Milk Chocolate Chip Peanut Butter Shortbread Cookies

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These Milk Chocolate Chip Peanut Butter Shortbread Cookies are an easy slice and bake chocolate chip cookie and 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.

Chocolate Chip Peanut Butter Shortbread Cookies Revisited 2

Milk Chocolate Chip Peanut Butter Shortbread Cookies
Rate this recipe
3 ratings

Prep Time: 1 hour, 20 minutes

Cook Time: 15 minutes

Total Time: 1 hour, 35 minutes

Category: cookies, dessert

Cuisine: American

Yield: makes 3 dozen

Milk Chocolate Chip Peanut Butter Shortbread Cookies

Buttery rich shortbread cookies studded with milk chocolate chips.


  • 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)


  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.
Nutrition label for Milk Chocolate Chip Peanut Butter Shortbread Cookies



 Don’t forget to pin these Milk Chocolate Chip Peanut Butter Shortbread Cookies!

These Milk Chocolate Chip Peanut Butter Shortbread Cookies are an easy slice and bake cookie and a to-die-for combination of peanut butter, chocolate chips, and shortbread! #cookies #shortbreadcookies #chocolatechipcookies #peanutbutter cookies #holidaycookies #Christmascookies #sliceandbake #easycookies #bestchocolatechipcookies

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  • Reply
    September 21, 2018 at 2:09 pm

    Can you replace butter with margarine?

    • Reply
      September 21, 2018 at 2:31 pm

      I believe you can, but the texture and flavor will be a little bit different, so you’ll have to see if that’s acceptable for you.

  • Reply
    December 25, 2017 at 10:49 am

    Hi there! I’ve made this recipe three times in just as many weeks for various holidays events – a wonderful variation of the classic shortbread cookie! I had a question about how you got your cut-edges to come out so nice and cookies to hold their shape when baking. I came across this roll-out version from the original peanut butter recipe but realized it seemed the only difference was the recipe was doubled. I didn’t want to make that many cookies so I just used the original recipe and rolled it out before chilling for a few hours. I even chilled the dough overnight once I cut the shapes out. I didn’t get them back in the fridge very quick and the dough did warm up some in between chills. I wasn’t cutting any shapes with intricate points or details though. Mostly just squares and after baking, the edges got kinda wobbly and warped. Any tips? Thank you!

    • Reply
      December 25, 2017 at 11:15 am

      Not sure what might have happened Brittany, this recipe holds its shape pretty well. Is it possible you cut your dough thicker than I did here? That might account for the softer edges.

  • Reply
    December 4, 2017 at 5:28 pm

    When you say sift the flour, sugar and salt together, does that mean using a sifter? For all three?

    • Reply
      December 4, 2017 at 5:52 pm

      Yes, or you can whisk them together ~ the main point is to get them well combined.

  • Reply
    September 4, 2015 at 3:04 pm

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

    • Reply
      September 4, 2015 at 3:59 pm

      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.

  • Reply
    August 21, 2015 at 3:42 pm

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

  • Reply
    A 5-Step Guide to Dealing with Bad Days*†‡ | gbr lls
    July 10, 2014 at 12:12 pm

    […] 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 […]

  • Reply
    February 22, 2014 at 8:00 am

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

    • Reply
      February 22, 2014 at 8:09 am

      Sounds good to me!

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