The aroma of warm butter, peanut butter, and melting chocolate can turn an ordinary afternoon into a memorable treat. These Peanut Butter Chocolate Chip Shortbread Cookies pair crumbly shortbread texture with pockets of milk chocolate, making them a fast favorite for holiday baking and everyday snacking.
Why these peanut butter chocolate chip shortbread cookies are worth baking
Shortbread gets an upgrade with creamy peanut butter and lots of small chocolate chips. The dough is simple to make and chills into a roll you slice before baking. That method keeps shapes tidy and makes portioning a breeze.
They’re easy to make, transport, and serve. The cookies are sturdy enough for cookie exchanges and soft enough for kids to love.
Ingredients you’ll need for about 20 cookies
- 1/2 cup (115 g) unsalted butter, at room temperature
- 1/3 cup (80 g) creamy peanut butter
- 1/2 teaspoon vanilla extract
- 1 1/4 cups (155 g) all-purpose flour
- 1/4 cup (30 g) powdered (confectioners’) sugar
- 1/2 teaspoon sea salt
- 1/2 cup miniature milk chocolate chips (or about 3.2 oz chopped into small pieces)
- 1/3 cup additional miniature chocolate chips
Step-by-step: how to make the dough and bake
- Combine flour, powdered sugar, and sea salt in a bowl. Whisk and set aside.
- Cream the softened butter and peanut butter together until smooth.
- Mix in the vanilla extract.
- Add the dry ingredients to the butter mixture and stir until the dough just comes together.
- Fold in the chocolate chips so they’re evenly distributed.
- Turn the dough onto a sheet of parchment. Work it gently by hand until it holds together.
- Shape the dough into a tight log, press firmly to compact it, and wrap in parchment.
- Chill the log in the refrigerator for at least two hours so it firms up for clean slicing.
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper.
- Slice the chilled log with a sharp knife into rounds about 1/3 inch thick. If edges crumble, press them back together gently.
- Bake 12–14 minutes. The centers may look slightly underbaked — avoid overbaking to keep them tender.
- Let the cookies rest on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Timing, yield, and recipe facts (quick reference)
- Prep time: About 30 minutes active, plus chilling time.
- Cook time: 12–14 minutes per batch.
- Total time: Around 44 minutes, excluding refrigeration.
- Yield: Roughly 20 cookies, depending on slice thickness.
- Category: Dessert, American-style cookie.
Practical baking tips for the best results
- If the dough feels crumbly when forming the log, press it together with your hands until cohesive.
- Use small or miniature chips to avoid large gaps that make slicing difficult.
- Wrap the log tightly in parchment to prevent freezer or fridge odors.
- For thinner cookies, chill the log longer so thinner slices hold their shape.
- Store cooled cookies in an airtight container for up to a week. Freeze the log before slicing to bake fresh batches later.
Variations and serving ideas
- Swap half the chocolate for dark chips for a richer contrast.
- Add a sprinkle of flaky sea salt on top before baking for a sweet-salty touch.
- Serve alongside coffee, milk, or a scoop of vanilla ice cream.
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