Print

Peanut Butter Shortbread Cookies Recipe

Print Recipe

★★★★★

4.8 from 110 reviews

These Peanut Butter Shortbread Cookies combine buttery richness with creamy peanut butter for a tender, crumbly treat. Enhanced with a touch of vanilla and optional add-ins, they bake up golden and lightly crisp on the edges while remaining delightfully soft inside. Perfect for sharing or enjoying with a cup of tea or coffee.

Ingredients

Scale

Dry Ingredients

  • 1 cup (120g) all-purpose flour
  • 2 Tablespoons (16g) cornstarch
  • ¼ teaspoon salt

Wet Ingredients

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • ¼ cup (64g) creamy peanut butter
  • ¼ cup (50g) firmly packed light brown sugar
  • 1 teaspoon vanilla extract

Optional Add-ins

  • 2 ounces (57g) add-ins such as chopped nuts, chocolate chips, or dried fruit (optional)

Topping

  • 1 Tablespoon (13g) granulated sugar

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 325ºF (163ºC). Line an 8-inch round cake pan with parchment paper to prevent sticking and set aside.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and salt until fully combined. Set this aside for later use.
  3. Cream Butter, Peanut Butter, Sugar, and Vanilla: Using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, creamy peanut butter, light brown sugar, and vanilla extract together on medium speed until smooth and well combined.
  4. Add Dry Ingredients and Mix: Gradually add the dry flour mixture to the wet ingredients. Increase the mixer speed to high and beat for 2 to 3 minutes until the dough starts to clump together. If you are using any optional add-ins like nuts or chocolate chips, fold them in now and mix until evenly distributed.
  5. Press Dough and Score: Gather the shortbread dough with your hands and press it evenly into the prepared pan. Use a fork to dock (poke holes) across the dough surface to allow steam to escape while baking. Evenly sprinkle the granulated sugar on top of the dough for a delicate crunch after baking.
  6. Bake the Shortbread: Place the pan in the preheated oven and bake for 28 to 30 minutes or until the edges are lightly browned and the top is firm to the touch.
  7. Cool and Slice: Remove the pan from the oven and let the cookies cool for 10 to 15 minutes inside the pan. Once slightly cooled, gently lift the parchment paper to remove the shortbread circle from the pan. Using a sharp knife, cut the shortbread into 8, 12, or 16 even pieces while it is still warm. Allow pieces to cool completely before serving or enjoy warm.
  8. Store Properly: Store the cookie slices at room temperature for up to 1 week. They also freeze well for up to 3 months when stored in an airtight container.

Notes

  • You can substitute creamy peanut butter with natural peanut butter, but the texture may be slightly different.
  • Add-ins like chopped peanuts, chocolate chips, or dried cranberries add texture and flavor.
  • Make sure the butter is softened to room temperature for easier mixing and better texture.
  • Docking with a fork helps prevent air bubbles and ensures even baking.
  • Cutting the shortbread while warm prevents cracking and creates clean edges.
  • For a gluten-free version, substitute with a gluten-free flour blend suitable for baking.
  • Use parchment paper to easily remove cookies from the pan without breaking.

Keywords: Peanut Butter Cookies, Shortbread Cookies, Easy Baking, Dessert, Snack, Homemade Cookies, Peanut Butter Dessert

Find it online: https://annakocht.com/peanut-butter-shortbread-cookies-recipe/