Peanut Butter Chocolate Chip Shortbread Cookies
- 1/2 Cup Butter, unsalted, room temp
- 1/3 Cup Creamy Peanut Butter
- 1/2 tsp Vanilla extract
- 1.25 Cups All-Purpose Flour
- 1/4 Cup Powdered 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 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 thick. 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 at 325` for about 12-14 minutes. The cookies will not be browned and may look undone, but don't overbake!!
Cool and serve