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peanut butter chocolate shortbread

Peanut Butter Chocolate Chip Shortbread Cookies

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Prep Time 15 minutes
Cook Time 18 minutes
Resting Time 30 minutes
Total Time 1 hour 3 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • 2 Mixing bowl
  • 1 hand mixer or stand mixer
  • 1 Rubber spatula
  • 1 Whisk
  • 2 Baking sheet
  • 2 silicone baking mat or sheet of parchment paper
  • 1 Cooling rack
  • 1 Measuring cups set
  • 1 Measuring spoons set

Ingredients
  

  • 1 cup unsalted butter softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cup all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1 cup semisweet chocolate chips
  • 1 tablespoon milk optional, if dough is crumbly

Instructions
 

  • Preheat the oven to 325°F (165°C) and line two baking sheets with parchment paper or silicone mats.
  • In a large bowl, beat the softened butter and peanut butter together until smooth and creamy.
  • Add granulated sugar and powdered sugar and mix until light and fluffy.
  • Beat in vanilla extract until combined.
  • In a separate bowl whisk together flour and salt.
  • Add the dry ingredients to the butter mixture and mix on low until a soft, crumbly dough forms.
  • If the dough is too dry to hold together, mix in milk 1 teaspoon at a time just until it starts to clump.
  • Fold in the chocolate chips with a spatula until evenly distributed.
  • Scoop 1 tablespoon portions, press into smooth 1/2-inch thick discs, and place 2 inches apart on prepared sheets.
  • Use a fork to gently crisscross the tops or keep smooth for classic shortbread style.
  • Bake for 16 to 18 minutes until the edges are set and just beginning to turn light golden.
  • Cool on the sheet for 10 minutes, then transfer to a rack to cool completely.
  • Let cookies rest another 20 minutes to firm and develop their shortbread texture before serving.

Notes

For the best shortbread texture, avoid overmixing once the flour is added and keep the dough on the drier side so it bakes tender and crumbly. If your kitchen is warm, chill shaped cookies for 15 minutes before baking to prevent excessive spread. Use good-quality, not natural separated peanut butter for consistent structure, or if using natural peanut butter, whisk it very smooth and add an extra tablespoon of flour if the dough feels greasy. Mini chocolate chips distribute more evenly, but regular chips work fine. The cookies are done before they look browned; pull them when edges just set. Store airtight at room temperature for up to 5 days or freeze baked cookies for 2 months; thaw uncovered to keep crisp.
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