Peanut Butter Chocolate Chip Shortbread Cookies
Ingredients
- 1 stick Unsalted butter (at room temperature)
- ⅓ cup Creamy peanut butter
- ½ tsp Vanilla extract
- 1¼ cup All-purpose flour
- ¼ cup Confectioner’s sugar
- ½ tsp Kosher salt/Sea salt
- ¾ cup Milk chocolate chips
Instructions
- Cream the butter and peanut butter together. Once completely combined, beat in the vanilla.
- Whisk to combine the flour, sugar, and salt, then add to your butter mixture and mix to combine. At first it’ll be quite crumbly; keep going until it comes together.
- Add the chocolate chips and stir until incorporated.
- Transfer your dough to a piece of waxed paper and gently form it into a log. If it crumbles, either continue working with your hands until it comes together, or do your best to press and hold to make it work.
- Roll your log up in the waxed paper, keeping the shape smooth, then twist the ends to tighten it up like a big Tootsie Roll. Stick your dough in the refrigerator for a couple of hours.
- When you’re ready to bake, preheat your oven to 350°F and slice your log into ⅓” rounds. If they crumble, just press them back together.
- Bake your cookie rounds for 12-15 minutes, depending on thickness. Remember: these cookies won’t brown, per se, so they might look misleadingly “undone.” Don’t accidentally over-bake them!
- Let the cookies cool on the pan for 5 minutes, then transfer to a rack and/or stuff them in your face.
Notes
Recipe adapted from The View from Great Island’s Peanut Butter Chocolate Chip Shortbread Cookies.
