Peanut Butter Chocolate Chip Shortbread Cookies

Peanut Butter Chocolate Chip Shortbread Cookies

Peanut Butter Chocolate Chip Shortbread Cookies are an easy to make slice and bake chocolate chip 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

peanut butter chocolate chip shortbread cookies have become my signature cookie

They’re closely followed in popularity by my Double Dark Chocolate Shortbread Cookies.  I’m not surprised, after all, when was the last time you saw a cookie that intensely chocolaty? But there’s something magical about the epic combination of creamy peanut butter and chocolate that lures people in every time.

Peanut Butter Chocolate Chip Shortbread Cookies

This peanut butter chocolate chip cookie is made with a short list of ingredients:

  • creamy peanut butter ~ I don’t recommend using natural style peanut butter for this cookie, the consistency tends to be oily.
  • butter ~ unsalted and at room temperature
  • flour ~ all purpose
  • sugar ~granulated
  • coarse salt
  • chocolate chips ~ use milk, semi sweet, or dark, it’s up to you
Peanut Butter Chocolate Chip Shortbread Cookies

get a head start on cookie baking

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.

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.

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

Chocolate Chip Peanut Butter Shortbread cookie dough is simple to make!

tips for success with shortbread cookies ~

  • 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 mini chips which will solve the problem, 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.
Peanut Butter Chocolate Chip Cookie Dough

Somehow I stumbled across this cookie recipe on pinterest, and it has inspired me to dig deeper into your recipes! The texture of the shortbread, the light sweetness, and classic flavors… just so delightful! This has become one of my very favorite cookies!”

VALERIE
a stack of peanut butter chocolate chip shortbread cookies

chocolate and peanut butter are a dynamic flavor duo

The simplicity is part of the charm of  these cookies, you really get to taste the pb and chocolate, which is the main reason we make them in the first place 🙂 If you’re a fan of the combo, join the club:

slice and bake peanut butter chocolate chip shortbread cookies

Peanut Butter Chocolate Chip Shortbread Cookies
Print
3.43 from 563 votes

Peanut Butter Chocolate Chip Shortbread Cookies

These peanut butter chocolate chip shortbread cookies are easy to make and literally melt in your mouth.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Yield 14 cookies
Calories 204.45kcal
Author Sue Moran

Equipment

  • a cookie sheet

Ingredients

  • 1/2 cup (113 grams) unsalted butter, at room temperature (important!)
  • 1/3 cup creamy peanut butter (I like Jiff)
  • 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

Instructions

  • 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.

Nutrition

Serving: 1cookie | Calories: 204.45kcal | Carbohydrates: 20.31g | Protein: 3.16g | Fat: 12.61g | Saturated Fat: 6.53g | Sodium: 77.56mg | Fiber: 0.93g | Sugar: 10.37g
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

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299 Comments

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  • Reply
    Deborah
    December 17, 2021 at 8:45 am

    Can I freeze these cookies?

    • Reply
      Sue Moran
      December 17, 2021 at 8:59 am

      Yes, absolutely. Either freeze the log of dough, or freeze the baked cookies.

  • Reply
    Janine
    September 5, 2021 at 3:20 pm

    Hi there. In one part of the article it says granulated sugar and in the recipe it says confectioners sugar (which for me means powdered sugar). I’m thinking powdered sugar because of shortbread. Any clarifications? 🙂 it sounds delish.

  • Reply
    Cara
    August 4, 2021 at 8:36 pm

    3 stars
    First let me say the flavor for these cookies is spot on. Still was extremely wet before putting it in the refrigerator, I left it in overnight. Slicing it the next morning the cookies fell apart was able to squish some together.

  • Reply
    Hester
    July 8, 2021 at 8:20 am

    5 stars
    These cookies are by far my most favourite cookies ever. They are SO easy to make – I just mix all the ingredients with a spatula and turn it out onto cling wrap and without ever touching the dough roll it into a sausage to be refrigerated before baking. I don’t understand the bad reviews. The final cookie is SO delicate and incredibly delicious. Seriously. THANK YOU FOR THE RECIPE.

  • Reply
    Lydia
    March 17, 2021 at 11:55 am

    Sue, these cookies are fabulous. I made them to give a neighbour who has been helpful during the pandemic. Her family had them all eaten in an evening! The ones I kept for us were gone in an instant.

  • Reply
    Mandi
    December 15, 2020 at 4:38 pm

    5 stars
    These are my absolutely favorite cookies. I have an egg allergy so its nice when I can find a cookie I don’t have to doctor. When I introduced my (soon to be) husband to these cookies he instantly loved them too and even requests them when he has a sweet tooth.

  • Reply
    Nevie K
    September 14, 2020 at 8:52 am

    5 stars
    I’m an experienced and avid baker, followed the recipe to the letter. Epic fail! The dough never came together, it stayed crumbly like streusel topping. I’m so upset about the waste of ingredients, I even made a special trip to the store to buy Jiff peanut butter. I measure everything precisely. I don’t usually post comments but I want to sate people the time and expense!

  • Reply
    Cozette
    September 4, 2020 at 12:27 am

    5 stars
    So I found this recipe and sounds great the only thing I am wondering cuz I am not a fan of peanut butter if this would work without it or maybe a substitute hope to hear back thank you in advance

    • Reply
      Sue
      September 4, 2020 at 6:03 am

      You can try other nut butters for sure, but I find that ‘natural’ butters are harder to work with because they’re so oily. It’s best if you can find another type of nut butter that is completely creamy. I think some of the big brands make almond butter, and that would work.

  • Reply
    Jenn A
    August 8, 2020 at 12:03 pm

    5 stars
    These are so addictive. So delicious. I made a double batch and ate them all mostly by myself in no time at all!

  • Reply
    Evie W.
    July 29, 2020 at 9:47 pm

    5 stars
    These are so good! Thank you! Mine worked out fine, don’t know why others’ didn’t work. Sorry about that, you’re missing out!

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