These cookies give “melt in your mouth” a new meaning. The way these cookies behave is unreal. At first bite, they break apart, and melt into your taste buds with waves chocolate, peanut butter and a touch of salt.
The dough comes together really quickly and baking them is super simple because they don’t rise or expand at all.
I will say, I tried to make these once with natural peanut butter and something wasn’t quite right. Stick to plain old Jif for these one … I used store brand peanut butter from Kroger.
I also like to use two types of chocolate chips in these. I used equal parts semi-sweet and milk chocolate chips.
The dough will be pretty crumbly… just like the cookies are.
Make sure to have wax paper on hand. These get rolled in wax paper and stowed away in the fridge.
Chocolate Chip Peanut Butter Shortbread Cookies // RECIPE & INSTRUCTIONS
This recipe is from The View from Great Island, which is a beautiful blog. I mostly stuck to the original recipe, except for adding semi-sweet chips instead of just milk chocolate.
- 1 stick unsalted butter, must be at room temperature
- 1/3 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 1/4 cup powdered sugar
- scant 1/2 tsp sea salt
- 1/2 cup milk chocolate chips
- 1/2 cup semi-sweet chocolate chips.
- With an electric mixer, cream butter and peanut butter until well combined. Since the butter is nice and soft at room temperature, you can also use a wooden spoon to do this.
- Once butters are combined, add the vanilla.
- In a separate bowl, whisk together your flour, powdered sugar and sea salt. Add the dry ingredients to the wet and mix until the dough comes together and isn’t too crumbly.
- Fold in chips and then turn the dough out onto wax paper. You will need to work with it a bit to get it to stick together in a log about 7-8 inches long.
- Chill dough log in the fridge for a few hours. Once, I froze this dough and it was terribly difficult to slice later, so don’t do that.
- Slice the log into 1/3 inch rounds. The dough will crumble as you slice it, but just push it back together before putting it on the sheet.
- Bake at 350 for 12-14 minutes on a cooking sheet sprayed lightly with cooking spray or lined with parchment paper. The cookies won’t turn too brown or change shape and may look underdone, but that’s ok. Don’t over-bake these.
- Let the cookies cool and set up on the sheet for 5 or 6 minutes, then transfer to wire rack to cool completely.
These cookies are so dainty and fragile, so handle with care.
They break apart so nicely and feel so light.
You absolutely have to have a glass of milk on hand to wash these down. Upon contact, the cookies disintegrate in your mouth and it’s the most wonderful experience ever.
Just a heads up, these also come in a double dark chocolate variety … just when I thought life couldn’t get any better.