Peanut Butter Chocolate Chip Shortbread Cookies

Picture a tray of warm, sandy-golden cookies emerging from the oven, edges just kissed with color, chocolate freckles soft and glossy.

Imagine the buttery, nutty aroma drifting through the kitchen, the tender crumble giving way to pockets of melty chips—comfort you can hold in your hand.

These shortbread cookies matter to me because they turn simple pantry staples into a small ritual of calm: a pause between emails, a sweet finish to a cozy supper, a gift that says “I’m thinking of you.”

They’re perfect for busy weeknights when dessert needs to be hands-off, or for lingering Sunday suppers when everyone wants one more bite with tea.

When a hectic school concert collided with dinner duty, this dough came together in minutes and baked while we ate, delivering warm cookies right as we cleared the table—crisis averted, smiles restored. Ready? Let’s cook!

Why You’ll Love It

• Delivers buttery shortbread with rich peanut butter swirls
• Balances sweet chocolate chips and salty, tender crumb
• Uses simple pantry staples and one bowl to mix
• Bakes with minimal spread for neat, pretty cookies
• Freezes beautifully and stays crisp after thawing

Ingredients

• 1 cup unsalted butter, softened — room temp for easy creaming (use fresh, high-fat butter)
• 1/2 cup creamy peanut butter — not “natural” separated style (smooth, stabilized works best)
• 1/2 cup granulated sugar — for structure and sweetness (fine cane preferred)
• 1/2 cup powdered sugar — tender crumb and melt-away texture (10x confectioners)
• 1 teaspoon vanilla extract — real vanilla for best flavor (pure, not imitation)
• 2 cups all-purpose flour — measured by spoon-and-level (unbleached if possible)
• 1/2 teaspoon fine sea salt — balances sweetness (avoid coarse crystals)
• 1 cup semisweet chocolate chips — mini chips distribute best (60–65% cacao)
• 1 tablespoon milk, optional — add only if dough is too crumbly (whole milk preferred)

Step-by-Step Method

Cream the Fats

Beat softened butter and peanut butter until completely smooth and cohesive. Make sure no lumps remain. Aim for a pale, creamy mixture that spreads easily on the bowl sides. Scrape the bowl and paddle to incorporate everything evenly. Proper creaming sets the foundation for a tender, melt-in-mouth shortbread crumb.

Aerate with Sugars

Add granulated and powdered sugars. Mix until light and fluffy, about 1 to 2 minutes. The powdered sugar adds tenderness while granulated sugar provides structure. Scrape the bowl to avoid streaks. Don’t overbeat; stop once the mixture looks slightly lighter and airy.

Blend in Vanilla

Beat in vanilla extract until fully incorporated. Mix just to combine, about 10 seconds. This infuses the dough with warm aroma without overworking it. Scrape down the bowl once more to ensure even flavor distribution and an even texture throughout the cookie dough.

Combine Dry Ingredients

Whisk flour and fine sea salt together in a separate bowl. Break up any flour clumps with the whisk. Even distribution of salt enhances flavor and ensures consistent seasoning in every bite. Keep the dry mix light and uniform so it integrates smoothly with the creamed mixture.

Form the Dough

Add dry ingredients to the butter mixture. Mix on low until a soft, crumbly dough forms. Stop as soon as large clumps appear. If too dry to hold together, add milk 1 teaspoon at a time just until it starts to clump. Avoid overmixing to preserve shortbread tenderness.

Fold in Chocolate

Switch to a spatula and gently fold in the chocolate chips. Distribute them evenly without crushing. Scrape the bottom and sides so every scoop contains chips. Mini chips disperse more uniformly, but regular chips are fine. Keep the dough slightly crumbly for classic shortbread texture.

Portion and Shape

Scoop 1-tablespoon portions. Press each into a smooth, 1/2-inch thick disc. Place on lined baking sheets, spacing 2 inches apart. For a traditional look, gently crisscross tops with a fork. For classic shortbread style, leave smooth. Chill 15 minutes if your kitchen is warm.

Bake to Set

Bake at 325°F (165°C) for 16 to 18 minutes. Watch for edges to set and just begin turning light golden. Don’t wait for browning across the surface. Pull promptly to keep a tender, crumbly bite. Rotate sheets halfway if your oven bakes unevenly.

Cool and Finish

Cool cookies on the sheet for 10 minutes to firm. Transfer to a rack to cool completely. Rest an additional 20 minutes before serving so the shortbread crumb develops. Store airtight up to 5 days. Freeze for up to 2 months and thaw uncovered to keep their crisp texture.

Ingredient Swaps

• Butter: use vegan butter or refined coconut oil (firmer at room temp) for dairy-free; for budget, use salted butter and reduce added salt to a pinch.
• Peanut butter: swap with almond, cashew, or sunflower seed butter (nut/peanut-free)—choose no-stir style for best texture; if using natural, add 1–2 tbsp extra flour if dough feels greasy.
• Flour: use a 1:1 gluten-free baking blend with xanthan gum; or sub up to 1/3 with finely ground oat flour for nuttier flavor.
• Sugar: replace granulated with light brown sugar for deeper flavor; for less refined, use superfine coconut sugar (cookies may be slightly darker).
• Chocolate chips: use mini chips for better distribution; swap with chopped dark, milk, white, or dairy-free chips; regional option—chopped local chocolate bars or cacao nibs for less sweetness.
• Milk (optional): any dairy-free milk works, or omit if dough holds together.

You Must Know

Doneness • If edges look pale and centers feel soft but not wet, pull the tray when the bottoms show a faint blonde ring; they’ll set as they cool in 10 minutes.

Why: shortbread firms off-heat.

Anchor: edges just matte, bottoms light golden, total oven time 16–18 minutes.

Troubleshoot • When dough crumbles and won’t press into a disc, knead in milk 1 teaspoon at a time until a handful holds a clean press with no cracking.

Why: tiny hydration bump binds fat and flour.

Anchor: usually 1–3 teaspoons max.

Avoid • Avoid using “natural, separated” peanut butter unless fully re-emulsified; greasy feel leads to spread.

If using it, sift in 10–15 g (1–1.5 tbsp) extra flour.

Why: balances free oil.

Anchor: dough should feel matte, not shiny.

Scale • For half-batch or double, keep dough thickness at 1/2 inch and spacing at 2 inches; adjust time by ±1 minute if cookie size changes.

Why: thickness, not total yield, drives doneness.

Anchor: 12 cookies ≈ 300 g dough; 24 cookies ≈ 600 g.

Flavor Boost • For deeper nutty notes, toast the peanut butter by warming it in a skillet over low until it smells roasty and darkens slightly (2–3 minutes), then cool to room temp before using.

Why: Maillard-driven aromatics.

Anchor: surface just tan, not bubbling.

Serving Tips

• Serve with cold milk or a cup of coffee for balance.
• Plate alongside vanilla ice cream and warm hot fudge drizzle.
• Pair with sliced bananas or strawberries for a fruity contrast.
• Crumble over yogurt or pudding for a crunchy topping.
• Gift in cellophane bags tied with ribbon for parties.

Storage & Make-Ahead

Store cookies airtight at room temperature up to 5 days.

In the fridge, they keep 10–12 days but may lose crispness.

For make-ahead, refrigerate dough discs up to 3 days or freeze shaped, unbaked cookies 2 months.

Bake from frozen, adding 1–2 minutes.

Baked cookies also freeze 2 months.

Reheating

To gently reheat cookies, warm in a 300°F oven 4–6 minutes.

Or microwave 5–10 seconds with a damp paper towel.

On stovetop, cover in a dry skillet over low heat briefly.

Girl Scout Tagalongs Cameo

Nostalgia sneaks in with a Tagalongs cameo: think tender peanut-butter shortbread crowned with melty chocolate, echoing that beloved cookie’s creamy center and snappy shell.

I lean into that memory with a buttery crumb, a salty-sweet peanut note, and ribbons of chocolate that soften just as the cookies cool.

One bite and you get crisp edges, a sandy interior, and a warm chocolate bloom that hints at the classic.

If you want the full throwback, press each dough disc slightly deeper in the center, then spoon a small puddle of melted chocolate on top after baking.

Let it set until glossy and firm.

The result: a playful nod to Tagalongs, but with our shortbread’s elegance—less candy bar, more patisserie, still totally irresistible.

Final Thoughts

Ready to bake a batch? Give these peanut butter chocolate chip shortbread cookies a try, and feel free to tweak them—swap in mini chips, a touch of sea salt on top, or your favorite nut butter to make them your own!

Frequently Asked Questions

Can I Make These Gluten-Free Without Gritty Texture?

Yes—you can. I swap the flour for a fine 1:1 gluten‑free blend with xanthan gum, add 1 tablespoon cornstarch, and rest the dough 30 minutes. The baked cookies taste buttery, sandy‑tender, not gritty.

How Do Altitude Adjustments Affect Baking Time?

At higher altitudes, I bake a bit longer, but at a slightly lower temperature. I watch edges set, not color, and extend 2–4 minutes. I also reduce leavening, add moisture, and rest dough longer.

What’s the Best Way to Ship These Cookies Safely?

Pack them snugly: I use parchment-lined tins, double-wrap stacks, cushion with crumpled paper, and add a bread slice for moisture balance. Ship priority, avoid heat, label “fragile,” and choose discs over bars—they travel sturdier and arrive melt-in-your-mouth.

Are There Nut-Free Alternatives Mimicking Peanut Flavor?

Yes—use roasted sunflower seed butter or toasted soy nut butter. I’ve swapped in SunButter, added a touch of maple and roasted barley malt, and it delivers warm, nutty, peanut-like depth without nuts. Toasted sesame adds whispery richness.

How Can I Scale the Recipe for a Bake Sale?

Scale by weight: double or triple ingredients; bake in batches at 325°F. I’d portion 1-tablespoon scoops, yield ~24 per batch. Mix minimally, chill 15 minutes, rotate sheets, label allergens, and price per cookie or dozen.