Dark Chocolate Peanut Butter Shortbread Cookies

Name: Dark Chocolate Peanut Butter Shortbread Cookies
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 30 cookies
Ingredients: ¾ cup unsalted butter; 1 cup powdered sugar; ¼ cup creamy peanut butter; 2 cups all-purpose flour; ¼ teaspoon kosher salt; 1 Tablespoon milk; 1 package Ghirardelli dark chocolate melting wafers; 1 Tablespoon coarse sea salt

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
30 cookies
Calories
103 kcal
Course
Baked Goods
Cuisine
American

Dark Chocolate Peanut Butter Shortbread Cookies

Nicole Henderson

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Buttery and delicious, these Dark Chocolate Peanut Butter Shortbread Cookies are the perfect dessert. Add a sprinkle of sea salt and your taste buds will thank you!

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Ingredients

Servings

¾ cup unsalted butter softened
1 cup powdered sugar
¼ cup creamy peanut butter
2 cups all-purpose flour
¼ teaspoon kosher salt
1 Tablespoon milk
1 package Ghirardelli dark chocolate melting wafers 12 oz
1 Tablespoon coarse sea salt for garnish, optional

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Instructions

Line a 15x10-inch baking sheet with parchment paper. Set aside. Preheat oven to 350 degree F.
In a large mixing bowl, beat butter with powdered sugar and peanut butter until creamy. Add in flour, salt, and milk and beat until combined. Use heat from your hands to combine the crumbs of the dough.
Drop dough into center of baking sheet, and using the heels of your hand, press dough into a large rectangle. You want the dough to be the same thickness throughout, so keep pressing until you have a rectangle about 12x10-inches and about 1/4-inch thick. Press any extra dough crumbs into the rectangle.
Bake for 20-25 minutes, until edges begin to lightly brown. Remove from oven and immediately cut into strips using a pizza cutter. Cool completely.
Melt dark chocolate melting wafers in a microwave safe bowl for one minute. Stir until smooth (you may need to heat an additional 30 seconds). Dunk bottom of each cookie into melted chocolate and place back onto parchment paper. Once all the bottoms have been dunked, drizzle remaining chocolate over the tops and immediately sprinkle with coarse sea salt, if desired.
Store in an airtight container for up to 7 days. ENJOY.

Equipments used:

Notes

Add hot water to a tall glass and let sit for a few minutes. Pour out water and put empty glass over a stick of butter. Allow it to soften for about 5 minutes. Works like a charm!
I don’t recommend using margarine instead of butter. First, margarine can be a little more difficult to manage, a little stickier. Second, you can’t beat the taste of butter. When you only have a few ingredients, you want them to stand out! In a good way!
In an airtight container at room temperature, you can keep shortbread cookies for about a week. If you choose to freeze your cookies, I usually say one month (although if I’m being honest I have totally kept frozen desserts much longer)!

Nutrition Information

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Calories 103kcal (5%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 3g (15%) Polyunsaturated Fat 2g Cholesterol 12mg (4%) Sodium 264mg (11%) Sugar 4g (8%)