I love to bake! Why not make a cookbook full of different recipes I have found, created and made my mouth water? I hope someone finds these enjoyable. Some might even be recipes I made up on my own and turned out amazing. My mouth is watering ju...
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
- 1 Stick of Butter, Room Temperature
- 1/3 Cup Peanut Butter
- 1/3 Cup Flour
- 1/2 Teaspoon Vanilla
- 1/4 Cup Powdered Sugar
- 1/2 Teaspoon Salt
Oops! This image does not follow our content guidelines. To continue publishing, please remove it or upload a different image.
1. Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Make sure to get the butter and peanut butter completely combined and creamy. Beat in the vanilla.
2. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly.
3. Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least two hours. (Mine turned out to be square)
4. Pre-heat the oven to 350F
5. Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks.
6. Bake on a parchment for about 12-14 minutes, depending on how thick your cookies are. The cookies will not be browned, and they may look undone, but don't over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth.
