I love baking for every occasion, especially as a way to add a little bit of a sweet personalization to a gift. So for Mother’s Day this year, I was super happy to be introduced to Crunchy Salt Blog, where you can find amazing cookie recipes (among other great dishes!). Here I found these simple peanut butter chocolate shortbread cookies.
I thought they were the perfect blend of “simple to execute” and still somewhat “sophisticated.” To be honest, I usually bail out on a cookie recipe when I see the dough has to be refrigerated. (Don’t ask me why this is the tip of the iceberg for me?) I tend to rely on the typical cookie recipes I’ve made for years and years and play it safe. However, this recipe is so worth it and I learned there’s truly no reason to shy away from new techniques and new recipes.
Not only are they easy to make, but they are so delicious. As shortbread cookies, they are a bit denser than your standard cookie. The cookie is a bit thicker and has that dryer texture you’d expect from a tea cookie or biscuit. Even with the heavy texture, the flavors are relatively light. It’s not a complete chocolate peanut butter explosion in your mouth but a more subtle flavor, yet are still super satisfying for your sweet tooth.
I hope you enjoy this recipe as much as I did and find the perfect occasion to share them with more of your friends.
Peanut Butter Chocolate Shortbread Cookies
- 1/2 cup of cold butter, cubed
- 1/4 cup of sugar
- 1/2 cup of peanut butter
- 1/2 tsp salt
- 1 1/4 cup of flour
- 1/2 cup dark chocolate chips
- sea salt (to sprinkle on top)
- Cream butter and sugar together until smooth.
- Add peanut butter and salt and mix.
- Add flour and mix the dough to combine. The dough will be crumbly at this point.
- Finely chop the chocolate and add to the mixture.
- Continue mixing on low speed until it all comes together in a big ball.
Transfer dough to a sheet of saran wrap and form into a log.
Tightly roll the saran wrap around the dough, longways. Make sure there are no air pockets or folds.
Firmly grab the loose ends of the saran wrap and twist either side until saran wrap is tightened and you have a smooth, round log of dough.
Tuck ends under and place in the fridge for at least two hours, or overnight.
After refrigerated, preheat oven to 350F.
Remove the dough from the fridge and roll in granulated sugar.
Using a sharp knife, slice rounds of dough ¼ inch thick and place on a baking sheet 1 inch apart. Sprinkle with crunchy salt.
Bake for 9-11 minutes, until cookies have just start to set around the outside.
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