Peanut Butter Chocolate Chip Shortbread Cookies
|Categories:||Cookies, Quick & Easy|
|Serves:||makes 24 med size cookies|
|1/2 c||butter, room temperature|
|1/3 c||peanut butter, creamy|
|1/2 Tbsp||pure vanilla|
|1 1/4 c||all purpose flour|
|1/4 c||confectioners' sugar|
|1/2 tsp||sea salt|
|3/4 c||semi-sweet mini chocloate chips|
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DirectionsIn a mixing bowl, cream butter and peanut butter together until well combined and creamy. Add vanilla, mix well.Whisk together flour, confectioner's sugar and salt; add to peanut butter mixture; mix well. Add chocolate chip and stir until will combined. I used my hand to combine the chips. Dough is a little crumbly.Roll into a log, about 10-inches long; wrap in wax paper and refrigerate for 1 1/2 to 2 hours until good and firm or longer if you don't want to bake right away.Once firm, remove from refrigerator and slice (with sharp knife) about 1/3-inch slices. Place on cookie sheet lined with parchment paper. Bake 12 to 15 minutes in oven preheated to 325 degrees. NOTE: cookies my crumble some while slicing, simply press it back together with your fingers.Once cookies have baked, remove from oven and allow 5 minutes cooling time on cookie sheet before transfered to rack to complete cooling.NOTE: Made another batch and was short 1/4 cup of mini chips so I used 1/4 cup finely chopped walnuts. Turned out really good!