Easy Peanut Butter Shortbread Cookies
These Easy Peanut Butter Shortbread Cookies are a buttery, melt-in-your-mouth delight that brings together the nutty richness of creamy peanut butter with the crisp, tender texture of classic shortbread. Made with simple pantry staples like unsalted butter, granulated sugar, and flour, this quick and fail-proof recipe comes together in just 15 minutes of prep time, making it perfect for busy bakers or last-minute dessert cravings. The gentle crisscross pattern on top, created with a fork, adds a charming homemade touch and ensures every cookie bakes evenly. Serve these irresistibly crumbly treats with a cup of coffee or milk, or pack them up as a thoughtful gift. Best of all, these cookies stay fresh for up to a week, making them an ideal make-ahead option for any cookie jar.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 113 grams Unsalted butter
- 80 grams Creamy peanut butter
- 65 grams Granulated sugar
- 130 grams All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 175°C (350°F) and line a baking sheet with parchment paper.
In a large mixing bowl, cream the unsalted butter and creamy peanut butter together using a hand mixer or stand mixer until smooth and well combined.
Add the granulated sugar and mix until the mixture is light and fluffy, about 2-3 minutes.
Mix in the vanilla extract and salt.
Gradually add the all-purpose flour to the wet ingredients, mixing on low speed until just combined. The dough should be soft and slightly crumbly but hold together when pressed.
Scoop out tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Using the back of a fork, gently press down on each cookie ball to flatten it slightly and create a crisscross pattern on top.
Bake in the preheated oven for 16-18 minutes, or until the edges are lightly golden. Avoid overbaking to keep the cookies tender.
Let the cookies cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week.
Nutrition Facts
Calories |
2031 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 138.1 g | 177% | |
| Saturated Fat | 64.2 g | 321% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 250 mg | 83% | |
| Sodium | 2729 mg | 119% | |
| Total Carbohydrate | 182.2 g | 66% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 73.3 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
