Sunday, November 13, 2011

Peanut Butter Chocolate Chip Shortbread Cookies

Lets talk about butter.

That would be my best friend, Julie, standing next to a tower of butter in a toast shop in a food court in Bangkok. Thailand knows whats up. And yes, my mouth might have been salivating when I snapped that shot. In that moment, we felt so at home. So at home.

Anyways. Back to the butter. The key ingredient to shortbread is butter. It produces crumbly, rich cookies. My version of these cookies involves my three favorite food groups: butter, chocolate, and peanut butter. And my friends wonder why I run so much...

You should make these cookies for a multitude of reasons, but mainly because they are quick, require just a few ingredients, freeze wonderfully, and are the perfect breakfast afternoon pick-me-up with a hot cup of tea. Last year, I sent a care package of them to Julie, my butter-lovin' friend pictured above (the cookies travel well!); all the way from San Francisco to Philadelphia. True story.  I was worried about her butter intake during her law school finals. What can I say? I am a really good friend.

Peanut Butter Chocolate Chip Shortbread Cookies

12 oz unsalted butter (2 1/2 sticks)
2 cups all purpose flour
1/2 to 1 cup sugar (depending on how sweet you like your shortbread; this means you'll need to sample the dough; rough life)
1 teaspoon vanilla
1 cup peanut butter (chunky or creamy)
10 oz high quality chocolate chips (can be milk chocolate or semi-sweet; this equals out to be a little less than using a whole bag; I used Guittard Chocolate for these)

1) Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or spray it with canola oil. Or, if you really want to honor thy butter, you can butter the cookie sheet.

2) Soften the butter in the microwave so that it starts to melt. Mix the butter and sugar together in a large bowl, using a fork. You can use a mixer too, but I prefer to mix by hand.

3) Add the flour and vanilla. The mixture will get crumbly and eventually, turn more dough-like.

4) Soften the peanut butter in the microwave, then add it to the mixture, incorporating it evenly throughout. Note: you can actually omit the peanut butter from the recipe, should you choose; you'd simply keep all the other measurements the same.

5) Fold in the chocolate chips. And taste your dough. If it doesn't taste sweet enough, add a bit more sugar.

6) Roll the cookie dough into small 1 to 1-1/2 inch balls. These cookies won't spread out a lot, so you can fit many on one sheet.

7) Bake for 12 to 15 minutes. Some ovens are hotter than others, so always set your timer for the lowest amount of cooking time and check on your cookies. The cookies will continue to bake upon removing them from the oven since they are on the hot cookie sheet and also, know, that these cookies don't turn very golden brown.

If you are wondering if I made myself sick from eating the cookie dough, then you should know, I most certainly did. But it was worth it.


  1. This comment has been removed by the author.

  2. Oh, Julie you butter lover. Laura, thanks for the recipe. I will make it ASAP.

  3. I'm going to make these to be sure we have enough PB&Chocolate represented at Turkey Day. Aloha butter!