Chocolate-Dipped Peanut Butter Fingers

Refrigerated peanut butter cookie dough provides a jump start on these popular peanutty holiday cookies. MORE+ LESS-

By Pillsbury Kitchens

November 22, 2008

roll (16.5 oz) Pillsbury™ refrigerated peanut butter cookies

1/3

cup all-purpose flour

oz sweet baking chocolate, broken into squares

tablespoon vegetable oil

Finely chopped peanuts and/or multicolored candy sprinkles

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1

Heat oven to 375ºF. In large bowl, break up cookie dough. Stir in flour until well blended. 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.
2

Bake 6 to 8 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks. Cool completely, about 15 minutes.
3

In 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.