Milk Chocolate Chip Peanut Butter Shortbread Cookies
User Reviews
4.1
32 reviews
Good
-
Prep Time
1 hr 20 mins
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Cook Time
15 mins
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Total Time
1 hr 35 mins
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Servings
3 dozen
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Course
Dessert, Baked Goods
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Cuisine
American
Milk Chocolate Chip Peanut Butter Shortbread Cookies
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Buttery rich shortbread cookies studded with milk chocolate chips.
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Ingredients
- 2 ticks butter make sure it is completely soft, unsalted, at room temperature
- 1 cup peanut butter yes, you can use chunky, creamy
- 1 tsp vanilla extract
- 1/2 cup confectioners sugar yes, you can use regular sugar
- 2 1/2 cups flour
- 1/2 tsp salt
- 1 1/2 cups milk chocolate chips you can use mini chips if you like
Instructions
- Set oven to 350F
- Cream the butter and peanut butter together until thoroughly combined. Beat in the vanilla.
- Sift the sugar, flour and salt together and then add to the butter mixture. Mix until the dough comes together and is no longer dry and crumbly. A stand mixer helps with this job.
- Add the chocolate chips in towards the end of mixing and distribute evenly.
- Turn the dough out onto a board and continue to work it with your hands until it comes together like a pie dough. Divide it in two equal parts, and shape them into flat disks. Wrap tightly in plastic and refrigerate for about an hour.
- Roll out the chilled dough on a lightly floured surface to your desired thickness. I rolled mine to about 1/4-1/3 inch.
- Bake on a parchment lined baking sheet for about 13-15 minutes. They will soft and white even when done, but will firm up as they cool.
- Let the cookies rest on the hot cookie sheet for a minute or two, and then transfer carefully to a cooling rack.
Genuine Reviews
User Reviews
Overall Rating
4.1
32 reviews
Good
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