Ridiculously Easy Peanut Butter Shortbread Cookies

For the prep:

1. Preheat the oven to 350°F. Spray two 12-cup muffin pans with non-stick cooking spray and set aside.
2. You can also use a 9-inch cake pan or a 9 or 10-inch tart pan with a removable bottom. If using a cake pan, spray the pan generously with non-stick spray then line the bottom with a circle of parchment paper and set aside. If using a tart pan, spray the pan with non-stick spray and line a sheet pan with foil. Set both aside.

For the cookies:

1. Combine butter, peanut butter, sugar, vanilla and salt in a medium-size bowl and stir with a silicone spatula or wooden spoon until well smooth and creamy.
2. Add the flour and stir from the bottom up until completely incorporated. The dough will be a little crumbly. Stir in the chocolate chunks or chips. (I like to reserve some of the chocolate to press into the tops of the cookies before baking.)
3. If using a cake or tart pan, skip this step and proceed to step 4. Otherwise, scoop up the dough into 24 portions and roll each portion into a ball. Flatten one ball in the palm of your hand then place it in one of the cups of the prepared pan(s). Repeat with remaining balls. The dough disks should fill the bottoms of the muffin cups.
4. If using a cake or tart pan add the dough to the pan and press in to create an even surface.
5. Sprinkle the top of the dough with sugar, if desired. Bake the cookies in the muffin cups for 15-20 minutes or until lightly golden brown. Bake the shortbread in the cake or tart pan for 25-30 minutes or until light golden brown.
6. Allow the cookies in the muffin pans to cool for 5 minutes then, use a thin-bladed, small sharp knife along the edges to gently remove the cookies to a cooling rack.
7. Allow the shortbread in the cake or tart pan to cool for ten minutes then remove to a cutting board and cut into wedges while warm. Allow the wedges to cool on a cooling rack.
8. *For extra-crisp wedges of shortbread, turn off the oven and allow it to cool for 30 minutes then place the shortbread wedges on a sheet pan and place in the oven until completely cool.

For storing:

1. Store cookies in an airtight container. These cookies also freeze well in an airtight container.