Peanut Butter Chocolate Chip Shortbread Cookies

Yep, that didn’t work.

This recipe is kinda a pain in the arse.

I have to say I really like the website from which I pulled this recipe. I’ve been on a kick trying lots of her recipes. They’re pretty solid and I’ve had success with them.

Not so much with this one.

I followed this recipe to a tee, even the part when I had to refrigerate it for two hours (which I wanted to cheat on by putting it in the freezer but Paul convinced me to follow directions, damn rule follower). But even so, this did not work.

When I rolled it into a log, the chocolate chips squished out everywhere. When I cut it with a super sharp knife, every single dough cookie crumbled and I had to mash the pieces together. When I ate the perfectly baked cookie, it was dry and crumbly.

So yeah, not a success today. But maybe y’all will have better luck. May the baking gods be with you!

Peanut Butter Chocolate Chip Shortbread Cookies (recipe care of

INGREDIENTS: 1/2 cup unsalted butter (at room temperature ~ important!), 1/3 cup creamy peanut butter (I like Jiff), 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: Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Make sure to get the butter and peanut butter completely combined and creamy. Beat in the vanilla. Whisk the sugar, flour, and salt together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly. 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. The log will be roughly 7 1/2–8 inches long. While the dough is chilling, pre-heat the oven to 350F Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/2 inch. If a slice crumbles a bit, just smoosh the dough back together. These don’t have to be perfect disks. Bake on a parchment or silpat lined baking sheet at 350F for about 12-14 minutes, depending on how thick your cookies are. 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.

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