Best Peanut Butter Shortbread Cookies Recipes

PEANUT BUTTER AND JELLY THUMBPRINT SHORTBREAD COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C); line a baking sheet with parchment paper.
• Beat the butter and sugar with an electric mixer in a large bowl until smooth; add the vanilla and continue to beat. Mix in the flour mixture until just incorporated. Roll dough into 1 1/2-inch balls and arrange on prepared baking sheets. Make a small hole in the center of each ball, using your thumb and finger; fill the holes with grape jam.
• Bake in the preheated oven until lightly browned, about 14 minutes; allow to cool on baking sheet for 1 minute.
• Put the peanut butter in a microwave-safe bowl, and cook in a microwave oven until soft for 10 - 30 seconds, checking every 10 seconds. Be careful not to overheat the peanut butter; do not let it bubble. Stir the vegetable oil through the heated peanut butter; drizzle over the warm cookies.

PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Mix in the order given. Spoon onto cookie sheet and gently press into cookie shape. Bake for 10 to 15 minutes until golden. NOTE: You can add choclate chips to half the recipe for an awesome taste.

PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
• Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
• Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
• Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
• Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.

PEANUT BUTTER AND CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Set oven to 325F Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together. 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 a couple of hours. 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. Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. 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. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• 1. In a mixing bowl, cream butter and peanut butter together until well combined and creamy. Add vanilla, mix well.
• 2. Whisk together flour, confectioner's sugar and salt; add to peanut butter mixture; mix well. Add chocolate chip and stir until will combined. I used my hand to combine the chips. Dough is a little crumbly.
• 3. Roll into a log, about 10-inches long; wrap in wax paper and refrigerate for 1 1/2 to 2 hours until good and firm or longer if you don't want to bake right away.
• 4. Once firm, remove from refrigerator and slice (with sharp knife) about 1/3-inch slices. Place on cookie sheet lined with parchment paper. Bake 12 to 15 minutes in oven preheated to 325 degrees. NOTE: cookies my crumble some while slicing, simply press it back together with your fingers.
• 5. Once cookies have baked, remove from oven and allow 5 minutes cooling time on cookie sheet before transfered to rack to complete cooling.
• 6. NOTE: Made another batch and was short 1/4 cup of mini chips so I used 1/4 cup finely chopped walnuts. Turned out really good!

ICE BOX PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• 1. Cream butter and sugar thoroughly. Add peanut butter mixing well. Add vanilla and eggs: beat well. Sift flour, soda and salt together. Stir into mixture. Shape dough into rectangular roll, wrap in plastic wrap or waxed paper, chill until firm (or freeze), slice and bake in preheated 350 degrees oven for 8-10 minutes, ungreased cookie sheet: Until lightly golden brown.
• 2. This dough freezes well, may be sliced and baked frozen - may require slightly more baking time. (Keep frozen rolls of this dough on hand for fresh baked peanut butter cookies when wanted.)
• 3. Can be made large (rounded tablespoons of stiff chilled dough) do not grease the pan. Do the classic criss-cross with a fork that has been dipped in sugar. Bake them for only 8 minutes and they come out well and make 4 dozen cookies.
• 4. Allow cookies to cool on cookie sheets before removing to a wire rack. Over baked they become sandy dry crisps. Cooked to perfection they have a slight chewiness melt in your mouth treat.

PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES RECIPE - (4.3/5)

Steps:

• Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together. 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 a couple of hours. 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. Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. 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. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES

Steps:

• Set oven to 325F Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together. 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 a couple of hours. 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. Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes. 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. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

ICE BOX PEANUT BUTTER SHORTBREAD COOKIES

Steps:

• Cream butter and sugar thoroughly. Add peanut butter mixing well. Add vanilla and eggs: beat well. Sift flour, soda and salt together. Stir into mixture. Shape dough into rectangular roll, wrap in plastic wrap or waxed paper, chill until firm (or freeze), slice and bake in preheated 400 degrees oven for 10 minutes, ungreased cookie sheet.
• This dough freezes well, may be sliced and baked frozen but may require slightly more baking time.
• Can be made large (rounded tablespoons of dough) do not grease the pan. Do the classic criss-cross with a fork that has been dipped in sugar. Bake them for only 9 minutes and they come out well and make 4 dozen cookies.