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!