Peanut Butter Chocolate Chip Shortbread Cookies | Full Fork Ahead

By McCarleyRHLAC

Ingredients

• 1 stick, (1/2 cup) unsalted butter, room temerature
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1 1/4 cup all purpose flour
• 1/4 cup confectioner’s sugar
• scant 1/2 teaspoon sea salt
• 3/4 cup milk chocolate chips

Details

Servings 20
Preparation time 20mins
Cooking time 25mins
Adapted from fullforkahead.com

Preparation

Step 1

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.

Let the cookies cool on the pan for 5 minutes before transferring to a rack.

Notes:

One thing I insanely loved about these cookies, aside from their tendency to melt in my mouth – YUM – was that the sea salt we used was a bit coarse, and so you get little crunches of the salt when chewing the rest of this gorgeous cookie. It was a perfect way to experience the salt and the sweet side of cookies, which is what makes them so great.