I wish I could remember where I found this idea for these Spooky Peanut Butter Fingers. I know it was on the net and I would love to give them credit but alas that isn’t going to happen. The original recipe used peanut butter cookie dough from the store and specified it had to be plain. No chips or add in’s. Mike went to three stores and couldn’t find plain peanut butter cookie dough so here is the recipe I used for these. Super easy and it makes great PB cookies without the fingers! These are great for Halloween. The first attempt at shaping these was a hoot! They looked like wooden spindles instead of fingers, but another couple of roll outs and fingers they were! I suggest you shape two or three and bake them since they flatten out after baking. The reason I specify a length to roll them out to is because my first ones were super fat and lost their shape. So without further adieu here are the fingers.
Spooky Peanut Butter Finger
1 stick + 2 tablespoons butter, room temperature (140 grams or 5 ounces)
2/3 cup smooth peanut butter
2/3 cup granulated sugar (125 grams or 4 1/2 ounces)
2/3 cup packed brown sugar (125 grams or 4 1/2 ounces)
1 1/2 cups all purpose flour (210 grams or 7 ounces)
1/2 teaspoon baking soda
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Set aside.
Cream the butter, peanut butter and both sugars until very light in color, scraping often.
Roll one piece into approximately 6 inches.
Flatten the knuckles and roll the opposite end into a rounded point. Mark the knuckles with a couple of straight lines. Bake for 9 to 10 minutes. Immediately upon coming from the oven, press half a peanut into the pointed end of the cookie for the fingernail. Cool completely.
The peanut will not adhere to the cookie without being glued on. The chocolate mixture is the glue. Melt chocolate chips and Crisco together. If using a microwave, melt at half power for about 1 to 1/2 minutes. Stir well to combine. Remove the peanut from the end of the cookie. Brush the cookies lightly with cocoa.
Yield: 40 cookies
Bake for about 13 to 15 minutes.