These Peanut Butter Chocolate Chip Shortbread Cookies are some of the tastiest desserts ever. Try these chocolate chip cookies even once and you will understand what I’m talking about!
Chocolate Chip Shortbread Cookies with Peanut Butter
Like every year, at the beginning of December, there is a red lamp on and in short that means “cookie alarm”. Now, you can suppose that this means looking through many possibilities for the famous Christmas Cookies. Taking into consideration that on my Pinerest boards, there are at least twenty fantastic ideas of all sorts for this occasion and here comes a new headache for me and a great chance for my husband to make jokes on my problems.
What do you think of this “Christmas M&M Cake Mix Cookies? Maybe they are the best solution for this year” was my usual way to start the conversation with my husband after looking through all sorts of cookie recipes for a whole hour.
“Nooo, I think the red ones (red velvet) are much better!” answered my husband with a suspicious amount of interest.
“Really? I also like them very much”. Now I was in a serious dilemma.
“And the ones in the shape of a Christmas tree are also cute” he added now obviously smiling. It was now clear that the joke was on me.
But when I answered back, he said this was something he had seen many times before, that he knew it was going to last for a few days and that the only thing he was sure of is that he won’t be seeing any cookies on the table that day.
“ Well, OK, what kind of cookies would you like to eat today?” I asked knowing in advance what the answer will be.
“Well, you know, the simple ones with the chocolate chips” was the standard answer.
How to Make Chocolate Chip Shortbread Cookie Dough:
And those simple cookies were unbelieavable! Peanut Butter Chocolate Chip Shortbread Cookies which I baked really often, and everyone in our house loved them, just like the peanut butter cheesecake that I often make.
“Ok, Ok, you will get your cookies”. I decided to move my thoughts away from my Christmas cookies problem and leave it for some other day.
And so, in only a few minutes, the tasty cookie dough was mixed and shaped into a log and left to cool off for a few hours in the fridge before baking. And if you have not baked these Chocolate Chip Shortbread Cookies all that you need are simple flour, unsalted butter, confectioner’s sugar, vanilla extract, peanut butter and chocolate chips and you are ready for top notch cookies enjoyment.
In the end, you only need to cut the cookies into slices as thick as you like and bake of about 15 minutes.
And, as the smell of Chocolate Chip Shortbread Cookies began to spread over the house, my kitchen was already full of well known faces waiting for their portion of these phenomenal cookies.
And so, even though one of the cookies were baked (and almost eaten), the problem with my Christmas Cookies stayed unsolved, which means that we will be together soon on this blog and solve that question 🙂
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Chocolate Chip Shortbread Cookies with Peanut Butter
Prep Time: 30 minutes- Cook Time: 14 minutes
- Total Time: 44 minutes
Yield: 20 cookies 1x
Category: Dessert
Method: Oven
Cuisine: American
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Pin RecipeDescription
These Peanut Butter Chocolate Chip Shortbread Cookies are some of the tastiest desserts ever. Try these chocolate chip cookies even once and you will understand what I’m talking about!
Ingredients
- 1/2 cup unsalted butter (room temperature)
- 1/3 cup creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all-purpose flour
- 1/4 cup powdered sugar
- 1/2 teaspoon sea salt
- 1/2 cup miniature milk chocolate chips (or 3.2 oz. milk chocolate chopped in small chunks-do not leave large chunks because it will be hard to slice the cookies when you take the dough out the fridge)
- 1/3 cup miniature chocolate chips
Instructions
- Whisk the dry ingredients together and set aside.
- Cream together softened unsalted butter and peanut butter, then mix in vanilla.
- Add dry ingredients to butter mixture and mix until the dough comes together.
- Stir in chocolate chips.
- Transfer the dough out onto parchment paper ( if the dough is still crumbly work it with your hands until it completly holds together) Form the dough into a log(but press it relly well or it wil crumble when you slice the cookies) and roll it up in the parchment paper and refrigerate for at least a couple of hours.
- Preheat the oven to 325F and line a baking sheet with parchment paper.
- With a sharp knife slice the log into slices about 1/3 inch ( if the slices crumble a bit, you will have to press it back together with your hands)
- Bake the cookies for about 12-14 minutes (they will look undone, but don’t over bake them)
- Let them cool for 5 minutes on a baking sheet before transfer them to a rack.
26 comments
[…] chocolate chip shortbread peanut butter cookies […]
Hi can you freeze the dough??
If so do i take it 24hr before baking the cookies ???
You can keep the dough for a week in the fridge in air tight container. I didn’t try to freeze it so I can’t help you with that.Take the dough out the fridge for at least half an hour before start to slice it or it will crumble a lot.
I just made the dough. It was not crumbly or stiff. I had to spoon it out with a spoon. Is the ingredients correct.
I’m sorry Diane but the ingredients are correct, I don’t know what hapened with your dough, because it should be stiff.
did you remember to refrigerate the dough? It’s easy to forget that part, but that’s what makes the dough hard enough to slice.
So the 1/2 c. Mini chips are milk chocolate. What kind is the 1/3 c of chocolate chips supposed to be? Semi-sweet?
Hi Mary, 1/3 semi-sweet chocolate chips.
[…] Peanut Butter Chocolate Chip Shortbread Cookies […]
Try slicing the cookie log with dental floss. Should cut smoothly and prevent the crumbling. Place floss under the log. Cross the tails over the top and pull gently.
I did not like these cookies. Something was not quite right. The dough was fine. But after baking, the cookies were very powdery and crumbly, not like shortbread. Also, I didn’t think it tasted quite right. Only thing I thought of is I used all natural peanut butter which does not contain sugars and emulsifiers. Maybe adjustment needed to be made to compensate for the difference in peanut butter like adding a little sugar, palm oil or soy lethicin. I’m pretty sure you probably used Jiff or Skippy when creating this recipe.
I think using all natural peanut butter changes the flavor to any peanut butter cookie… yuck
So you use 1/2 cup + 1/3 cup miniature chocolate chips?
Hi Jessica, that’s right 1/2cup + 1/3 cup because I used two kinds of chocolate chips.
I’m confused. Is it 1/2 or 1/3 C milk chocolate chips?
Thanks
Lee
Hi Lee,it’s 1/2 cup milk chocolate chips plus 1/3 cup semisweet chocolate chips
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Shouldnt there be egg, baking powder or baking soda?
Hi Cherri, you don’t need egg, baking powder or baking soda for this recipe.
[…] How many recipes I try, from time to time, I go back to the beautiful Peanut Butter Chocolate Chip Shortbread Cookies. […]
[…] cookies, especially with chocolate chips. I shared a few recipes so far. Maybe you remember my Peanut Butter Chocolate Chip Shortbread Cookies , Soft Chocolate Chip Cookies or White Chocolate Strawberry Shortbread Cookies or Christmas […]
[…] Using different add-ins I’ve already made so many different cookies all vying for the title of Best Christmas Shortbread Cookie. Surely you know my Maraschino Cherry Shortbread Cookies I made last year. But if you are a not huge fan of fruits, I have a classic combo: Peanut Butter Shortbread Cookies with Chocolate Chips. […]
Very bad recipe ? I did everything correctly following recipe and dough was very dry and after baking cookies were falling apart
Hi, I’m having a hard time finding many milk chocolate chips can I just use the regular size??
Hi, what I meant to say is I’m having a hard time finding the mini milk chocolate chips can I just use the regular sized milk chocolate chips instead of the minis??
I am a shortbread cookie lover! I just made these and upon tasting the dough, I thought that it needed something to sweeten it a little. I used 1/2 white chocolate chips and 1/2 semi-sweet. I prefer milk chocolate, but didn’t have any. I also think that peanut butter chips would be good! From another shortbread cookie recipe, I beat the dough (without chips!) for 7 minutes and they come out better than other shortbread recipes I’ve made where you mix just until mixed. They were, for sure, melt in your mouth! I also dropped them immediately from a scoop. They came out perfect! If I ever do use semi-sweet chips, I will drizzle some icing on the top. I think that this recipe is good.