Bakery, Cookies, Desserts

Peanut Butter Chocolate Chip Shortbread Cookies

0 Comments 29 June 2012

The recipe title reads like one long list of heck to the yes, please. As in gimme! Sis blogging partner found this recipe and it was like the alarm, it rang. We’re shortbread fans already, and the combo of peanut butter and chocolate was a siren’s call we could not ignore. We’re coming, cookie siren call!

Peanut Butter Chocolate Chip Shortbread 15

This recipe as is makes only one tube of cookie dough. What we’re saying is double it. Double it or you will be sorry! We didn’t because it was the first time making it and we had to be sure we’d like the sweet little things. Oh man did we like. Double the recipe – if you know what’s good for you. These will be so good for you.

Peanut Butter Chocolate Chip Shortbread 13

Shortbread dough is very easy to mix up, and takes no time at all. But you often need to chill it prior to baking and this recipe calls for creating your own tube of it, a lot like a store-bought one. It’s slice and bake, and you’re making it from scratch!

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So it’s that easy. Just place the dough on a sheet of parchment paper, shape it into a log and roll it up, using the paper to shape more as you twist the ends closed if necessary. Congrats – you’re dough is made and ready to chill. Soon you shall have some of the best shortbread cookies you’ve ever tasted. This I solemnly and a little drool-ish-ly promise you.

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The dough, while more firm than it was before going in the fridge, will still try to crumble on you sometimes while slicing your cookies. We eventually realized it helped to hold the part of the dough being cut off, very carefully and making sure to keep your fingers from getting the knife treatment, while slicing. If it still crumbles, just smoosh the dough back together to form a circular-esque shape. They don’t need to be perfect; in fact, part of their charm turned out to be the less-than-perfect shapes.

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We had an admirer stop by to check out our progress. Yes, it’s our Infrequent Miniature Cooking Assistant! We knew we were doing a good job by her approving smile.

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Thought they don’t look much different in color from their unbaked state, they are definitely baked. You don’t want this kind of cookie to get browned, it will be overdone by that point. The recipe said they would be melt-in-your-mouth good and they are. I’ve never had a shortbread cookie that did this before. It’s amazing, but they really do get all melty and goody and fantasticy. Have a glass of cold milk at the ready and enjoy. These cookies are such a treat.

Peanut Butter Chocolate Chip Shortbread Cookies

from The View From Great Island blog

Prep Time: 20 minutes    Cook Time: 14 minutes    Level: Easy    Makes: about 20 cookies

  • 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

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.

Author

- who has written 346 posts on Full Fork Ahead.

Wife, mom, indulgent reader and book blogger, who occasionally likes to think she can cook. Sometimes she's right, sometimes she's wrong.

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