Peanut Butter Chocolate Chip Shortbread Cookies
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Ingredients
- 1/2 cup (113 gráms) unsálted butter, át room temperáture (importánt!)
- 1/3 cup creámy peánut butter (I like Jif)
- 1/2 tsp vánillá extráct
- 1 1/4 cup (156 gráms) áll purpose flour
- 1/4 cup (31 gráms) confectioner’s sugár
- scánt 1/2 tsp seá sált
- 3/4 cup milk chocoláte chips
- Creám the butter ánd the peánut butter together in á stánd mixer, with á hánd mixer, or á wooden spoon. Máke sure to get the butter ánd peánut butter completely combined ánd creámy. Beát in the vánillá.
- Whisk the dry ingredients together ánd ádd to the butter mixture. Mix until the dough comes together ánd is no longer crumbly.
- Stir in the chips, ánd turn the dough out onto á piece of wáxed páper. Gently pull the dough together ánd form it into á log. If it is still crumbly, work it with your hánds until it holds together smoothly. Roll it up in the páper, smoothing the shápe ás you go. Twist the ends securely ánd refrigeráte for át leást á couple of hours. The log will be roughly 7 1/2--8 inches long.
- While the dough is chilling, pre-heát the oven to 350F
- Slice the log into slices with á shárp knife. Not too thick, not too thin, ábout 1/2 inch. If á slice crumbles á bit, just smoosh the dough báck together. These don't háve to be perfect disks.
- Báke on á párchment or silpát lined báking sheet át 350F for ábout 12-14 minutes, depending on how thick your cookies áre. The cookies will not be browned, ánd they máy look undone, but don't over báke. One of the joys of shortbreád cookies is thát they fáll ápárt ánd melt in your mouth.
- Let the cookies cool on the pán for 5 minutes before tránsferring to á ráck.
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