Food Sweets

    Chocolate Chip Peanut Butter Shortbread Cookies!

    A must try recipe! Since my husband is a huge fan of shortbread cookies and I am a big fan of anything peanut butter and chocolate, these cookies did not last long in our house.

    This recipe is incredibly simple and easy, the only tough part is waiting 2 hours before you can bake them.

    Also, since there are no eggs in the recipe, it is also tempting to just eat the dough without ever baking actual cookies (hehe)

    I made these as a little treat to have in the house, if you plan on making these for a group, then I recommend doubling the recipe.

    Hope you enjoy!

    Print Recipe
    Chocolate Chip Peanut Butter Shortbread Cokies
    A perfect mix of buttery and crisp plus peanut butter and chocolate! Just as shortbread cookies should be 🙂
    Course Dessert
    Prep Time 10 minutes
    Cook Time 13-14 minutes
    Passive Time 2 hours
    Servings
    dozen
    Ingredients
    Course Dessert
    Prep Time 10 minutes
    Cook Time 13-14 minutes
    Passive Time 2 hours
    Servings
    dozen
    Ingredients
    Instructions
    1. In your kitchen aid (or bowl w/ hand mixer), cream together the butter & peanut butter until nice and creamy.
    2. Then, mix in the vanilla
    3. In a separate bowl, whisk together the dry ingredients (flour, powdered sugar, salt)
    4. With the mixer on slow, start adding in the dry mix into the butter mix until the dough comes together.
    5. Then, stir in the chocolate chips until evenly mixed. It is ok if the dough is a little crumbly. Once you work the dough with your hands, it will come together.
    6. Tear away a 10-12" sheet of plastic wrap, place it on the counter and dump the dough in the middle. With your hands, work the dough into a log (approximately 8" long).
    7. The dough needs to set and firm, therefore, place the log in the refrigerator for at least 2 hours.
    8. Once done, preheat your oven to 350 degrees.
    9. With a sharp (non-serrated) knife, start at one end of the log and cut each cookie slice about 1/3 inch thick. It's ok if every cookie isn't perfect, they will still all be delicious 🙂 Another tip - when you are cutting the log, if some of the pieces start to crumble, just work the dough with your fingers to put them back together.
    10. On a baking sheet lined with parchment paper, lay out each cookie and bake for 13-14 minutes.
    11. FYI - when baking shortbread cookies, it's tempting to leave them baking longer because they tend to look undone. It's OK, trust that they are baked, and remove them from the oven.
    12. Keep them on the parchment paper but slide it off of the baking sheet, and let them set/cool. If you try and touch them right away they will feel soft and will probably break.
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