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Milk Chocolate Chip Peanut Butter Shortbread Cookies
4.1 from 32 votes

Milk Chocolate Chip Peanut Butter Shortbread Cookies

Buttery rich shortbread cookies studded with milk chocolate chips.

Prep Time
1 hr 20 mins
Cook Time
15 mins
Total Time
1 hr 35 mins
Servings: 3 dozen
Course: Dessert, Baked Goods
Cuisine: American

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

    Cup of Yum
  1. Set oven to 350F
  2. Cream the butter and peanut butter together until thoroughly combined. Beat in the vanilla.
  3. 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.
  4. Add the chocolate chips in towards the end of mixing and distribute evenly.
  5. 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.
  6. Roll out the chilled dough on a lightly floured surface to your desired thickness. I rolled mine to about 1/4-1/3 inch.
  7. 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.
  8. Let the cookies rest on the hot cookie sheet for a minute or two, and then transfer carefully to a cooling rack.