Peanut Butter Shortbread
Indulge in the nutty, buttery perfection of Peanut Butter Shortbread, a delightful twist on a classic cookie that melts in your mouth with every bite. This easy-to-make recipe combines the creaminess of peanut butter and the richness of buttery shortbread for a truly irresistible treat. With just six simple ingredients, including a hint of vanilla and the option to add crunchy peanuts for extra texture, these cookies are perfect for any occasion. Prepare the dough in minutes, chill for effortless slicing, and bake to golden perfection in less than half an hour. Whether enjoyed with coffee, tea, or on their own, these peanut butter shortbread cookies are a decadent snack that stays fresh for up to a week. Perfect for peanut butter lovers, this recipe is sure to become a treasured favorite!
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 120 grams peanut butter (creamy or chunky, your choice)
- 100 grams granulated sugar
- 1 teaspoon vanilla extract
- 250 grams all-purpose flour
- 0.5 teaspoon salt
- 50 grams peanuts (optional, for topping or mixing)
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large mixing bowl, combine the softened butter and peanut butter. Beat with a hand mixer or stand mixer on medium speed until creamy and well blended.
Add the granulated sugar and vanilla extract to the butter mixture. Continue beating until light and fluffy, about 2-3 minutes.
In a separate bowl, whisk together the all-purpose flour and salt to combine.
Gradually add the flour mixture into the wet ingredients, beating on low speed until the dough starts to come together. If the dough feels crumbly, knead it gently with your hands to fully incorporate the flour.
If using peanuts, fold them into the dough at this stage for added crunch.
Divide the dough in half and shape each half into a log about 2 inches in diameter. Wrap the logs in plastic wrap and refrigerate for 30 minutes to firm up.
Unwrap the chilled logs and slice them into 1/4-inch thick discs. Arrange the discs on the prepared baking sheets, spacing them about 1 inch apart.
Optional: Press a few peanuts gently onto the top of each shortbread if you didn’t mix them into the dough earlier.
Bake the shortbread in the preheated oven for 20-25 minutes, or until the edges are lightly golden.
Remove from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store in an airtight container at room temperature for up to one week. Enjoy!
Nutrition Facts
Calories |
3926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 270.8 g | 347% | |
| Saturated Fat | 131.2 g | 656% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 1750 mg | 76% | |
| Total Carbohydrate | 325.9 g | 119% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 114.8 g | ||
| Protein | 70.8 g | 142% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 188 mg | 14% | |
| Iron | 15.1 mg | 84% | |
| Potassium | 1432 mg | 30% | |
*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.
