Hey guys! I hope you had an absolutely amazing Thanksgiving! Even for all you late Christmas celebrators, I think we can all agree that the time is now. And that means cookies!

Today I’m doing a super simple recipe for Peanut Butter Chocolate Chunk Shortbread. Shortbread cookies are pretty much as easy as it gets, and we’re doing it slice and bake style today. Easy peasy. First though, let’s talk about the base of the cookie dough.

Shortbread is typically made without any eggs, and my recipe uses powdered sugar, which makes for a really tender cookie in the end. The dough comes together super simply here. We’re replacing some of the butter with peanut butter in this version to really step things up for flavor.

Okay the chocolate chunk portion of this recipe is super important. I know by now most of you have heard about how using chopped chocolate bars or chocolate melting wafers is the way to go for cookies, and it’s definitely the case here. You really want to start by chopping some chocolate a bit more finely than you would for a classic chocolate chip cookie. This allows the chocolate bits to really disburse into the cookie dough in those little shattery, rando pieces. It’s the way to go you guys.

After you’ve worked in the chocolate throughout the dough, you want to divide the dough roughly in half, and roll each half into a log wrapped in plastic. They should be around 1 1/2 inches in diameter, or however large around you want your cookies to be. Then, you’ll need to chill the dough completely. I actually call to freeze the dough for about 15 minutes before slicing, because it makes it much easier to slice!

Slice em, bake em, eat em. Enjoy guys!

Peanut Butter Chocolate Chunk Shortbread

Servings 3 dozen cookies

Ingredients

  • 1 cup softened butter
  • 1/2 cup creamy peanut butter
  • 1 cup powdered sugar
  • 2 tsp. vanilla extract
  • 2 tbs. milk
  • 1/2 tsp. salt
  • 3 cups flour
  • 2/3 cup finely chopped chocolate

Instructions

  1. In a large bowl, beat together the butter, peanut butter, powdered sugar, vanilla, and milk until completely smooth and incorporated, about 2 minutes. Add in the salt and flour, and beat until combined. The dough will be slightly crumbly still, that's okay! Fold in the chocolate chunks until they are evenly disbursed through the dough. 

  2. Divide the dough roughly in half, and form each half into a long log. The logs should be about 1 1/2 inches in diameter. Wrap in plastic wrap, and chill for at least 1 hour, until completely chilled. 

  3. Preheat your oven to 325 degrees, and line two baking sheets with parchment paper. Place your dough logs into the freezer while your oven preheats, or for about 15 minutes. 

  4. Remove one log from the freezer, unwrap, and slice into cookies. The cookies should be about 1/4 inch thick, but they don't have to be perfect! Arrange on your baking sheet evenly- you can place the cookies pretty close together because they won't spread while baking. 

  5. Bake in your preheated oven for 10-13 minutes, or until the cookies are dry, and just barely browning on the edges. Cool completely on the pan before serving. Continue with the remaining dough. Enjoy! 


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