in this recipe, as even 1 extra tablespoon of flour can completely change the structure of the cookies. You also might have over baked them!
Should spritz cookies be baked on parchment paper? ›
Don't use parchment paper or non-stick cookie sheets for spritz cookies. This dough needs something it can stick to a little in order to come off the press. The cookies have so much butter in them, I've never had a problem with them sticking to a regular cookie sheet when they bake.
*Don't use non-stick cookie sheets as spritz cookies need to stick to the pan! *Also don't grease the sheets or use parchment paper. Spritz cookies release easily when made right!
Should you use parchment paper for spritz cookies? ›
Begin with cool, ungreased cookie sheets. You can even skip parchment paper or a silicone mat, which may encourage spreading. Keep it simple.
What is the secret to using a cookie press? ›
If it's too cold, it'll be hard to squeeze out of the pres. If it's too warm, it'll be too soft, and it won't hold its shape when baked. Holding your hand on the tube will warm the dough, so try to use just one hand on the trigger – place your other hand on the cookie sheet to keep it from moving.
Why did my spritz cookies spread in the oven? ›
Warm Cookie Sheets
If you're batch baking your cookies, make sure you're placing cookie dough on cooled cookie sheets. If the cookie sheets are too warm, they can cause the cookies to spread.
How do you get spritz cookies to release from press? ›
You must use cooled off cookie sheets so the cookies will stick to pan and come out of the press with no problem. Cookie sheets can not be warm. That is the answer.
Why is it called a spritz cookie? ›
The name spritz comes from the German word spritzen, meaning "to squirt" because the soft dough is squirted or pushed through a cookie press to make fancy designs. Butter is responsible for the tender, rich texture and flavor of these incredible cookies.
What is the difference between spritz cookies and shortbread cookies? ›
Spritz cookies have one additional ingredient that shortbread cookies are missing: egg. Adding egg yolk to the dough makes it a bit easier to work with and helps the the cookies hold their cute shapes.
What is the difference between sugar cookies and spritz cookies? ›
Mainly texture. Sugar cookie dough is firm enough to be rolled out and cut. Spritz dough has to be soft enough to extrude through a press.
Why are they called butter cookies? ›
Butter cookies, also known as Danish butter cookies, are cookies originating in Denmark consisting of butter, flour, and sugar. They are similar to shortbread cookies. The butter cookie is often categorized as a "crisp cookie" due to its texture, caused in part by the quantity of butter and sugar.
