Peanut Butter Chocolate Chip Shortbread Cookies Recipe



Peanut Butter Chocolate Chip Shortbread Cookies Recipe


  • 115g unsalted butter (room temperature)
  • 75g creamy peanut butter
  • 1 tsp vanilla extract
  • 160g plain flour
  • 40g icing sugar (sieved)
  • 1/2 tsp sea salt
  • 1 tbsp golden caster sugar (I only added this because the peanut butter I used is an organic one that doesn’t contain any sweetness)
  • 140g milk chocolate chips


  1. Cream the butter and the peanut butter together with a hand mixer or a wooden spoon, making the mixture smooth.
  2. Beat in the vanilla extract.
  3. Mix together all of the dry ingredients in a separate bowl.
  4. Add the dry ingredients to butter mixture slowly and mix until the dough comes together.
  5. Stir in the chocolate chips, and turn the dough out onto a piece of waxed baking paper.
  6. Gently pull the dough together and form it into a log. If it’s is still crumbly you can work it with your hands until it holds together smoothly.
  7. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and pop in the fridge for at least a couple of hours.
  8. After it has been chilled unwrap your log and slice it with a sharp knife. You don’t want to make your cookies too thick or too thin, so aim for about 1/3 inch. If your slice crumbles a bit, just smoosh the dough back together. These don’t have to be perfect!
  9. Preheat your oven to about 170 degrees and line and slightly greased baking tray.
  10. Pop your disks onto the tray and bake for about 12-14 minutes. The cookies will not be browned and they may even look undone, but please don’t over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
  11. Let the cookies cool on the tray for 5 minutes before transferring to a rack.
  12. Get ready to enjoy them with a cold glass of milk and let there shortbread goodness fill your mouth!

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