Peanut Butter Chocolate Chip Shortbread Cookies




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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

The all time most popular post on my blog so far has been my Double Dark Chocolate Shortbread Cookies.

I’m happy for that cookie, I really am.  It deserves the attention it’s gotten, after all, when was the last time you saw a cookie that intensely chocolaty?   But I got to thinking that my other shortbread cookies deserve a little love, too.

Peanut Butter Chocolate Chip Shortbread Cookies

Like this one.  It’s made with creamy peanut butter, sea salt and milk chocolate chips.

Peanut Butter Chocolate Chip Shortbread Cookies

It’s like if one kid had a room full of trophies and the other always got stuck out in left field.  It kinda gets my maternal adrenaline flowing.

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

You know I love these slice and bake shortbread recipes.  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.

Peanut Butter Chocolate Chip Cookie Dough

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

a stack of peanut butter chocolate chip shortbread cookies

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.

slice and bake peanut butter chocolate chip shortbread cookies

Tips for success when making peanut butter chocolate chip 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 tiny chips if you want to, which will help, 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 Shortbread Cookies
Rate this recipe
36 ratings

Prep Time: 15 minutes

Cook Time: 14 minutes

Total Time: 29 minutes

Category: cookies, dessert

Cuisine: American

Yield: makes about 10-12 cookies

Serving Size: 1 cookie

Calories per serving: 207

Peanut Butter Chocolate Chip Shortbread Cookies

These peanut butter chocolate chip shortbread cookies are easy to make and literally melt in your mouth.

Ingredients

  • 1 stick, (1/2 cup or 4 ounces) unsalted butter, at room temperature (important!)
  • 1/3 cup creamy peanut butter (I like Jif)
  • 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

  1. 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.
  2. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly.
  3. 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 about 71/2--8 inches long.
  4. While the dough is chilling, pre-heat the oven to 350F
  5. Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks.
  6. 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.
  7. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

 

 

don’t forget to pin these peanut butter chocolate chip shortbread cookies!

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246 Comments

  • Reply
    Renee
    August 21, 2016 at 8:06 am

    I did not have crumbly dough once all the Ingredients were mixed. If you whip the butter and peanut butter till it goes very light and fluff your flour before measuring makes a big difference. I also found the trick to not have it crumble when cutting the roll into slices was to leave the roll wrapped in the parchment paper. Just cut through the parchment paper, this way your chocolate chips don’t move around and force the to give way.

    • Reply
      Sue
      August 21, 2016 at 8:19 am

      Thanks Renee, I haven’t tried the parchment trick!

  • Reply
    Billie
    June 20, 2016 at 10:46 am

    Enjoy

  • Reply
    Mantras
    May 5, 2016 at 10:53 pm

    Mmm!! Can’t wait to make these!!!!

  • Reply
    fareeea
    May 3, 2016 at 5:23 am

    d u have any recipes for crunchy biscuits without sugar and flour please. i love biscuits but i am banting so sugar and flour is out for me. thanks

  • Reply
    Kolaylezzet
    April 5, 2016 at 6:00 am

    Thanks for this special recipe and lovely pictures.

    • Reply
      Sue
      April 5, 2016 at 7:42 am

      Thanks for visiting!

  • Reply
    salome
    March 14, 2016 at 12:02 pm

    Hi can you freeze the dough??
    If so do i take it 24hr before baking the cookies ???

  • Reply
    Carol
    December 11, 2015 at 1:03 pm

    I read many of the comments but not all. Hope this isn’t a repeat question. I am “wheat free” and love shortbread. Has anyone successfully made these using an alternative flour (usually classified as gluten free)? Or have a link to some good cookie recipes that are “wheat free?” Thanks!

    • Reply
      Sue
      December 11, 2015 at 2:49 pm

      I have had people make my shortbread recipes with a good gluten free flour mix Carol and it will work, of course the texture will be different.

  • Reply
    Melissa
    December 8, 2015 at 12:21 pm

    How long would you say you’d be able to leave the dough in the fridge before baking?
    TIA

    • Reply
      Sue
      December 8, 2015 at 12:37 pm

      Up to a day or two, Melissa, or you could freeze it for longer.

  • Reply
    Bill
    November 25, 2015 at 9:00 pm

    I’m going to try it with some fresh ground Honey roasted peanut butter, and Mint chocolate chips.

  • Reply
    NickiM
    October 28, 2015 at 4:47 pm

    These cookies are amazing and the recipe is so simple! I made 1 dozen and refrigerate the rest, made 2days later. The dough holds nicely. Perfect project for kids. Yummy ending for a sunday dinner :))

    • Reply
      Sue
      October 28, 2015 at 5:55 pm

      Thanks NickiM!!

  • Reply
    Bevie Sams
    October 26, 2015 at 7:48 am

    I can’t wait to bake each and everyone of this yummy recipes…great for gift giving at Christmas time….blessings, and thanks for sharing!!

    • Reply
      Sue
      October 26, 2015 at 7:57 am

      Thanks Bevie, have a wonderful holiday season <3

  • Reply
    Tammy
    October 25, 2015 at 7:35 am

    Was not crazy about this recipe they tasted chalky , To be fair though hubby liked them but I think I’ll stick to my original recipe,

  • Reply
    Cindy
    September 7, 2015 at 5:55 pm

    cannot wait to try these. Can they be made in a shortbread pan?

    • Reply
      Sue
      September 7, 2015 at 8:24 pm

      Absolutely! That’s the way I first discovered this recipe!

  • Reply
    Lynette
    July 3, 2015 at 11:06 pm

    These are absolutely magnificent! I didn’t have any crumbly problems – the cookies are divine!

  • Reply
    Kat
    June 26, 2015 at 11:19 am

    These are fresh out of the oven and cooling right now… It’s taking all my willpower not to stuff these into my face and burn my mouth off! Chocolate and peanut butter, what’s not to love?
    My dough was also super crumbly, but I added small amounts of water until it was the right consistency, & they look perfect! Can’t wait to try them. :)

  • Reply
    Rachel Page
    May 23, 2015 at 1:18 am

    These are my all time favorite cookies.I can’t make them too often because I want to eat them all!

  • Reply
    Joebug
    May 16, 2015 at 6:47 am

    I happen to be a shortbread freak I just love shortbread and I will be making these in a couple of days even though I have everything in my cabinets now !!! I Might Make Them Today I’m Not Sure I Have Time To Much to Do But Maybe I Will Still Make Them And Take To A friend Love This Recipe Thanks For Sharing This Wonderful Recipe !! :)

  • Reply
    RB
    May 3, 2015 at 6:21 pm

    Update–
    Cooked these tonight and they’re divine! Of course they’re crumbly–they’re shortbread! My son said, “they’re kinda sweet, kinda salty, kinda everything good.”

  • Reply
    RB
    May 2, 2015 at 7:21 pm

    Dough worked fine for me–they’re in the fridge currently. A little misleading to have step 1: preheat oven, then tell me later on to refrigerate for several hours! Bummer.

    • Reply
      Sue
      May 2, 2015 at 9:45 pm

      Good point RB, I’ll amend the recipe to be more clear.

    • Reply
      Esther
      August 26, 2015 at 8:44 am

      That’s why your suppose to read your recipe first before you start baking anything.

  • Reply
    Michelle
    May 2, 2015 at 3:12 pm

    I absolutely loved these, like make a batch, eat it all, then make another. I guess they are also a greta sharing cookie, if you are feeling generous. I followed your recipe as is and had wonderful results. It’s my now go to cookie recipe. I would like to make them for my son’s school event but they have a nut free environment. Could I replace the PB using an equal amount of just more regular butter?

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