These Milk Chocolate Chip Peanut Butter Shortbread Cookies are a to-die-for combination of peanut butter, chocolate chips, and shortbread!

Chocolate Chip Peanut Butter Shortbread Cookies Revisited

 Shortbread is Scottish in origin, and in its classic form it’s a super simple dough made by rubbing butter and sugar into flour.

For all its humble farmhouse origins, shortbread has a deliciously addictive melt in your mouth texture that is unmatched in the baking world.

In fact the flavor of plain shortbread is wonderful because you actually taste the butter and flour themselves, and it’s a wonderful recipe to know because you almost always have the ingredients on hand to make up a batch.

Chocolate Chip Peanut Butter Shortbread Cookies Revisited 2

Shortbread and shortbread cookies are by nature crumbly and delicate. You can roll out shortbread dough for cut out cookies, you can pat it into a pan or a cast iron skillet, or you can form the dough into a log to slice and bake.  Certain kinds of shortbread dough can be pressed into intricate molds.  Shortbread is unlike most cookies in that it contains no added liquids or eggs.  It keeps its shape while baking., and it bakes at a low temperature so it doesn’t brown.

Since there are no eggs in this cookie dough, so go ahead, taste away!

I’ve made lots of shortbread variations, both sweet and savory.  You can check them out in the links at the end of this post.  I particularly like the way the flavor of shortbread works with chocolate, so many of my cookies involve it in some way or another.

One of my most viewed posts on the blog is my Peanut Butter Chocolate Chip Shortbread Cookies, so I thought it would be fun to revisit and revamp  the recipe  with milk chocolate.

My original cookies were formulated to be slice and bake, but for these I went for a sleeker look.   I chilled the dough in a disk, like pie dough, and then rolled it to about 1/3 inch thickness and cut it out with a cookie cutter.  You can see that even the tiny fluted edges of my cookie cutter held their shape after baking.

Shortbread dough requires that you really work in the soft butter and sugar into the flour.  The butter must be truly soft.  Since there are no added liquids, the moisture of the butter is what holds the dough together.  It will start out dry and crumbly, but eventually the butter, sugar and flour become one dough.  It helps to get right in there with your hands to finish the process.  Keep in mind that any shortbread can always be patted into a pan and cooked that way.  It helps to cut the shortbread into squares while it is still warm.

Milk Chocolate Chip Peanut Butter Shortbread Cookies

Yield: makes 2 1/2 to 3 dozen

Milk Chocolate Chip Peanut Butter Shortbread Cookies

Ingredients

  • 2 sticks unsalted butter at room temperature (make sure it is completely soft)
  • 1 cup creamy peanut butter (yes, you can use chunky)
  • 1 tsp vanilla extract
  • 1/2 cup confectioner's sugar (yes, you can use regular sugar)
  • 2 1/2 cups flour
  • 1/2 tsp salt
  • 1 1/2 cups milk chocolate chips (you can use mini chips if you like)

Instructions

  1. Set oven to 350F
  2. Cream the butter and peanut butter together until thoroughly combined. Beat in the vanilla.
  3. Sift the sugar, flour and salt together and then add to the butter mixture. Mix until the dough comes together and is no longer dry and crumbly. A stand mixer helps with this job.
  4. Add the chocolate chips in towards the end of mixing and distribute evenly.
  5. Turn the dough out onto a board and continue to work it with your hands until it comes together like a pie dough. Divide it in two equal parts, and shape them into flat disks. Wrap tightly in plastic and refrigerate for about an hour.
  6. Roll out the chilled dough on a lightly floured surface to your desired thickness. I rolled mine to about 1/4-1/3 inch.
  7. Bake on a parchment lined baking sheet for about 13-15 minutes. They will soft and white even when done, but will firm up as they cool.
  8. Let the cookies rest on the hot cookie sheet for a minute or two, and then transfer carefully to a cooling rack.
http://theviewfromgreatisland.com/milk-chocolate-chip-peanut-butter-shortbread-cookies-revisited/

notes:

 

Chocolate Chip Peanut Butter Shortbread Cookies Revisited 2

 I think the reason for the popularity of these particular cookies is that when you add the universally loved combination of milk chocolate and peanut butter to the buttery melt in your mouth texture of shortbread, you get something pretty special.  They are fabulous with milk, tea, or coffee.
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32 Responses to Milk Chocolate Chip Peanut Butter Shortbread Cookies

  1. Sheila says:

    Can you use almond flour in place of the all purpose flour in this recipe?

    • Sue says:

      I’ve never tried, Sheila, sorry, so I can’t say. My guess is that they would be too fragile, but it might be worth a try. You could cook them as drop cookies rather than rolling them out.

  2. Scott says:

    Can you leave the peanut butter out? Just chocolate chip shortbread?

  3. […] the weekend making fruit palacinky (a variation of crepes that’s easier to make), baking milk chocolate peanut butter shortbread cookies, and brewing/making homemade iced tea from Teavana fruity flavors like white peach and strawberry […]

  4. JeanneS says:

    I’ve got to try these with white chocolate chips, and maybe even butterscotch chips!

  5. Sue M. says:

    I made these a couple of days ago and my husband informed me that they are now his favorite cookie of all time. :) I make at least a 12-15 different types of cookies each month, so that is really saying something. :) The only difference is I used brown sugar. Thanks so much for sharing this wonderful recipe!!!

  6. Tess Singh says:

    These are the BEST cookies ever. Every batch I have made have been gobbled up! So much for “keep in the fridge for a rainy day” ! :D

  7. Irene_J says:

    Those cookies look delicious! Small batch baking is great, sometimes the dozens of cookies just doesn’t make sense!

    regards,
    irene of Fishing Oregon

  8. Marysol says:

    All of my favorite ingredients in one cookie! Impossible to pass up.

  9. I love so many shortbreads..way better than rich desserts:) I have made so many in my lifetime:)
    I made yours around 3.30 this afternoon..my time..they are delish..
    I made bite sized too..as I cannot resist:)
    I love MILK chocolate..better than all chocolates..not a REAL chocolate lover..the deep dark kind my husband likes..pas pour moi.

  10. Grace @ Sense and Simplicity says:

    I make shortbread every Christmas using my grandmother’s recipe. It is definitely a workout getting it all blended, but they taste so fantastic it is worth it. This year I changed things up a bit and added cranberries and orange and they were fantastic. Here is the link if you want to have a look: http://gracie-senseandsimplicity.blogspot.ca/2012/11/christmas-cookie-week-cranberry-orange.html. I’ve never thought about adding peanut butter to shortbread, but I can imagine it with the chocolate. I bet it tastes fantastic.

  11. Yes I am a member of the universal club of peanut butter and milk chocoholics! These are beautiful cookies – really great idea Sue! Hope you have a terrific week of kitchen successes :)

  12. grace says:

    i’m thinking a little peanut butter between two of your lovely cookies wouldn’t be a bad thing. :)

  13. The Café Sucré Farine says:

    Now I know why I like you so much; we’re long lost shortbread sisters! I’m crazy about shortbread and I can’t believe I didn’t know it was shortbread day, Shame, shame on me. These look wonderful, maybe I could make up for my major faux pas by eating a double portion of your cookies, do you think? :)

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  15. Magnolia Verandah says:

    Shortbread really is my favourite biscuit add chocolate and I am in heaven.

  16. I’ve been eating shortbread for many years and there’s no other biscuit quite like it, I love your pics and I’m eager to check out those links :)

  17. Looks super good.. would love to try!

  18. tiffany rose says:

    I love shortbread cookes. Just say butter (or heavy cream) and I’m won over. BTW, I used your whole wheat oatmeal pancake recipe on New Year’s Day but substituted whole wheat pastry and buckwheat flour for the flours, coconut oil for the butter (we were temporarily out of butter gadzooks) and sucanat for the brown sugar. They were yummmy.

  19. Hi Sue! I hope you and your girls had a great holiday! You know I have never made shortbread cookies and you have tons of them on your blog. I have to give one of them a try. I was just eyeing the dark chocolate shortbread ones but then saw these and I’m torn because both sound so appealing. BTW, your photos look great. I can totally tell it’s a winter afternoon treat! xoxo, Jackie

  20. No, I did NOT know that! And I love shortbread – wish I had some of these to celebrate. They look fantastic.

  21. Yum yum yu yum yum yum yum:-)

  22. I have often looked at your PB shortbread and also your chocolate one and wanted to make both – the issue of crumbly dough you’re right is something to take into account with shortbread and making sure the butter is truly soft. I love that you rolled this out and used a cookie cutter. Those edges..the pale centers, they are so perfect!

  23. Mary Younkin says:

    You are truly the queen of shortbreads, Sue. These look amazing and they are well deserving of another million pins. I think I’ll start them off on Pinterest now. Have a blessed day!

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