Kirbie's Cravings

Peanut Butter Shortbread Cookies

photo of a plate of Peanut Butter Shortbread Cookies

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.

photo of a stack of cookies

Instead of cutting rectangles, I tried to make round cookies by slicing circles like I did for my Chocolate Chip Espresso Shortbread. 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.

photo of a stack of Peanut Butter Shortbread 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.
close-up photo of a pile of Peanut Butter Shortbread Cookies on a plate

You might like my chocolate shortbread cookies, too!

Peanut Butter Shortbread Cookies

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
These shortbread cookies are buttery, melt-in-your-mouth, and with the flavor of peanut butter.


  • 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


  • 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. Mix in the chocolate chips.
  • Gather dough and place in between two sheets of parchment paper. Roll the dough into a rectangle shape that’s 1/4 inch thick.
  • Roll up dough, making logs about 1 1/2 inch in diameter. Refrigerate the dough logs for at least 2 hours.
  • 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.
  • Bake for 18 to 20 minutes, until the cookies turn brown at the edges. Let cookies cool before serving. Store in airtight container.


Recipe adapted from Use Real Butter

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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7 comments on “Peanut Butter Shortbread Cookies”

  1. These look delicious!

  2. For weeks? Not in my house, they won’t. It will be lucky if they can last more than a couple of hours LOL. Seriously, those cookies look very yummy.

  3. I love peanut butter – I love shortbread!! Winner!

  4. I just noticed “San Diego” at the top – we were just there – drove across the country from NYC to California (stopped in Chicago and Denver for sightseeing and househunting in Denver) and took our seven year old to Legoland! Love your city.

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