Chocolate Peanut Butter Shortbread Cookies
Mega buttery, and melt in your mouth chocolate peanut butter shortbread cookies get a boost of amazing with the perfect drizzle.
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Yield: 20 cookies
Equipment
- 8"x8" or 9"x9" square baking pan
Ingredients
Cookies
- 226 g unsalted butter room temperature
- 99 g granulated sugar
- 1 teaspon vanilla extract
- 240 g all-purpose flour
- ½ teaspon salt
Chocolate Peanut Butter Drizzle
- 56 g semi-sweet chocolate bar not chocolate chips
- 2 teaspons peanut butter avoid natural or homemade varities
Instructions
- Cookies:Preheat oven to 350ºF. Grease and line a 8"x8" or 9"x9" pan with parchment paper, leaving the parchment taller than the top of the tin for easy removal.
- In a medium-bowl, combine butter and sugar, mix on medium-high speed with hand or stand mixer until mixture is light and fluffy, 4-5 minutes. Scrape sides as needed. Add vanilla.226 g unsalted butter, 99 g granulated sugar, 1 teaspon vanilla extract
- In a separate bowl, whisk together flour and salt. Add to butter and sugar mixtuure, mixing on low, until the dough just begins to come together but remains slightly crumbly.240 g all-purpose flour, 1/2 teaspon salt
- Transfer dough into prepared pan using your hands to pat the dough into all corner and flat on top. Piece the top lightly with a fork to prevent air bubbles.
- Bake for 25-30 minutes until light golden brown. A larger pan will create a thinner cookies that will bake faster.
- Leave cookies to cool completely in pan.
- Chocolate Peanut Butter Drizzle:Once cookies are complete cool, heat chocolate and peanut butter in a bowl over a double-boiler. (A double-boiler is a small pan filled halfway with water with the chocolate bowl set on top to slowly heat the chocolate without burning). Stir gently until chocolate is melted. Drizzle over cookies and allow to harden.56 g semi-sweet chocolate bar, 2 teaspons peanut butter
- Once chocolate is fully cooled, pull cookies out using the parchment and slice.
Notes
- A 9"x9" springform pan will work as well, simply slice into wedges.
- Store in airtight container.
Disclaimer: We test all recipes using the metric weights shown, we cannot guarantee outcomes when switching to US measurements.