Chocolate Chip Peanut Butter Shortbread Cookies

The name should tell you pretty much everything you need to know, but I can summarize thusly: daaaaang! There are some good things going on here!

Ingredients:

  • 1 stick unsalted butter, room temp
  • 1/3 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup confectioner’s sugar
  • scant 1/2 tsp sea salt
  • 3/4 cup milk chocolate chips

Beat the butter and peanut butter until smooth, then beat in the vanilla.

Beat in the flour, powdered sugar, and salt, beating until the dough holds together.

Add the chips, beating just until they’re evenly mixed through the dough, then turn the mixture out onto a piece of wax paper.

Shape the dough into a log that’s a fairly consistent thickness.

Wrap the wax paper around the log and fold or clip the ends shut.

Refrigerate several hours, or in my case 2 days.

Preheat the oven to 325 degrees and line a baking sheet with parchment. While the oven heats, slice the log into approximately 1/3″ slices and lay on the lined sheet. If the slices crumble when you cut them, you can just press the bits back together and shape them into disks. I think using mini chocolate chips would cut down on crumbling a bit, as it happens mainly when you hit chocolate chips going between two cookies.

Bake 12-14 minutes. You don’t actually want them to brown, so don’t wait for that. Let them cool 5 minutes on the sheet, then transfer to a wire rack to cool the rest of the way. If you try to eat them before the 5 minutes are up, they will crumble and be just burn-y all over your hands, but after the wait they will hold together much better.

Aaaand I was too busy eating cookies to take any more pictures, apparently! I love the peanut butter/chocolate combo.

Chocolate Chip Peanut Butter Shortbread Cookies

From The View From Great Island.

  • 1 stick unsalted butter, room temp
  • 1/3 cup creamy peanut butter
  • 1/2 tsp vanilla extract
  • 1 1/4 cup all purpose flour
  • 1/4 cup confectioner’s sugar
  • scant 1/2 tsp sea salt
  • 3/4 cup milk chocolate chips, mini chips if available

Beat the butter and peanut butter until smooth, then beat in the vanilla. Add in the flour, powdered sugar, and salt, beating until the dough holds together. Add the chips, beating just until they’re evenly mixed through the dough, then turn the mixture out onto a piece of wax paper.

Shape the dough into a log that’s evenly thick. Wrap the wax paper around the log and fold or clip the ends shut. Refrigerate several hours.

Preheat the oven to 325 degrees and line a baking sheet with parchment. While the oven heats, slice the log into approximately 1/3″ slices and lay on the lined sheet.

Bake 12-14 minutes. Let cookies cool 5 minutes on the sheet, then transfer to a wire rack to cool completely.

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About sparecake

My name's Corinne, and I like cake, cookies, and chocolate! Also, non-c-things such as ponies, Star Trek, and biking. I write a food blog and a blog about life, wide open spaces, and museum work. Nice to meet you!
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