Peanut Butter Chocolate Chip Shortbread Cookies

Diane Hopson Smith


I wanted to do something special for the guys that work on our vehicles and I needed something fairly quick, easy and yummy!

This recipe was perfect, something they could munch on with their morning coffee.

This is the kind of cookie that melts in your mouth, it's not to sweet and it's easy to make!

I found this wonderful recipe on Great Island Blog. This lady knows her cookies!! I made a very minor change on this recipe. The recipe called for milk chocolate chips, I only had semi-sweet mini chocolate chips on hand.

Hope you enjoy!

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makes 24 med size cookies


2 Hr 5 Min


15 Min




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

Directions Step-By-Step

In 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!

About this Recipe

Course/Dish: Cookies
Main Ingredient: Flour
Regional Style: American
Other Tag: Quick & Easy