Description
These Peanut Butter Chocolate Chip Shortbread Cookies are buttery, crumbly, and melt-in-your-mouth delicious. The combination of peanut butter and chocolate chips makes them an irresistible treat for any occasion!
Ingredients
Units
Scale
- 1 cup (225 g) unsalted butter, softened
- 1/2 cup (125 g) creamy peanut butter
- 1/2 cup (100 g) granulated sugar
- 1/2 cup (100 g) packed brown sugar
- 2 tsp vanilla extract
- 2 1/2 cups (315 g) all-purpose flour
- 1/4 tsp salt
- 3/4 cup (130 g) mini chocolate chips
Instructions
1. Prepare the dough:
- In a large bowl, beat the butter, peanut butter, granulated sugar, and brown sugar together until light and creamy.
- Add the vanilla extract and mix until combined.
- Gradually add the flour and salt, mixing until the dough starts to come together. Stir in the mini chocolate chips.
2. Chill the dough:
- Divide the dough into two portions and shape each into a log about 2 inches in diameter. Wrap tightly in plastic wrap and refrigerate for at least 1 hour, or until firm.
3. Preheat the oven:
- Preheat your oven to 325°F (165°C) and line baking sheets with parchment paper.
4. Slice and bake the cookies:
- Unwrap the chilled dough and slice into 1/4-inch thick rounds. Place the rounds on the prepared baking sheets, spacing them about 1 inch apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
5. Cool and serve:
- Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use dark chocolate chips or chunks for a richer flavor.
- If the dough is too crumbly to shape, let it sit at room temperature for a few minutes before handling.
- Store cookies in an airtight container at room temperature for up to 5 days.