Peanut Butter Chocolate Shortbread Cookies
Indulge in these scrumptious peanut butter chocolate shortbread cookies that offer a satisfying crunch and a creamy peanut butter-filled center, perfect for any occasion.
Servings: 24 cookies
Calories: 180kcal
Ingredients
Cookie Base
- 1 cup unsalted butter, softened Allows you to control the saltiness of the cookies.
- 1 cup peanut butter Creamy or chunky can be used depending on your texture preference.
- 1 cup granulated sugar Adjust for sweetness preference.
- 1 cup brown sugar, packed Adds depth of flavor and moisture to the cookies.
- 2 large eggs Room temperature for easy mixing.
- 2 3/4 cups all-purpose flour Use 1-to-1 gluten-free blend for a gluten-free version.
- 1 teaspoon baking powder
- 1/2 teaspoon salt Reduce if using salted butter.
- 1 cup chocolate chunks Choose your favorite chocolate type.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare a baking sheet by greasing it lightly or lining it with parchment paper.
- In a large mixing bowl, cream together the softened butter, peanut butter, granulated sugar, and brown sugar until smooth and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
- Gradually add the dry mixture to the peanut butter mixture, stirring until just combined.
- Gently fold in the chocolate chunks until evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze them in a single layer for up to 3 months.