Peanut Butter Chocolate Chip Shortbread Cookies are an easy to make slice and bake cookie recipe with a melt in your mouth texture, a light peanut butter flavor, and plenty of chocolate chips!

Melt in your mouth peanut butter chocolate chip cookies

The all time most popular post on my blog so far has been my Double Dark Chocolate Shortbread Cookies.  I’m happy for that cookie, I really am.  It deserves the attention it’s gotten, after all, when was the last time you saw a cookie that intensely chocolaty?   But I got to thinking that my other shortbread cookies deserve a little love, too.

Peanut Butter Chocolate Chip Shortbread Cookies

Like this one.  It’s made with creamy peanut butter, sea salt and milk chocolate chips.

Peanut Butter Chocolate Chip Shortbread Cookies

 It’s like if one kid had a room full of trophies and the other always got stuck out in left field.  It kinda gets my maternal adrenaline flowing.
 Chocolate Chip Peanut Butter Shortbread cookie dough is simple to make!

You know I love these slice and bake shortbread recipes.  Who wouldn’t love to have a log or two of cookie dough hanging out in their fridge?  You can get all the measuring and mixing and messy hands out of the way early and then have the luxury of fresh dough waiting at your beck and call.   Let me put it another way: when you’ve got this dough in the fridge you’re 12 minutes away from nirvana.

Peanut Butter Chocolate Chip Cookie Dough

If you want to try a rolled dough version of these, try my Milk Chocolate Chip Peanut Butter Shortbread Cookies.

Peanut Butter Chocolate Chip Shortbread Cookies

Yield: makes about 10-12 cookies

Peanut Butter Chocolate Chip Shortbread Cookies


  • 1 stick, (1/2 cup, 4 ounces) unsalted butter, at room temperature (important!)
  • 1/3 cup creamy peanut butter (I like Jif)
  • 1/2 tsp vanilla extract
  • 1 1/4 cup (156 grams) all purpose flour
  • 1/4 cup (31 grams) confectioner’s sugar
  • scant 1/2 tsp sea salt
  • 3/4 cup milk chocolate chips


  1. 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.
  2. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly.
  3. 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 about 71/2--8 inches long.
  4. While the dough is chilling, pre-heat the oven to 350F
  5. 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.
  6. 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.
  7. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

a stack of peanut butter chocolate chip shortbread cookies

 These cookies have a melting texture, and I’m sure I don’t need to tell you about the magical combination of peanut butter and milk chocolate.  They’ll even stick a wee bit to the roof of your mouth…have a cold glass of milk ready.

slice and bake peanut butter chocolate chip shortbread cookies

Tips for success —

  • Make sure to start with room temperature butter.  This helps the dough come together smoothly.  And thoroughly combine it with the peanut butter until the mixture is creamy.
  • Measure your flour carefully.   I fluff the flour first to loosen it, then scoop the measuring cup and level it off.  This helps insure you get an accurate measure and not too much flour, which will affect the quality of the cookies.
  • Mix the dough until it comes together and is no longer crumbly.
  • Use regular, not natural peanut butter.  I use Jif.
  • If you have trouble with the dough crumbling when you slice it, this is due to the chocolate chips.  I just form the cookies back into shape on the cookie sheet.  It helps to use a very sharp knife, and you can also try a sharp serrated knife to cut through the chips.  You can use tiny chips if you want to, which will help, but I prefer the taste of the big chunks of chocolate.
  • If you make smaller cookies (i.e. more than 10-12) adjust the baking time, it will take slightly less time for them to cook.
  • Expect these cookies to have a shortbread texture, which is to say delicate and crumbly, and very buttery.  They aren’t the same as a regular chewy or cakey cookie.  Shortbread has a distinctive texture.

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Peanut Butter Chocolate Chip Shortbread Cookies ~


more buttery shortbread…

Scottish Shortbread made with lemon sugarScottish Lemon Sugar Shortbread

Turkish Coffee Shortbread CookiesTurkish Coffee Shortbread

DSC_0016-001Pecan Pie Shortbread

slice and bake chocolate walnut shortbread cookiesChocolate Walnut Shortbread

don’t forget to pin it!

Peanut Butter Chocolate Chip Shortbread Cookies are easy slice and bake cookies with a buttery, melt in your mouth texture --- perfect for the holidays, or any day! ~

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212 Responses to Peanut Butter Chocolate Chip Shortbread Cookies

  1. Can I leave the peanut butter out?

  2. Lorie says:

    Can I use unsalted margarine ? We have dairy allergies

  3. Hmm these look delicious, thanks for posting up this recipe, looks quite simple to make.


  4. Naoko says:

    I just made these for a ‘moms night in’ I’m going tonight. I had no problem putting the dough together and they turned out perfect! Thank you so much for sharing a great recipe.

  5. Renee says:

    I did not have crumbly dough once all the Ingredients were mixed. If you whip the butter and peanut butter till it goes very light and fluff your flour before measuring makes a big difference. I also found the trick to not have it crumble when cutting the roll into slices was to leave the roll wrapped in the parchment paper. Just cut through the parchment paper, this way your chocolate chips don’t move around and force the to give way.

  6. Billie says:


  7. Mantras says:

    Mmm!! Can’t wait to make these!!!!

  8. fareeea says:

    d u have any recipes for crunchy biscuits without sugar and flour please. i love biscuits but i am banting so sugar and flour is out for me. thanks

  9. Kolaylezzet says:

    Thanks for this special recipe and lovely pictures.

  10. salome says:

    Hi can you freeze the dough??
    If so do i take it 24hr before baking the cookies ???

  11. Carol says:

    I read many of the comments but not all. Hope this isn’t a repeat question. I am “wheat free” and love shortbread. Has anyone successfully made these using an alternative flour (usually classified as gluten free)? Or have a link to some good cookie recipes that are “wheat free?” Thanks!

    • Sue says:

      I have had people make my shortbread recipes with a good gluten free flour mix Carol and it will work, of course the texture will be different.

  12. Melissa says:

    How long would you say you’d be able to leave the dough in the fridge before baking?

  13. Bill says:

    I’m going to try it with some fresh ground Honey roasted peanut butter, and Mint chocolate chips.

  14. NickiM says:

    These cookies are amazing and the recipe is so simple! I made 1 dozen and refrigerate the rest, made 2days later. The dough holds nicely. Perfect project for kids. Yummy ending for a sunday dinner :))

  15. Bevie Sams says:

    I can’t wait to bake each and everyone of this yummy recipes…great for gift giving at Christmas time….blessings, and thanks for sharing!!

  16. Tammy says:

    Was not crazy about this recipe they tasted chalky , To be fair though hubby liked them but I think I’ll stick to my original recipe,

  17. Cindy says:

    cannot wait to try these. Can they be made in a shortbread pan?

  18. Lynette says:

    These are absolutely magnificent! I didn’t have any crumbly problems – the cookies are divine!

  19. Kat says:

    These are fresh out of the oven and cooling right now… It’s taking all my willpower not to stuff these into my face and burn my mouth off! Chocolate and peanut butter, what’s not to love?
    My dough was also super crumbly, but I added small amounts of water until it was the right consistency, & they look perfect! Can’t wait to try them. :)

  20. Rachel Page says:

    These are my all time favorite cookies.I can’t make them too often because I want to eat them all!

  21. Joebug says:

    I happen to be a shortbread freak I just love shortbread and I will be making these in a couple of days even though I have everything in my cabinets now !!! I Might Make Them Today I’m Not Sure I Have Time To Much to Do But Maybe I Will Still Make Them And Take To A friend Love This Recipe Thanks For Sharing This Wonderful Recipe !! :)

  22. RB says:

    Cooked these tonight and they’re divine! Of course they’re crumbly–they’re shortbread! My son said, “they’re kinda sweet, kinda salty, kinda everything good.”

  23. RB says:

    Dough worked fine for me–they’re in the fridge currently. A little misleading to have step 1: preheat oven, then tell me later on to refrigerate for several hours! Bummer.

  24. Michelle says:

    I absolutely loved these, like make a batch, eat it all, then make another. I guess they are also a greta sharing cookie, if you are feeling generous. I followed your recipe as is and had wonderful results. It’s my now go to cookie recipe. I would like to make them for my son’s school event but they have a nut free environment. Could I replace the PB using an equal amount of just more regular butter?

  25. Christina L says:

    Looks yummy! May i know your 1 cup butter, flour and sugar equal to how many gm?

    • Sue says:

      Sure, Christina — 1 cup butter is 8 ounces, and that is about 227 grams. One cup of flour = about 156 grams. 1/4 cup of confectioner’s or icing sugar = 31 grams. I edited the recipe, too. Good luck!

  26. Nathan says:

    First, I want to say that these were delicious. Secondly, I read a lot of comments from people whose dough was do crumbly it wouldn’t come together at all. What I did to solve this problem was to add cold water a half tablespoon at a time until the dough came together. For me, I ended up adding about 1.5 tablespoons. After that, I was able to roll it without any issues, and it didn’t affect the baking time or finished product. I hope this helps!

  27. christie says:

    Why can’t you use natural peanut butter?

    • Sue says:

      You can definitely use it, but I think the natural peanut butter is more oily and may not give as good a result. At the very least, make sure it is well blended before you add it!

      • christie says:

        Well, I ground my own so it was not oily, I increased the flour by 1 teaspoon, and kneeded the dough for about 25 turns before rolling in parchment, rested it in the fridge for about 20 min. Cut and baked and it was not as fragile as so many have noted. I think the kneeding helped compact it. I used mini chips and had no problems chopping through the dough. Thanks and Yum!

  28. Marc-Andre says:

    Tried to make this tonight… Nothing went right. Did exactly what the recipe had asked for and it just kept crumbling. Had a hard time wrapping it in the wax paper because it kept falling apart. When it came time to cut it i wasnt even able to cut it with out it falling apart. Tried to throw it in the freeze and still the same problem. Was pretty disappointed.

    • Sue says:

      I just made these again today Marc-Andre, so they are fresh in my mind. When you finish mixing the dough it should be well combined and not crumbly. Did you make sure to start with room temperature butter, and completely cream it together with the peanut butter? Also be sure that you measured your flour correctly — I always fluff it first to loosen it, then scoop it with the measuring cup and level it off. As for the slicing, the chips do cause it to crumble a bit, and I just reform the disk on the baking sheet. I urge you to try again!

  29. Elena says:

    These are only the second cookies I’ve ever made. They are DIVINE. No problems with crumbling. I used salted butter accidentally, and still put in the sea salt, and there is a lovely little after taste of salt. I’m keeping this recipe forever. Thank you!

    • Sue says:

      Thank you for taking the time to comment Elena — I am so happy you loved them, and I’m honored to have my recipe be your second cookie ever!!

  30. […] lovely shortbread was slightly adapted from The View From Great Island.  I love the peanut butter and milk chocolate combination in this shortbread recipe! […]

  31. Karla says:

    Just tried this recipe, and agreed with what others have said it was a bit crumbly when slicing them but was able to pack them back on – though hard to get a disc shape again. After baking they definitely didn’t still look like discs like the above picture…just normal cookie shaped.

    Tastes really nice but….so very crumbly, need to be delicate picking it up to eat, so have the same issues as Franklin, not sure how I will transfer them…or even bring these to someone else’s house! Any solutions? Anyone else have this issue?

  32. Samantha says:

    Hi, I was just wondering if these work as a drop cookie too?

    • Sue says:

      You can definitely do them that way, Samantha. You could form balls and then flatten them slightly, since shortbread dough pretty much holds its shape.

  33. cass says:

    Can you use real smooth peanut butter?

  34. Gillian says:

    Any chance you can put the ingredients up in grammes or oz’s please

  35. Wayne says:

    Made them this afternoon; turned out perfectly. Took suggestion of sprinkling sea salt on them after they were cooked. Yummy!

  36. Meryl says:

    I just made these cookies and they are very tasty, but like many others, all of my slices crumbled. It’s not so neat as making a log of dough, but for the next batch I decided to use a 2-tablespoon scoop to scoop the dough onto a foil-lined cookie sheet and used my fingers to flatten it. Then I froze the dough and put it in a resealable container.

  37. Lynda says:

    Do you have to use unsalted butter? Can I use “salted” butter and leave out “sea salt”?

    They look delicious! Can hardlt wait to try them.

  38. Lindsey says:

    I was a bit nervous to try these cookies based on some of the reviews – I just made them and they came out great! Just like your pictures! Very easy and great instructions.
    Dark chocolate ones are next!
    Any suggestions on the best way to store them and how long they will last?

    • Sue says:

      Glad to hear it Lindsey — if you need to keep them more than a couple of days I would store them in the fridge, and they freeze perfectly, just be sure to wrap them well.

  39. Stacy says:

    OMG all my favorite cookies in one cookie I must make these immediately

  40. Franklin says:

    I made these last night. (Actually, I used the recipe >on this page< (which is the page for the broken “updated look” link above.)

    These “cookies” are essentially molded pieces of peanut butter shortbread “sand”. They are so delicate that they crumble into a pile of fine “sand” with the slightest jolt. I made sure the butter got to room temperature thoroughly and was very soft before I mixed it really, really well with the peanut butter (Santa Cruz Organic unsalted creamy dark roasted) and then with the AP flour-sugar-salt mixture. I did sift the AP flour (as per the “updated page“), and mixed everything by hand. I formed the dough into a roll of about 2-inches in diameter before refrigerating overnight.

    I cut the dough into discs ranging from ¼ to ½ inch thick to bake. I first baked them for 13 minutes. They were extremely delicate still after letting them cool for 45 minutes. So I stuck them back into the preheated oven for another 5 minutes just to see if they’d achieve any kind of strength. It was no help.

    I was barely able to transfer them (after having letting them cooled a second time) onto a plate without any disintegrating in the move. They can barely be picked up by hand without falling apart. I was saved only because my steel cookie spatula had the thickness of a sheet of paper.

    The “cookies” do have a rather nice, “creamy” (or rather “fine-sandy”) texture and are quite peanut-buttery (though not as peanut-buttery as the Salted Peanut Butter Cookies, which was excellent despite me having made them using the same unsalted peanut butter). The chocolate chips make an excellent complement. These only good for an after-meal dessert fix though. Although rich and sensuous, these cookies are not filling enough (maybe if they were more sensual than sensuous, but that’s neither here nor there…). I don’t think they’d make for a good afternoon snack to tie you over to the next meal (unless you have several–like maybe four–which would contain nearly ⅓ stick of butter (which some may deem to be sensual, but again…)). They are definitely not transportable–not without some severe ingenious packing–because of how delicate they are. So don’t fantasize about bringing them along for a hike unless you plan on bringing along a spoon (or eating like a caveman). Along these lines, I don’t see how these cookies are appropriate for little children. They are too delicate to be placed into a jar and then retrieved manually. Stacking the pieces will cause them to stick together a bit, which puts them at risk of disintegrating when retrieving. Using small pieces of wax paper in between may help (but I’m not going to sit around doing handicraft after spending an hour making cookies and cleaning up afterwards). These should really be consumed within the day or two of baking.

    Advisory: Maybe advisable to consume with a bib, in a room with no carpeting (or have a vacuum cleaner by your side).

    • Franklin says:

      The refrigerated dough was not easy to cut into discs. I had to use a meat cleaver. Each attempt inevitably breaks the discs into crumbs, which I had to form back into some semblance of a disc or cookie. Perhaps smaller chocolate chips would make this a lesser problem.

    • Jo-Anne says:

      or a dog named “Hoover” !!!

      • hallie collins says:

        I did enjoy the peanut butter and chocolate chips but it seemed a bit floury to me didnt taste right what should i do to fix it so it doesnt taste like that

        • Sue says:

          Not sure, Hallie. Shortbread does have a different taste than other cookies, the butter (or in this case peanut butter) and the flour mix to create the distinctive texture and taste. You may want to try a different recipe…have you tried my fourless peanut butter chocolate chip cookies?

          • Kelly says:

            I’ve always thought that my mom’s shortbread recipe was the best I’ve ever had, and I’ve tried a lot. I haven’t tried these yet but my first thought was that you need to cut the flour in half and then use corn starch to replace half the flour. This makes them melt in your mouth more. My mom’s recipe is 1lb of butter at room temperature and beat with beaters for at least 10 minutes. Blend together 2 cups flour, 2 cups corn starch and 1 cup icing sugar. Blend into butter, roll into balls and flatten on cookie tray. Bake at 300 for 20 min. Must be completely cool before eating, or the flavour won’t be there. I’ve also made the as a gluten free and they turned out amazing.

  41. Nicole says:

    I found these on Pinterest and followed the recipe just as it was written. They turned out perfectly! Thank you! :) Absolutely LOVE them. They’re so rich…which I will never complain about.

  42. I made these last night after finding them on pinterest and these are AWESOME! I read through the comments 1st and because of what people said and my own experience cutting cookie logs with chunks in them, I used mini chocolate chips instead. I had very minimal amounts of crumble and what did crumble I just pinched back on. Thank you so much for this recipe and for saying they will not brown (and that they are crumbly afterward)! I would have burned them:) I see your other versions and even the revised version. i’ll have to check them out! Thanks again:)

  43. Franzy says:

    I used prepared the cookie dough. Im not sure what refrigerate means, do I have to put them in the fridge or in the freezer. I put the dough inside the freezer for 1.5 hours tried to cut the dough in pieces but everything I got were just little pieces. So I put everything in the fridge and tried to cut them again and the same happened. What am I am doing wrong?

    • Sue says:

      It means in the refrigerator, Franzy, but if you let it get too cold, it can crumble a bit. Make sure your dough is well combined and compacted into the roll before you refrigerate.

  44. Bosy Waleed says:

    I dont understand now i will put it in the fridge then slice them then eat them or put them in the oven?

    • Sue says:

      You can keep the raw dough in the fridge until you are ready to make them, then you’ll slice them and then bake them.

  45. […] Find original recipe at: […]

  46. Katherine says:

    I just made these! I really enjoyed them, though you definitely need a glass of milk along side. In the future I think I will add just a smidge less peanut butter, and use sea salt like the recipe calls for.

    Thank you!

  47. […] Peanut Butter Chocolate Chip Shortbread Cookies from the View from Great Island. Was there ever a more perfect pair than peanut butter and chocolate? […]

  48. Elizabeth says:

    These look fabulous too.


  49. Crackerjackheart says:

    Peanut butter shortbread sounds amazing, but I am one of those people (weird, I know) who don’t care for chocolate. Would there be any adjustments necessary to leave out the chips, do you think?

    (I was thinking as I read the comments that all the folks who are having trouble with the chips when slicing could try leaving them out of the dough and then patting a handful onto the tops of the cooking after they are on the baking sheet.)

  50. Janice Lee says:

    In the plain chocolate chip shortbread recipe,is the sugar not icing in that one?? Thanks

  51. These cookies were so yummy and so easy to make! It was a very nice, light shortbread. Definitly making again! Great recipe. :)

  52. Mrs. McGhee says:

    Good, but very crumbly. I used semisweet Choc chips,as it was what I had. I think I would use mini Choc chips, or rollit out and cut them. Very soft, and really fell apart.

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  54. Betty Daher says:

    I have a few questions……I am out of peanut butter, but have Nutella on hand. Could I interchange them in this recipe? Also, can I keep the log in the fridge for a while and do I need to bring it to room temp. before slicing?

  55. simone says:

    I am just about to make these for the second time, just wanted to know they’ve made it over to London, England!!!! We love them :)

  56. Laura says:

    Delicious! Love slice and bake and love peanut butter and chocolate.

  57. Loretta says:

    I love peanut butter cookies!!

  58. Beth says:

    I do believe I will have to try this recipe. One of the best combinations of flavor ever. Can you guesstimate the size of the log you end up with (diameter, length) just so I have a sense of about how big they should be given the time you recommend for baking? Thanks!

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  60. Nancy Auerbach says:

    After reading some of these comments, I’m a bit worried. I chose this recipe to make for a cookie swap (in 2 days!) and now I’ll have to triple the recipe to get enough cookies to share. Also, would it help to freeze the logs of dough before slicing them to keep them from crumbling? I want to present unbroken cookies for my cookie swap.

    • Hi Nancy—you can do a couple of different things…you can just use a scoop and drop the dough directly onto a cookie sheet to bake, and avoid the whole slice and roll thing.

      If you want to roll and slice, make sure your dough is completely mixed and smooth as you roll it up in the log. Then, when slicing, it helps to dip a very sharp knife into very hot water each time you slice down on the log. But if you do get crumbling, just push the slice back together with your fingers right on the cookie sheet. It will bake up fine. Hope this helps!

  61. shari shinn says:

    I want to try these. where does the salt come in in the recipe. ? Does it go into the dough mix or sprinkled on top? thanks

  62. The Full MOXiE says:

    Yum! Just made these and sprinkled a littl extra sea salt on top before baking! Melt in your mouth good!!!

  63. Anonymous says:

    I just made these.. YUM! The taste is awesome, but it only makes about a dozen and they are VERY fragile. Most of mine broke apart, but I put the chunks in a tupperware and now on to the freezer. I think they’ll make a good NY happy hour treat!

  64. Jenny says:

    I’m sad… I think they are too salty. Other than that, the texture and shortbread taste is fine. Can I use table salt instead of sea salt next time? Thanks!

  65. Anonymous says:

    thanks for sharing.

  66. Anonymous says:

    I’ve been making this for a little less than a year, after finding this recipe. I always have a couple of rolls in the freezer and when I head over to a house party or something I’ll pop them in. All of my friends love these cookies, and they do well at high altitude. Thank you so much for sharing.

  67. Anonymous says:

    These cookies were soooo dry, not that great :(

  68. I LOVE shortbread cookies! And this combo with the chocolate chips and peanut butter are only going to make them more delectable. Thanks for this recipe. I am sure it will become one of my family’s favorites!

  69. Looking forward to trying this, do you think it would be much of a problem to use white-whole wheat flour, and salted butter?

  70. Christina says:

    These are soooo good, but I always have to reshape every slice because the chocolate chips get in the way! Any solution for this?

  71. Anonymous says:

    I used mini choc chips, then rolled them on parchment paper and scored. Refrigerated a couple of hours then baked. They were WONDERFUL.

  72. Unknown says:

    Just made these tonight and am sitting down with one now…delicious!!! Thanks for the recipe!

  73. wondering if there are any tasty subs for the butter…I’m allergic.

  74. wondering if there are any tasty subs for the butter…I’m allergic.

  75. kitcatxxyz says:

    Ow, i used the wrong sugar, and its really dry and crumbley .. any way to fix it? :( i shouldnt bake when im so tired

  76. kitcatxxyz says:

    Ow, i used the wrong sugar, and its really dry and crumbley .. any way to fix it? :( i shouldnt bake when im so tired

  77. Nichole Spencer says:

    I don’t have parchment paper or the special silpat sheet… Can I just cook them without it, or maybe spray the baking sheet with oil or rub on some grease?? Thanks

  78. Anonymous says:

    How come there is no baking soda or baking powder in this recipe?

  79. On va tester si ces cookies ont un succès en France !
    J’ai suivi à la lettre la recette et la pâte m’attend sagement pour la cuisson ce soir :)
    Affaire à suivre…

  80. Anonymous says:

    I’m addicted to baking with nutella. I used it instead of peanut butter and it was AMAZING. my kids loved that they could eat the batter!!! NO EGGS!!!

  81. ariesangel says:

    i loved the taste of them, however even though my butter was super super soft (it was already nice and soft but then i had to leave for a couple of hours so didnt make them until i got back), i found the dough to be kind dry, but it still came together okay. the trouble came when i tried to slice them. even though they were well chilled-to the point that they were rock solid-and i was using a very sharp knife, when i tried to slice them, they just fell apart as soon as i hit a chocolate chip, and the dough was so cold that i had a hard time even smooshing them back together so i just did it as best as i could and hoped they melted together. i think next time i try these (and there will be a next time!), im going to skip the chocolate chips. if i decide to try the chocolate chips in it again, ill get the nestle mini chips. maybe it was the chocolate chips i was using-i sent my husband to the store for them and he brought home the ghirardelli milk chocolate chips which taste divine but are wider and flatter than nestle chips-maybe they were just too big and thats why the dough crumbled around them.

    • That is a problem with the large chocolate chips, and this is one of those cookies that won’t slice perfectly. I’ve had no problem just patching the slices back together. Be careful not to chill your dough too long, or it will get very hard.

  82. Anonymous says:

    I just took them out and they are very soft…. Should I put them back in the oven for another while… HELP!! Im a total amateur in this cookie thing!!!!

  83. Anonymous says:

    They´re in the oven right now…… we´ll see!! But let me tell you… the dough alone made my day!

  84. I’m going to try these out the way..I was the kid stuck in left field…sometimes right…almost never center. ;)

  85. Elizabeth says:

    Oh my..these look so good. I am drooling too. :)

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  86. Look how many people you have absolutely drooling over these thick, chunky, chocolate-y, peanut butter-y, gooey, rich, mouth-watering-ly…incredible cookies! We all want them NOW!

  87. DeeDee2012 says:

    I made these cookies yesterday for a gift. These are absolutely the perfect shortbread cookie!! I didn’t have milk chocolate chips so had to use what I had on hand, semi-sweet mini chocolate chips. Of course I taste tested before they left my hands! Now I’ve got to make a batch just for ME!!

  88. Anonymous says:

    do i sift the flour before using it?

  89. Anonymous says:

    These were terrible! I’m sorry, but they were SO dry… just awful. Sounded & looked good, but they were extremely subpar.

  90. Kathy from DoubleNickelsandBeyond says:

    These look amaaaaazing! With a glass of cold milk!

  91. Anonymous says:

    I am not sure why people say that these cookies are crumbley? Im thinking they have never had “shortbread” cookies or they wouldnt comment on that.

  92. Anonymous says:

    I am not sure why people say that these cookies are crumbley? Im thinking they have never had “shortbread” cookies or they wouldnt comment on that.

  93. Anonymous says:

    OHHHHHHHHHHH boy, I sure wish I didnt come upon these beauties on Pinterest!! I have never had a food item addict me like these wonderful cookies do! I never make sweets anymore since all of my kids are adults and out of the house. But I looked at these wonderful cookies on Pinterest and made the mistake of making them! LOL!! They are wonderful!

  94. HolyScrap says:

    Holy Cow! These look delish!

  95. Anonymous says:

    Is there any substitute for peanut butter? Like nutella? :)))

  96. Anonymous says:

    I made these & the double chocolate ones. I used almond extract in the chocolate batch.

    They baked up fine in a toaster oven. I just wanted a few & didn’t want to heat the kitchen up. A bit crumbly, but yummy. The raw dough is good, too!

    I like that they don’t have eggs as we have a family friend who is allergic.

  97. Lisa Hart says:

    These were so good, and really easy! I took them to church this morning, and they were at hit!

  98. Baking with Blondie says:

    I made these and blogged about them! Thank you so much for sharing the recipe! These ROCK!

  99. prairiesummers—hazelnut butter sounds like a great idea!

  100. I made the recipe a couple of times now with hazelnutbutter and geez my diet plans are down the drain :-)

  101. Anonymous says:

    Delicious!! Making another batch for Easter because I ate too many yesterday :)

  102. Anonymous says:

    Wow these were way too easy to make.
    I love shortbread. Peanut Butter & Chocolate, YUM!

    I used semi-sweet chocolate chips. Was just right.
    Only suggestion is that I would list the sugar as
    1/4 cup powdered sugar

    • HOME MADE IS BEST says:

      Confectioner’s Sugar is the general name of this type of sugar that people worldwide know it by.

      Yes, this type of sugar is also labeled as powdered sugar but you still need to be careful when purchasing any by that name as you will get different grinds, unless the package is so marked.

      As most poeple know -Confectioner’s Sugar – comes in different grinds. The more X’s listed, the finer the grind.

      Also – Powdered Sugar to many – is made at home by just grinding white sugar with a mortar and pestle or food processor or coffee grinder, etc. to turn it into a – powdered sugar.

      Whereas commercially purchased Confectioner’s Sugar has cornstarch and white wheat flour as other added ingredients besides white sugar.

      I always specify 10X Confectioner’s Sugar – as for store bought grinds – even though I make my own which is more close to 14X. Since I live most of the year 3 hours air flight time to the nearest large town with a grocery store – I make my own superfine plus finer grind, using Organic Sugar and organic arrowroot powder. Very inexpensive compared to store bought.

      And when posting recipes to the Internet – where they are seen and used worldwide – you should always use the commonly known correct name of items, supplies, etc.

      Powdered Sugar and Icing Sugar is unknown to many in countries outside of the USA. But of course, if they find the recipe on the Internet – then all the have to do is GOOGLE it and find out.

  103. Anonymous says:

    I made these the other night because I could not stop thinking about them. They were good. Not great. Everything went together great and I had high hopes. When it was time to slice and back them they just crumbled. I just smooshed them together to bake them. The dough didn’t taste great, but I hoped the cookies would be better. Warm from the oven they were not good. The next day though, good. So next time I’ll make these up the night before and eat them the next day.

  104. Anonymous says:

    nice opinion.. thanks for sharing...

  105. Amy K says:

    These look so amazing and I am on my way to the store to pick up a few ingredients so I can make them NOW. I love PB and chocolate, but if I wanted to omit the PB should I add something in its place? Or would it come out right just taking it out?

  106. Anonymous—Sure, use chunky peanut butter, I’m sure that would add a nice crunch.

  107. Amy K—here’s my recipe for plain chocolate chip shortbread, it’s actually my favorite of all:

    2 sticks softened butter
    1/2 cup sugar
    1 tsp. vanilla
    2 cups flour
    1 cup chocolate chips

    Hope that helps!

  108. Anonymous says:

    Can I use chunky pb? That’s all I have in my house and want to make now.

  109. Sue says:

    These look(and sound) over-the-top amazing!

  110. Anonymous—yes you can absolutely freeze the dough, just thaw it overnight in the refrigerator. If you slice the log first you can freeze the unbaked slices and just put them straight into the oven. Your cooking time will be a little longer, just keep an eye on them.

  111. Anonymous says:

    I made these today and they are in the oven now! I did not have confectionary sugar though… So I used regular sugar! The dough felt fine. And tasted good too!! I have my milk ready for when they come out of the oven

  112. Anonymous says:

    Have you ever froze this dough before? I would love to make up a few batches so I could pull out of the freezer, bring to room temperature and bake. I was wondering how they turned out if you have done so. Thx :)

  113. Krista— If the dough was too dry, make sure you measure the flour by scooping it into the cup and leveling it off with a knife so you get an accurate amount. Also it helps to have the butter completely soft and to make sure to thoroughly work it into the flour. It will be crumbly at first. Hope this helps.

  114. Sarah says:

    I just made a batch of these and I’m waiting for them to come out of the oven right now… I’m trying not to freak out! :) They look SO good!!

  115. Krista says:

    Mine came out waay oo dry. Any suggestions as to what I may have done wrong?

  116. Anonymous says:

    The cookies were AWESOME, even with the changes I mentioned above, and I’m making a second batch now.

    Thanks for the recipe. It’s my first go with shortbread.

  117. Anonymous says:

    These are chilling in my fridge now, and the dough is DIVINE!

    I did make 2 small changes, that I like so far, and will update when they are baked.

    Instead of all flour, I finely ground raw almonds in the magic bullet, with about 2 tbsp of flour.

    I used about 1 1/4 cup ground almond, plus about 4 TBSP flour.

    And since I PB the mister all the time, I used almond butter in place of the PB (this time).

  118. Jen says:

    The dough is chilling in the fridge- for a couple of hours arghhhh! Cannot wait to try them.

  119. Sarah says:

    I made these for my family tonight. They loved loved loved them. Perfect amount of peanut butter!

  120. Doreen Frost says:

    OH MY..these look amazing…I do not have time to make them today..but I am going to do it anyway! I just can’t help myself :) Thank you for sharing.


  121. Kate says:

    These look amazing! My two year old loves to help me in the kitchen, and these would be perfect for her to help with :) We made your pumpkin muffins together, and now we have to make them all the time – they are her favorite!

  122. JoKnows says:

    These definitely look like they deserve some attention too! I love the idea of having them in the fridge ready to cook at a moment’s notice.

  123. Devona says:

    I just made these amazing cookies tonight and boy they were as good as they looked. I love the idea of having a homemade roll of cookies in your fridge when you want “fresh” cookies right away. Really easy to make and had everything needed to make them right away. Like other people have commented, I will defintatly be baking the first batch and send some with my hubby to take to work and to my daughters dorm. I thought since I was making one batch I’d double the recipe and they came out fine. Thanks so much for sharing. Im new to your blog and look forward to going through your recipes as there are alot of recipes I have never heard of but look really good. Im always looking for new meal ideas.

  124. Seriously, I have to make these tomorrow. Anything w PB, shortbread and choc chips is heavenly.
    Thanks for sharing.

  125. Ohhh….yum!!! Thank you for sharing!

    : )

    Julie M.

  126. debenture says:

    Just made them. They were absolutely amazing. Make sure you pack the dough tightly-as it crumbled when I was slicing it. I also used a serrated bread knife- which seemed to help make a cleaner cut through the chocolate chips. Can’t wait to make them again.

  127. grace says:

    i like cookies that get rolled and sliced–it’s so easy! it doesn’t hurt that chocolate and peanut butter are also involved… :)

  128. Unknown says:

    yummy..plan on making them this weekend….

  129. These sound delicious! I may have to try these and post my result on my blog. I love to cook such sweet treats!! Stop on by my blog if you’d like!

  130. Magnolia Verandah says:

    Good idea to have spare dough waiting. Although that means they would be too easy to pop in the oven – and then they would be gone in a minute if they looked as good as these.

  131. Drool! If I could only get through my screen, I would grab the entire tube back there on your countertop. Oh, they look so good. I’ll never lose weight by Easter at this rate!

  132. Natalie says:

    These look amazing! I can’t remember if I’ve ever seen a peanut butter shortbread recipe before, because I feel like I would have made them immediately if I had! These are definitely going on the ‘to make’ list, thanks for sharing!

  133. Erica says:

    Wow1 Those cookies look amazing!I have to make them for my son!

  134. Kitchen Belleicious says:

    I could make myself sick by making these because I am pretty sure I would eat them all and not give anyone else a chance to taste! They look absolutely delicious

  135. hobby baker says:

    The dough looks sublime. I don’t know if it would ever make it to the oven… ;)

  136. Tabitha says:

    LOL, “I’m happy for that cookie”
    American cookies are dreamy, i’ve only ever made the one can dubs went crazy for them, hmm, has he been good enough to warrant these? I wish you were my neighbour, I’d be hanging around by the back door all the time like a old tramp!

  137. Snow day today, no work!!!!! Could you deliver 5 or 6 of those cookies please? A really good looking cookie!

  138. Hungry Dog says:

    Whoa. I might have to make these–today even. I’ve been on a shortbread kick and these sound fantastic. Wonder if I have peanut butter in the pantry…

  139. annie says:

    These look amazing! I love shortbread and combine that with peanut butter and chocolate and a glass of cold milk, YUM!! I do love that you can make these and bake later. Although if I had these in the refrigerator, I don’t think I could think about anything else. Lovely photos!

  140. Jacquelyn says:

    I love peanut butter cookies and I made a mess of them last weekend only they were not peanut buttery enough for me. These might hit the spot as I love the delicacy and crunchiness of shortbread cookies. Toss in some chocolate chips and you have earned the approval of my two “sweet tooth” kiddos. I actually made a batch of brownies yesterday only to find them half gone as little fingers found their way to them :)

    My daughter actually commented to me that she is craving your chocolate chip pumpkin bread. Were heading to Carmel this weekend to visit my in-laws so I am going to make some to take down with us.

    I don’t know how you get such beautiful posts out everyday. Kudos to you for that. I can only manage 2 posts a week and that is a stretch for me. I may not always comment on your blog, but I am reading each and every post :)

  141. Your shortbread looks delicious, and so much more “together” than mine. Great post!

  142. Erin says:

    Yum! These look like perfect cookies! Peanut and chocolate is of course the best combination, but with the addition of some sea salt I bet it is beyond delicious!

  143. Mary says:

    12 minutes away from Nirvana? Really? You had to put it that way? These sound beyond delicious. Why can’t we be neighbors, Sue? that way I could just run over to your house for a sampling of each and every thing you bake! (Are you scared of me yet?)

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