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Easy Peanut Butter Chocolate Chip Shortbread Cookies

Easy Peanut Butter Chocolate Chip Shortbread Cookies

Buttery slice-and-bake shortbread cookies made with creamy peanut butter, brown sugar, and semisweet chocolate chips. The cookies stay relatively pale in the center while their edges turn lightly golden.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 1 minute
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) Unsalted butter, softened
  • 1/2 cup (128 g) Creamy peanut butter
  • 1/2 cup (100 g) Granulated sugar
  • 1/2 cup (100 g) Packed light brown sugar
  • 1 teaspoon Pure vanilla extract
Dry Ingredients
  • 2 cups (240 g) All-purpose flour
  • 1/2 teaspoon Fine salt
Mix-Ins
  • 1 cup (170 g) Semisweet chocolate chips, preferably mini chips

Method
 

Step-by-Step
  1. Beat the softened butter, creamy peanut butter, granulated sugar, and packed light brown sugar until smooth and creamy, about 2 minutes.
  2. Mix in the vanilla extract. In a separate bowl, whisk together the all-purpose flour and fine salt, then add the dry ingredients to the butter mixture and mix just until a soft dough forms.
  3. Fold in the semisweet chocolate chips gently, taking care not to overmix the dough.
  4. Shape the dough into a log approximately 2 inches (5 cm) in diameter. Wrap it tightly and refrigerate for 30 to 60 minutes, or scoop and flatten portions if you prefer not to slice a log.
  5. Preheat the oven to 350°F (175°C). Slice the chilled log into rounds about 1/4 inch (6 mm) thick and arrange them on parchment-lined baking sheets.
  6. Bake for 12 to 15 minutes per batch, until the edges are lightly golden and the centers look set. Keep the centers relatively pale and avoid baking the cookies until deeply brown.
  7. Let the cookies cool on the baking sheet for 5 to 10 minutes, then transfer them to a wire rack. They will firm as they cool.

Notes

For a finer, more tender shortbread crumb, replace the granulated sugar and brown sugar with 1 cup (120 g) powdered sugar. If using salted butter, omit or reduce the fine salt. Store fully cooled cookies in an airtight container.