Peanut Butter Chocolate Chip Shortbread Cookies

I’m on a serious peanut butter kick this month. A few weeks ago I shared a no-bake 4 ingredient peanut butter chocolate chip fudge recipe and today I’m back with some more dessert  because I had leftover peanut butter and chocolate chips. Woo hoo!

We all pin so many ideas and recipes, but let’s take some action people! At least once a month, cook or bake something that you pinned and link it in the comments!

I pinned this recipe from The view from Great Island and followed it pretty closely, but I would make some adjustments in the future.

Here’s what you’ll need:

  • 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
  • 1/2 tsp sea salt
  • 3/4 cup milk chocolate chips

A few things I didn’t know about shortbread cookies because I’d never eaten or made them before:

  • They don’t change shape when you cook them, what it looks like on the pan is what it looks like done
  • Even if you don’t think it’s done, take it out at the time stated on the recipe- there’s no eggs, so there’s no undercooking to worry about
  • Let them cool thoroughly- don’t be greedy and try to eat one right away because it will crumble to pieces (oopsies)

Ok now that we’ve got that out of the way, here’s how they’re made:

  • Mix together the vanilla, butter & peanut butter, I did this by hand but you could use a hand mixer
  • Whisk the flour, sugar, and salt together then add it to your mixture
  • Stir in the chocolate chips
  • The original recipe says to move this onto wax paper and wrap it up like a tootsie roll so you can slice off the cookies- this didn’t work for me because I just didn’t have knives crazy sharp enough to cut through it. So I recommend you just toss the dough in a tupperware. Refridgerate AT LEAST two hours
  • When you put your dough on the cookie sheet be sure to flatten it to the thickness you want your cookie- don’t place rolled balls on the sheet because remember they don’t change shape.
  • Bake on a greased cookie sheet for 12-14 minutes at 325*
  • Let cool for at least 10 minutes before moving the cookies and stuffing your face.

These were a hit because they were insanely delicious, I recommend you give them a try. Be sure to check out all the other Pinterest recipes I’ve tried out here!

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