Peanut Butter And Chocolate Chip Shortbread Cookies Recipes

PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Mix in the order given. Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes until golden. NOTE: You can add choclate chips to half the recipe for an awesome taste.

PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES RECIPE - (4.3/5)

Steps:

• Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together. Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks. Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• 1. In a mixing bowl, cream butter and peanut butter together until well combined and creamy. Add vanilla, mix well.
• 2. Whisk together flour, confectioner's sugar and salt; add to peanut butter mixture; mix well. Add chocolate chip and stir until will combined. I used my hand to combine the chips. Dough is a little crumbly.
• 3. Roll into a log, about 10-inches long; wrap in wax paper and refrigerate for 1 1/2 to 2 hours until good and firm or longer if you don't want to bake right away.
• 4. Once firm, remove from refrigerator and slice (with sharp knife) about 1/3-inch slices. Place on cookie sheet lined with parchment paper. Bake 12 to 15 minutes in oven preheated to 325 degrees. NOTE: cookies my crumble some while slicing, simply press it back together with your fingers.
• 5. Once cookies have baked, remove from oven and allow 5 minutes cooling time on cookie sheet before transfered to rack to complete cooling.
• 6. NOTE: Made another batch and was short 1/4 cup of mini chips so I used 1/4 cup finely chopped walnuts. Turned out really good!

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
• Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.