Peanut Butter Chocolate Chip Shortbread Cookies
These delicious shortbread cookies fall apart and melt in your mouth.
- 1/2 cup unsalted butter, at room temperature
1/3 cup creamy peanut butter
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1/4 cup (31
grams) confectioners' sugar
Scant 1/2 teapoon kosher or sea salt
chocolate chips (semisweet or milk chocolate)
- Cream the butter and the peanut butter together with a mixer. Make sure
to get the butter and peanut butter completely combined and creamy.
- Beat in the vanilla extract.
- Whisk the dry ingredients together and add to the butter mixture. Mix
until the dough comes together and is no longer crumbly.
- Stir in the chips, and turn the dough out onto a piece of wax paper.
Gently pull the dough together and form it into a log. If it is still
crumbly, work it with your hands until it holds together smoothly. Roll it
up in the wax paper, smoothing the shape as you go. Twist the ends securely.
The log will be roughly 7 1/2-8 inches long.
- Refrigerate for at least two hours.
- While the dough is chilling, heat the oven to 350 degrees F
- Slice the log into 1/2-inch thick slices with a sharp knife. If a slice
crumbles a bit, just work the dough back together.
- Bake on a parchment or silpat lined baking sheet for about 12-14
minutes, depending on how thick your cookies are. The cookies will not be
browned, and they may look undone, but don't over-bake.
- Let the cookies cool on the pan for 5 minutes before transferring to a
Yield: about 15-16 cookies