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!
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.
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
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.
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.
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:
- Peanut Butter Chocolate Chip Scones
- Chocolate Chip Peanut Butter Muffins
- Peanut Butter Chocolate Chip Bread
- Flourless Peanut Butter Chocolate Chip Cookies
- Peanut Butter Chocolate Chip Blondies
Peanut Butter Chocolate Chip Shortbread Cookies
- a cookie sheet
- 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
- 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.