The all time most popular post on my blog so far has been my Double Dark Chocolate Shortbread Cookies. I'm happy for that cookie, I really am. It deserves the attention it's gotten, after all, when was the last time you saw a cookie that intensely chocolaty? But I got to thinking that my other shortbread cookies deserve a little love, too.
Like this one. It's made with creamy peanut butter, sea salt and milk chocolate chips.
It's like if one kid had a room full of trophies and the other always got stuck out in left field. It kinda gets my maternal adrenaline flowing.
You know I love these slice and bake shortbread recipes. Who wouldn't love to have a log or two of cookie dough hanging out in their fridge? You can get all the measuring and mixing and messy hands out of the way early and then have the luxury of fresh dough waiting at your beck and call. Let me put it another way: when you've got this dough in the fridge you're 12 minutes away from nirvana.
Peanut Butter Chocolate Chip Shortbread Cookies
oven to 325
makes about 21 small cookies
1 stick, (1/2 cup) unsalted butter, room temp
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup confectioner's sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips
- Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla.
- Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together.
- Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours.
- Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks.
- Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
- Let the cookies cool on the pan for 5 minutes before transferring to a rack.
These cookies have a melting texture, and I'm sure I don't need to tell you about the magical combination of peanut butter and milk chocolate. They'll even stick a wee bit to the roof of your mouth...have a cold glass of milk ready.
** Check out this post for an updated look at these cookies!
I could make myself sick by making these because I am pretty sure I would eat them all and not give anyone else a chance to taste! They look absolutely delicious
ReplyDeleteI sooo agree! Wish I had some self control when it comes to sweets!
Delete12 minutes away from Nirvana? Really? You had to put it that way? These sound beyond delicious. Why can't we be neighbors, Sue? that way I could just run over to your house for a sampling of each and every thing you bake! (Are you scared of me yet?)
ReplyDeleteYum! These look like perfect cookies! Peanut and chocolate is of course the best combination, but with the addition of some sea salt I bet it is beyond delicious!
ReplyDeleteYour shortbread looks delicious, and so much more "together" than mine. Great post!
ReplyDeleteI love peanut butter cookies and I made a mess of them last weekend only they were not peanut buttery enough for me. These might hit the spot as I love the delicacy and crunchiness of shortbread cookies. Toss in some chocolate chips and you have earned the approval of my two "sweet tooth" kiddos. I actually made a batch of brownies yesterday only to find them half gone as little fingers found their way to them :)
ReplyDeleteMy daughter actually commented to me that she is craving your chocolate chip pumpkin bread. Were heading to Carmel this weekend to visit my in-laws so I am going to make some to take down with us.
I don't know how you get such beautiful posts out everyday. Kudos to you for that. I can only manage 2 posts a week and that is a stretch for me. I may not always comment on your blog, but I am reading each and every post :)
Sue,
ReplyDeleteThese look amazing! I love shortbread and combine that with peanut butter and chocolate and a glass of cold milk, YUM!! I do love that you can make these and bake later. Although if I had these in the refrigerator, I don't think I could think about anything else. Lovely photos!
xo
annie
Whoa. I might have to make these--today even. I've been on a shortbread kick and these sound fantastic. Wonder if I have peanut butter in the pantry...
ReplyDeleteSnow day today, no work!!!!! Could you deliver 5 or 6 of those cookies please? A really good looking cookie!
ReplyDeleteLOL, "I'm happy for that cookie"
ReplyDeleteAmerican cookies are dreamy, i've only ever made the one can dubs went crazy for them, hmm, has he been good enough to warrant these? I wish you were my neighbour, I'd be hanging around by the back door all the time like a old tramp!
The dough looks sublime. I don't know if it would ever make it to the oven... ;)
ReplyDeleteWow1 Those cookies look amazing!I have to make them for my son!
ReplyDeleteThese look amazing! I can't remember if I've ever seen a peanut butter shortbread recipe before, because I feel like I would have made them immediately if I had! These are definitely going on the 'to make' list, thanks for sharing!
ReplyDeleteDrool! If I could only get through my screen, I would grab the entire tube back there on your countertop. Oh, they look so good. I'll never lose weight by Easter at this rate!
ReplyDeleteGood idea to have spare dough waiting. Although that means they would be too easy to pop in the oven - and then they would be gone in a minute if they looked as good as these.
ReplyDeleteThese sound delicious! I may have to try these and post my result on my blog. I love to cook such sweet treats!! Stop on by my blog if you'd like!
ReplyDeletedaydreamdish.blogspot.com
yummy..plan on making them this weekend....
ReplyDeletei like cookies that get rolled and sliced--it's so easy! it doesn't hurt that chocolate and peanut butter are also involved... :)
ReplyDeleteJust made them. They were absolutely amazing. Make sure you pack the dough tightly-as it crumbled when I was slicing it. I also used a serrated bread knife- which seemed to help make a cleaner cut through the chocolate chips. Can't wait to make them again.
ReplyDeleteOhhh….yum!!! Thank you for sharing!
ReplyDelete: )
Julie M.
Seriously, I have to make these tomorrow. Anything w PB, shortbread and choc chips is heavenly.
ReplyDeleteThanks for sharing.
xo
E
http://www.urbanchiqueness.com
I just made these amazing cookies tonight and boy they were as good as they looked. I love the idea of having a homemade roll of cookies in your fridge when you want "fresh" cookies right away. Really easy to make and had everything needed to make them right away. Like other people have commented, I will defintatly be baking the first batch and send some with my hubby to take to work and to my daughters dorm. I thought since I was making one batch I'd double the recipe and they came out fine. Thanks so much for sharing. Im new to your blog and look forward to going through your recipes as there are alot of recipes I have never heard of but look really good. Im always looking for new meal ideas.
ReplyDeleteThese definitely look like they deserve some attention too! I love the idea of having them in the fridge ready to cook at a moment's notice.
ReplyDeleteThese look amazing! My two year old loves to help me in the kitchen, and these would be perfect for her to help with :) We made your pumpkin muffins together, and now we have to make them all the time - they are her favorite!
ReplyDeleteOH MY..these look amazing...I do not have time to make them today..but I am going to do it anyway! I just can't help myself :) Thank you for sharing.
ReplyDeletedoreen
I made these for my family tonight. They loved loved loved them. Perfect amount of peanut butter!
ReplyDeleteThe dough is chilling in the fridge- for a couple of hours arghhhh! Cannot wait to try them.
ReplyDeleteThese are chilling in my fridge now, and the dough is DIVINE!
ReplyDeleteI did make 2 small changes, that I like so far, and will update when they are baked.
Instead of all flour, I finely ground raw almonds in the magic bullet, with about 2 tbsp of flour.
I used about 1 1/4 cup ground almond, plus about 4 TBSP flour.
And since I PB the mister all the time, I used almond butter in place of the PB (this time).
Update:
ReplyDeleteThe cookies were AWESOME, even with the changes I mentioned above, and I'm making a second batch now.
Thanks for the recipe. It's my first go with shortbread.
Mine came out waay oo dry. Any suggestions as to what I may have done wrong?
ReplyDeleteI just made a batch of these and I'm waiting for them to come out of the oven right now... I'm trying not to freak out! :) They look SO good!!
ReplyDeleteKrista--- If the dough was too dry, make sure you measure the flour by scooping it into the cup and leveling it off with a knife so you get an accurate amount. Also it helps to have the butter completely soft and to make sure to thoroughly work it into the flour. It will be crumbly at first. Hope this helps.
ReplyDeleteHave you ever froze this dough before? I would love to make up a few batches so I could pull out of the freezer, bring to room temperature and bake. I was wondering how they turned out if you have done so. Thx :)
ReplyDeleteI made these today and they are in the oven now! I did not have confectionary sugar though... So I used regular sugar! The dough felt fine. And tasted good too!! I have my milk ready for when they come out of the oven
ReplyDeleteAnonymous---yes you can absolutely freeze the dough, just thaw it overnight in the refrigerator. If you slice the log first you can freeze the unbaked slices and just put them straight into the oven. Your cooking time will be a little longer, just keep an eye on them.
ReplyDeleteThese look(and sound) over-the-top amazing!
ReplyDeleteThese look so amazing and I am on my way to the store to pick up a few ingredients so I can make them NOW. I love PB and chocolate, but if I wanted to omit the PB should I add something in its place? Or would it come out right just taking it out?
ReplyDeleteCan I use chunky pb? That's all I have in my house and want to make now.
ReplyDeleteAmy K---here's my recipe for plain chocolate chip shortbread, it's actually my favorite of all:
ReplyDelete2 sticks softened butter
1/2 cup sugar
1 tsp. vanilla
2 cups flour
1 cup chocolate chips
Hope that helps!
Anonymous---Sure, use chunky peanut butter, I'm sure that would add a nice crunch.
ReplyDeletenice opinion.. thanks for sharing...
ReplyDeleteI made these the other night because I could not stop thinking about them. They were good. Not great. Everything went together great and I had high hopes. When it was time to slice and back them they just crumbled. I just smooshed them together to bake them. The dough didn't taste great, but I hoped the cookies would be better. Warm from the oven they were not good. The next day though, good. So next time I'll make these up the night before and eat them the next day.
ReplyDeleteWow these were way too easy to make.
ReplyDeleteI love shortbread. Peanut Butter & Chocolate, YUM!
I used semi-sweet chocolate chips. Was just right.
Only suggestion is that I would list the sugar as
1/4 cup powdered sugar
Confectioner's Sugar is the general name of this type of sugar that people worldwide know it by.
DeleteYes, this type of sugar is also labeled as powdered sugar but you still need to be careful when purchasing any by that name as you will get different grinds, unless the package is so marked.
As most poeple know -Confectioner's Sugar - comes in different grinds. The more X's listed, the finer the grind.
Also - Powdered Sugar to many - is made at home by just grinding white sugar with a mortar and pestle or food processor or coffee grinder, etc. to turn it into a - powdered sugar.
Whereas commercially purchased Confectioner's Sugar has cornstarch and white wheat flour as other added ingredients besides white sugar.
I always specify 10X Confectioner's Sugar - as for store bought grinds - even though I make my own which is more close to 14X. Since I live most of the year 3 hours air flight time to the nearest large town with a grocery store - I make my own superfine plus finer grind, using Organic Sugar and organic arrowroot powder. Very inexpensive compared to store bought.
And when posting recipes to the Internet - where they are seen and used worldwide - you should always use the commonly known correct name of items, supplies, etc.
Powdered Sugar and Icing Sugar is unknown to many in countries outside of the USA. But of course, if they find the recipe on the Internet - then all the have to do is GOOGLE it and find out.
Delicious!! Making another batch for Easter because I ate too many yesterday :)
ReplyDeleteI made the recipe a couple of times now with hazelnutbutter and geez my diet plans are down the drain :-)
ReplyDeleteprairiesummers---hazelnut butter sounds like a great idea!
ReplyDeleteI made these and blogged about them! Thank you so much for sharing the recipe! These ROCK! http://bakingwithblondie.blogspot.com/2012/04/peanut-butter-chocolate-chip-shortbread.html
ReplyDeleteThese were so good, and really easy! I took them to church this morning, and they were at hit!
ReplyDeleteI made these & the double chocolate ones. I used almond extract in the chocolate batch.
ReplyDeleteThey baked up fine in a toaster oven. I just wanted a few & didn't want to heat the kitchen up. A bit crumbly, but yummy. The raw dough is good, too!
I like that they don't have eggs as we have a family friend who is allergic.
Is there any substitute for peanut butter? Like nutella? :)))
ReplyDeleteNot sure about nutella, I think it might have too liquid a texture for shortbread, but you could try! You can also use any other type of nut butter, like almond, etc.
DeleteHoly Cow! These look delish!
ReplyDeleteOHHHHHHHHHHH boy, I sure wish I didnt come upon these beauties on Pinterest!! I have never had a food item addict me like these wonderful cookies do! I never make sweets anymore since all of my kids are adults and out of the house. But I looked at these wonderful cookies on Pinterest and made the mistake of making them! LOL!! They are wonderful!
ReplyDeleteI am not sure why people say that these cookies are crumbley? Im thinking they have never had "shortbread" cookies or they wouldnt comment on that.
ReplyDeleteI am not sure why people say that these cookies are crumbley? Im thinking they have never had "shortbread" cookies or they wouldnt comment on that.
ReplyDeleteThese look amaaaaazing! With a glass of cold milk!
ReplyDeleteThese were terrible! I'm sorry, but they were SO dry... just awful. Sounded & looked good, but they were extremely subpar.
ReplyDeletedo i sift the flour before using it?
ReplyDeleteI made these cookies yesterday for a gift. These are absolutely the perfect shortbread cookie!! I didn't have milk chocolate chips so had to use what I had on hand, semi-sweet mini chocolate chips. Of course I taste tested before they left my hands! Now I've got to make a batch just for ME!!
ReplyDeleteLook how many people you have absolutely drooling over these thick, chunky, chocolate-y, peanut butter-y, gooey, rich, mouth-watering-ly...incredible cookies! We all want them NOW!
ReplyDeleteOh my..these look so good. I am drooling too. :)
ReplyDeleteNew Follower and E-mail Subscriber.
Elizabeth
Silver's Reviews
http://silversolara.blogspot.com
I'm going to try these out today..by the way..I was the kid stuck in left field...sometimes right...almost never center. ;)
ReplyDeleteThey´re in the oven right now...... we´ll see!! But let me tell you... the dough alone made my day!
ReplyDeleteI just took them out and they are very soft.... Should I put them back in the oven for another while... HELP!! Im a total amateur in this cookie thing!!!!
ReplyDeleteShortbread firms up as it cools, so don't worry.
Deletei loved the taste of them, however even though my butter was super super soft (it was already nice and soft but then i had to leave for a couple of hours so didnt make them until i got back), i found the dough to be kind dry, but it still came together okay. the trouble came when i tried to slice them. even though they were well chilled-to the point that they were rock solid-and i was using a very sharp knife, when i tried to slice them, they just fell apart as soon as i hit a chocolate chip, and the dough was so cold that i had a hard time even smooshing them back together so i just did it as best as i could and hoped they melted together. i think next time i try these (and there will be a next time!), im going to skip the chocolate chips. if i decide to try the chocolate chips in it again, ill get the nestle mini chips. maybe it was the chocolate chips i was using-i sent my husband to the store for them and he brought home the ghirardelli milk chocolate chips which taste divine but are wider and flatter than nestle chips-maybe they were just too big and thats why the dough crumbled around them.
ReplyDeleteThat is a problem with the large chocolate chips, and this is one of those cookies that won't slice perfectly. I've had no problem just patching the slices back together. Be careful not to chill your dough too long, or it will get very hard.
DeleteI'm addicted to baking with nutella. I used it instead of peanut butter and it was AMAZING. my kids loved that they could eat the batter!!! NO EGGS!!!
ReplyDeleteOn va tester si ces cookies ont un succès en France !
ReplyDeleteJ'ai suivi à la lettre la recette et la pâte m'attend sagement pour la cuisson ce soir :)
Affaire à suivre...
How come there is no baking soda or baking powder in this recipe?
ReplyDeleteShortbread does not have leavening.
DeleteI don't have parchment paper or the special silpat sheet... Can I just cook them without it, or maybe spray the baking sheet with oil or rub on some grease?? Thanks
ReplyDeleteOw, i used the wrong sugar, and its really dry and crumbley .. any way to fix it? :( i shouldnt bake when im so tired
ReplyDeleteOw, i used the wrong sugar, and its really dry and crumbley .. any way to fix it? :( i shouldnt bake when im so tired
ReplyDeletewondering if there are any tasty subs for the butter...I'm allergic.
ReplyDeletewondering if there are any tasty subs for the butter...I'm allergic.
ReplyDeleteJust made these tonight and am sitting down with one now...delicious!!! Thanks for the recipe!
ReplyDeleteI used mini choc chips, then rolled them on parchment paper and scored. Refrigerated a couple of hours then baked. They were WONDERFUL.
ReplyDeleteThe mini chips is a great idea, it would also help with slicing the log of dough.
DeleteThese are soooo good, but I always have to reshape every slice because the chocolate chips get in the way! Any solution for this?
ReplyDeleteLooking forward to trying this, do you think it would be much of a problem to use white-whole wheat flour, and salted butter?
ReplyDeleteNo, I think that would be an interesting change, I love white whole wheat flour!
DeleteI LOVE shortbread cookies! And this combo with the chocolate chips and peanut butter are only going to make them more delectable. Thanks for this recipe. I am sure it will become one of my family's favorites!
ReplyDeleteThese cookies were soooo dry, not that great :(
ReplyDeleteI've been making this for a little less than a year, after finding this recipe. I always have a couple of rolls in the freezer and when I head over to a house party or something I'll pop them in. All of my friends love these cookies, and they do well at high altitude. Thank you so much for sharing.
ReplyDeleteSo glad you like them!
Deletethanks for sharing.
ReplyDeleteI'm sad... I think they are too salty. Other than that, the texture and shortbread taste is fine. Can I use table salt instead of sea salt next time? Thanks!
ReplyDeleteSure, and definitely adjust the salt to your own taste!
DeleteI just made these.. YUM! The taste is awesome, but it only makes about a dozen and they are VERY fragile. Most of mine broke apart, but I put the chunks in a tupperware and now on to the freezer. I think they'll make a good NY happy hour treat!
ReplyDeleteThe chocolate chips in the dough make it a little hard to slice. Use your sharpest knife, and dipping it in boiling water (then drying it off) before each slice helps.
DeleteYum! Just made these and sprinkled a littl extra sea salt on top before baking! Melt in your mouth good!!!
ReplyDeleteSo glad you liked them, I think I need to make another batch!
DeleteI want to try these. where does the salt come in in the recipe. ? Does it go into the dough mix or sprinkled on top? thanks
ReplyDeleteYou could do it either way, Shari, but I mix it in with the dry ingredients.
DeleteAfter reading some of these comments, I'm a bit worried. I chose this recipe to make for a cookie swap (in 2 days!) and now I'll have to triple the recipe to get enough cookies to share. Also, would it help to freeze the logs of dough before slicing them to keep them from crumbling? I want to present unbroken cookies for my cookie swap.
ReplyDeleteHi Nancy---you can do a couple of different things...you can just use a scoop and drop the dough directly onto a cookie sheet to bake, and avoid the whole slice and roll thing.
DeleteIf you want to roll and slice, make sure your dough is completely mixed and smooth as you roll it up in the log. Then, when slicing, it helps to dip a very sharp knife into very hot water each time you slice down on the log. But if you do get crumbling, just push the slice back together with your fingers right on the cookie sheet. It will bake up fine. Hope this helps!
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I do believe I will have to try this recipe. One of the best combinations of flavor ever. Can you guesstimate the size of the log you end up with (diameter, length) just so I have a sense of about how big they should be given the time you recommend for baking? Thanks!
ReplyDeleteI love peanut butter cookies!!
ReplyDeleteDelicious! Love slice and bake and love peanut butter and chocolate.
ReplyDeleteI am just about to make these for the second time, just wanted to know they've made it over to London, England!!!! We love them :)
ReplyDeleteThat's so exciting---you guys are the experts on shortbread!
DeleteI have a few questions......I am out of peanut butter, but have Nutella on hand. Could I interchange them in this recipe? Also, can I keep the log in the fridge for a while and do I need to bring it to room temp. before slicing?
ReplyDeleteI don't think Nutella would work, Betty, because it has such a different consistency. However if you're up for an experiment, you could try! And yes, I would let the dough warm up just a bit if you find it's too stiff to slice easily.
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