Peanut Butter Chocolate Chip Shortbread Cookies
Description
Everyone will love the shortbread cookies. They have a combination of peanut butter and milk chocolate that no one can resist.
Ingredients
1 stick, (1/2 cup) unsalted butter, at room temperature (important!)
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup confectioner’s sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips
Directions
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Preheat oven to 325F. Line a cookie pan/ baking sheet with parchment paper.
Cream butter and peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla.
Whisk dry ingredients together and add to 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 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
Let the cookies cool on the pan for 5 minutes before transferring to a rack.