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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!