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A delicious plate of Peanut Butter Chocolate Shortbread Cookies

Peanut Butter Chocolate Shortbread Cookies

These delightful cookies combine the rich flavors of peanut butter and chocolate in a buttery shortbread. Perfect for any cookie lover!
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Prep Time 24 minutes
Cook Time 20 minutes
Cooling Time 5 minutes
Total Time 44 minutes
Servings: 36 cookies
Course: Dessert
Cuisine: American
Calories: 99
Ingredients Equipment Method Notes

Ingredients
  

Shortbread
  • 1.5 cups all-purpose flour
  • 0.33 cups sugar
  • 0.25 cups unsweetened cocoa powder
  • 0.5 tsp salt
  • 0.67 cups butter cubed
  • 0.25 cups creamy peanut butter
  • 0.5 tsp vanilla
  • 0.5 cups peanut butter chips
  • 0.5 cups semi-sweet chocolate chips
  • 1 tbsp shortening divided

Equipment

  • Cookie Sheet

Method
 

  1. Preheat oven to 325 degrees F. In a large bowl, whisk together flour, sugar, cocoa powder, and salt.
  2. Add butter, peanut butter, and vanilla. Use a pastry blender to incorporate. Form into a ball and knead until smooth.
  3. Roll dough on a lightly floured surface to 1/3-inch thick. Cut cookies with cutters.
  4. Place cookies 1/2-inch apart on an ungreased cookie sheet. Bake for 15-20 minutes until centers are set.
  5. Cool on sheets for 5 minutes. Transfer to a wire rack to finish cooling.
  6. For icing, melt chocolate chips with half of the shortening in a microwave, stirring until smooth.
  7. In another bowl, melt peanut butter chips with remaining shortening, stirring until smooth.
  8. Spread half of cookies with chocolate mixture and the other half with peanut butter mixture. Drizzle with leftover icing.
  9. Store in an airtight container. Can be frozen for up to three months.

Notes

These cookies can be made ahead and frozen for up to three months. Perfect for preparing in advance for gatherings!