Prepare to revolutionize your cookie game with a mouthwatering recipe that combines the classic richness of shortbread, the irresistible crunch of chocolate chips, and the creamy decadence of peanut butter! These aren't just cookies - they're a culinary experience that will have your taste buds dancing and your family begging for more. Whether you're a seasoned baker or a kitchen novice, this recipe promises to deliver bakery-quality treats right from your own oven in just 25 minutes!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup powdered sugar
- 2 cups all-purpose flour
- 1/2 cup chocolate chips
- 1/2 cup peanut butter
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
- In a large mixing bowl, cream the softened unsalted butter and powdered sugar together using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 2-3 minutes.
- Add the peanut butter to the butter-sugar mixture and mix until fully incorporated and smooth.
- Gradually sift in the all-purpose flour and salt. Mix on low speed until the dough just comes together, being careful not to overmix.
- Gently fold in the chocolate chips using a spatula, distributing them evenly throughout the dough.
- Transfer the dough onto a lightly floured surface. Roll the dough to approximately 1/4 inch thickness.
- Use a cookie cutter or knife to cut the dough into desired shapes. For uniform cookies, aim for 2-inch rounds.
- Place the cut cookies onto the prepared baking sheets, spacing them about 1 inch apart to allow room for slight spreading.
- Bake in the preheated oven for 10-12 minutes, or until the edges are just beginning to turn golden brown.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Once cooled, store the cookies in an airtight container at room temperature for up to 5 days.
Tips
- Ensure your butter is truly softened but not melted - this is crucial for achieving the perfect shortbread texture.
- Use a light hand when mixing flour to prevent tough cookies. Stop mixing as soon as the dough comes together.
- For uniform cookies, invest in a cookie cutter or use a sharp knife and ruler to create consistent shapes.
- Don't overbake! Golden edges are your signal that the cookies are done. They'll continue to set as they cool.
- For an extra indulgent touch, consider drizzling melted chocolate over the cooled cookies or sprinkling some sea salt on top.
- If the dough feels too soft, refrigerate for 15-20 minutes before rolling and cutting to make it easier to handle.
- Store cookies in an airtight container with parchment paper between layers to maintain their texture and prevent sticking.
Nutrition Facts
Calories: 167kcal
Carbohydrates: 14g
Protein: 3g
Fat: 11g
Saturated Fat: 5g
Cholesterol: 26mg
