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“The texture of the shortbread, the light sweetness, and classic flavors… just so delightful! This has become one of my very favorite cookies!” ~Valerie
peanut butter chocolate chip cookies are my signature shortbread 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.
These cookies have a melt-in-your-mouth texture thanks to the creamy peanut butter and their shortbread base. They’ll even stick a wee bit to the roof of your mouth…better have a cold glass of milk ready.
these peanut butter cookies are 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. Personally I think the best pb is Jif.
- butter ~ unsalted and at room temperature
- flour ~ all purpose
- sugar ~ confectioner’s or granulated sugar, both will work.
- kosher salt
- chocolate chips ~ use milk, semi sweet, or dark, it’s up to you. I love dark chocolate with peanut butter.
slice and bake cookies are a favorite around here
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.
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 peanut butter chocolate chip cookies
- Make sure to start with room temperature butter. This helps the dough come together smoothly.
- 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.
- I make the dough in a stand mixer, this helps the dough come together with less effort. If you’re doing it by hand, take the time to mix the dough until it comes together and there is no dry flour left.
- Use regular, creamy peanut butter, not natural peanut butter. I use Jif.
- If you have trouble with the dough crumbling when you slice it, this can be due to the chocolate chips. I just form any broken slices 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. To skirt the issue altogether, roll out your dough and cut with a round cookie or biscuit cutter.
- 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 very buttery. They aren’t the same as a regular chewy or cakey cookie. Shortbread has a distinctive texture resulting from the combination of butter, sugar, and flour, without egg.
chocolate + peanut butter is 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 Cookies
Ingredients
- 1/2 cup unsalted butter, at room temperature (important!)
- 1/3 cup creamy peanut butter (I like Jif)
- 1/2 tsp vanilla extract
- 1 1/4 cups all purpose flour
- 1/4 cup confectioner's sugar Note: you can also use granulated sugar.
- scant 1/2 tsp sea salt
- 3/4 cup chocolate chips of your choice, milk or dark
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.
- Add the flour, sugar, and salt and mx until the dough comes together and is no longer dry.
- Fold in the chocolate 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.
Video
Nutrition
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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.
Holy Cow! These look delish!
Is there any substitute for peanut butter? Like nutella? :)))
Not sure about nutella, I think it might have too liquid a texture for shortbread, but you could try! You can also use any other type of nut butter, like almond, etc.
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.
These were so good, and really easy! I took them to church this morning, and they were at hit!
I made these and blogged about them! Thank you so much for sharing the recipe! These ROCK!
I made the recipe a couple of times now with hazelnutbutter and geez my diet plans are down the drain 🙂
prairiesummers—hazelnut butter sounds like a great idea!
Delicious!! Making another batch for Easter because I ate too many yesterday 🙂
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
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.