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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
don’t forget to pin!
I used mini choc chips, then rolled them on parchment paper and scored. Refrigerated a couple of hours then baked. They were WONDERFUL.
The mini chips is a great idea, it would also help with slicing the log of dough.
Just made these tonight and am sitting down with one now…delicious!!! Thanks for the recipe!
wondering if there are any tasty subs for the butter…I’m allergic.
wondering if there are any tasty subs for the butter…I’m allergic.
I bet you could use palm shortening or coconut oil. I substitute these ingredients all the time without a hitch.
Ow, i used the wrong sugar, and its really dry and crumbley .. any way to fix it? 🙁 i shouldnt bake when im so tired
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
How come there is no baking soda or baking powder in this recipe?
Shortbread does not have leavening.
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…
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!!!
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.