These peanut butter shortbread cookies combine the flavors of two popular desserts: shortbread cookies and peanut butter cookies! With this recipe, you can have the best of both worlds.
They have the buttery and crumbly texture of shortbread cookies, and the flavor of peanut butter cookies! Plus, they have chocolate chips folded into the batter, which gives a hint of chocolate with every bite.
Not only are these peanut butter chocolate chip shortbread cookies tasty, but they’re also easy to make. They’re slice-and-bake cookies so you can make them all in one batch, or bake them individually.
Keep reading to learn how to make these shortbread peanut butter cookies.
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Ingredients for the slice-and-bake shortbread cookies
To make this cookie recipe, you’ll need the following ingredients:
- ½ cup unsalted butter, at room temperature
- ⅓ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup confectioner’s sugar
- ½ teaspoon salt
- ¾ cup dark chocolate chips
You’ll also need a mixer and a 14 x 12-inch piece of parchment paper.
This recipe makes 18 peanut butter shortbread chocolate chip cookies, but you can double the ingredients if you need to make more cookies.
How to make the easy peanut butter shortbread cookies
Place the butter and peanut butter in the bowl of a stand mixer. Beat at medium speed until they are combined.
Add the vanilla extract and beat for 10 seconds more.
Place the all-purpose flour, confectioner’s sugar, and salt in a separate bowl. Whisk to combine the dry ingredients.
Gradually add the flour mixture to the creamed butter and peanut butter. Mix until everything is combined and the batter is thick and smooth.
Reduce the speed to low and fold in the chocolate chips. Beat for about 10 seconds.
Remove the bowl and continue stirring the batter by hand to ensure the chocolate chips are evenly dispersed throughout the dough.
How to form the slice-and-bake cookie dough log
Since this is a slice-and-bake cookie recipe you’ll need to form the dough into a log for slicing.
Cut a 14-inch x 12-inch piece of parchment paper. Lay the peanut butter shortbread batter on the paper.
Roll the dough into a log that is about 10 inches long with a 2-inch diameter. Shape it with your fingers until it holds its form well.
Wrap the parchment paper around the dough and twist the ends securely. Place it in the refrigerator for 2 hours. Chilling the dough is an important step, because it makes the dough much easier to slice.
When the dough is almost completely chilled, preheat the oven to 325°F (162°C). This lower oven temperature creates a melt-in-your-mouth texture and prevents the chocolate peanut butter shortbread cookies from browning too quickly.
Remove the dough from the fridge and cut the log into slices about ⅓ inch thick with a sharp knife.
Place the cut peanut butter shortbread cookies on a baking sheet lined with parchment paper or a silicone mat.
Bake the cookies in the preheated oven for 17-20 minutes. Your cooking time will depend on your oven and the thickness of the dough when it is sliced.
Take care not to over-bake these cookies. This type of cookie will not brown the way normal cookies do. Shortbread cookies have a pale finish with lightly browned edges when baked.
Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to finish cooling.
Note: You can cook all of the cookies now, or slice and bake as many as you like at a time.
If you’re not baking them all now, wrap the remainder of your log of dough in plastic wrap. It will keep in the fridge for 3-5 days.
When you are ready to bake the cookies later, you will need to let the log come up to almost room temperature, or the dough will be crumbly when you slice it.
More cookie recipes
Are you a fan of peanut butter, shortbread, and chocolate chip cookies? Try one of these recipes that feature these flavors.
- Scottish Shortbread Cookie Recipe – A classic shortbread cookie with a delicate, buttery taste.
- Irresistible Peanut Butter Chocolate Chip Cookies – Two of your favorite flavors in one delicious cookie.
- Jumbo Peanut Butter Sandwich Cookies – This cookie sandwich has a delicious peanut butter cream cheese filling!
Share these chocolate peanut butter shortbread cookies on X
If you enjoyed the taste of these shortbread cookies, why not share the recipe with a friend? Here is a post to get you started:
🥜🍪 These slice & bake peanut butter shortbread cookies are filled with chocolate chips. They are an easy cookie recipe that is perfect for any occasion! #PeanutButterCookies #CookieRecipes #ShortbreadCookies… Share on XPin this recipe for slice-and-bake shortbread cookies
Would you like a reminder of this recipe for peanut butter shortbread cookies with chocolate chips? Just pin this image to one of your dessert boards on Pinterest so that you can easily find it later.
You can also watch this YouTube slideshow video that shows how to make the chocolate chip shortbread cookies.
Peanut Butter Shortbread Cookies With Chocolate Chips
These melt-in-your-mouth shortbread cookies take the traditional recipe up a notch with the addition of both peanut butter and chocolate chips.
As a bonus, this is a slice-and-bake cookie recipe, so you can make as many as you would like at a time, and save the dough to make more later.
Ingredients
- ½ cup unsalted butter, at room temperature
- ⅓ cup creamy peanut butter
- ½ teaspoon pure vanilla extract
- 1 ¼ cups all-purpose flour
- ¼ cup confectioner’s sugar
- ½ teaspoon of salt
- ¼ cup of dark chocolate chips
Instructions
- Put the butter and peanut butter in the bowl of a stand mixer.
- Cream the butter and the peanut butter on a medium speed until light and fluffy.
- Add the vanilla extract and mix well.
- In a separate bowl, add the flour, confectioner's sugar, and salt. Whisk until the dry ingredients are combined.
- Add the dry ingredients to the butter and peanut butter mixture.
- Mix well. The dough will be slightly crumbly.
- Lower the speed to low and add in the chocolate chips. Mix for 10 seconds.
- Remove the mixing bowl, and continue mixing the dough with a wooden spoon. Make sure that the chocolate chips are evenly dispersed throughout the dough.
- Cut a piece of parchment paper that is 14 x 12 inches in size. Place the dough on the parchment paper.
- Since the dough will be crumbly, you'll want to use your hands to press the dough together.
- Form the dough into a log about 10 inches long and about 2 inches in diameter.
- Wrap the parchment paper around the cookie dough. Twist the ends of the paper securely and refrigerate for 2 hours.
- Preheat the oven to 325º F (162º C).
- Using a sharp knife, cut the dough log into slices about ⅓ inch thick.
- Place your sliced cookies on a baking sheet lined with parchment paper or a silicone mat.
- Bake the cookies in the preheated oven for 17-20 minutes. The cooking time will depend on your oven and the thickness of your slices.
- Make sure not to overbake the cookies. When they are fully cooked, the cookies will be pale in color with lightly browned edges.
- Let the cookies cool on the baking pan for 10 minutes before transferring them to a wire rack to finish cooling.
- Enjoy!
Notes
The dough will keep in the fridge for 3-5 days if you want to make some cookies now and save some to bake later.
If you use the dough later, allow it to come up to almost room temperature, or the dough will be crumbly and hard to cut.
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Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 124Total Fat: 8gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 14mgSodium: 83mgCarbohydrates: 11gFiber: 1gSugar: 3gProtein: 2g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.