Peanut Butter Shortbread Cookies
Have a need for something sweet but want to stay on point with your health? This shortbread cookie recipe gets a special twist thanks to a hint of Betsy’s Best Gourmet Peanut Butter. Pair this crumbly treat with a cup of coffee or tea for the perfect snack with a hint of sweet!
- 1 stick (½ cup) unsalted butter, softened to room temperature
- 1/3 cup Betsy's Best Gourmet Peanut Butter (or substitute with Betsy's Best Almond or Seed Butter)
- ½ tsp vanilla extract
- 1 ¼ cup all purpose flour (or gluten-free flour blend)
- ¼ cup confectioner’s sugar
- ½ tsp sea salt
- ¾ cup milk chocolate chips (or dried cranberries or chopped walnuts)
Preheat oven to 350°F. Combine butter and Betsy’s Best in a stand mixer (or use hand mixer or wooden spoon). Beat until creamy and combined. Beat in vanilla.
Whisk together dry ingredients in medium bowl. Gradually incorporate dry ingredients into Betsy’s Best mixture. Mix all ingredients until dough is no longer crumbly. Stir in chocolate chips.
Turn dough out onto a piece of wax paper. If dough is still crumbly, use your hands to mold it until it holds together smoothly. Gently form dough into a log (roughly 7 ½-8 inches long). Roll dough up in wax paper, smoothing the shape as you go. Twist the ends of the wax paper to secure. Refrigerate 2-3 hours.
Cut chilled dough log into roughly 1/3-inch slices with a sharp knife. If slices crumble a bit, just push the dough back together.
Bake cookies on a parchment or silpat-lined baking sheet for 12-14 minutes. Cookies will not brown and may look undone, but don't over-bake.
Let cookies cool on pan for 5 minutes before transferring to wire rack.
Turn on your oven and your taste buds with this decadent gourmet peanut butter shortbread cookie recipe!