Buttery, melt-in-your-mouth, and with the flavor of peanut butter. Yummy.
I loved the Nutella shortbread cookies I made a few weeks ago. So this time I decided to make a peanut butter version. These are so good. And what I like best about them is that you can store them in a container for weeks, assuming you have the discipline to let them sit that long.
Instead of cutting rectangles, I tried to make round cookies by slicing circles. The only issue is that the mini chocolate chips kept getting in the way when I sliced the dough. I love what the chocolate chips add to the taste, but I hate how they limited the shape of the cookies.
These are easy to whip up in big batches and then store for future munching. You can also give them as gifts too without worrying they won’t taste as good as fresh baked ones.
2 sticks unsalted butter, room temperature
1 cup confectioners’ sugar
1/2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 cup peanut butter
1 cup mini chocolate chips
1. In a stand mixer, beat butter and confectioners’ sugar together on medium speed, until the mixture is very smooth. Beat in vanilla, and peanut butter. Reduce mixer speed to low and add in flour, mixing until dough comes together.
2. Mix in the chocolate chips.
3. Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
4. Roll up dough, making logs about 1 1/2 inch in diameter. Refrigerate the dough logs for at least 2 hours.
5. After dough is firm, preheat the oven to 325°F. Slice dough about 1/2 inch thick. You may need to gently reform some of the circles.
6. Bake for 18 to 20 minutes, until the cookies turn brown at the edges. Let cookies cool before serving. Store in airtight container.
Adapted from Use Real Butter
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