Peanut Butter Shortbread Cookies
Indulge in the irresistible simplicity of Peanut Butter Shortbread Cookies, where buttery richness meets the nutty goodness of creamy peanut butter. These melt-in-your-mouth treats are made with just six pantry-friendly ingredients, including softened unsalted butter, powdered sugar, and a hint of pure vanilla extract, ensuring a perfectly balanced flavor. The dough is easy to work with, making it ideal for rolling and shaping into your preferred cookie design. A quick 15-minute prep and 18-minute bake time mean these cookies can be whipped up in no time, whether for a cozy afternoon snack or a crowd-pleasing dessert. Optional forked crisscross patterns add a charming, nostalgic appearance. With their tender crumb and delightful peanut butter flavor, these shortbread cookies are sure to become your next go-to recipe. Serve with a glass of milk or package them as a thoughtful homemade gift!
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Recipe Information
Ingredients
- 227 grams Unsalted butter, softened
- 120 grams Creamy peanut butter
- 100 grams Powdered sugar
- 1 teaspoons Vanilla extract
- 240 grams All-purpose flour
- 0.5 teaspoons Salt
Instructions
Preheat your oven to 160°C (325°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened butter and peanut butter together using a hand or stand mixer on medium speed until smooth and well combined.
Add the powdered sugar and mix until the mixture is light and fluffy, about 2 minutes.
Stir in the vanilla extract.
In a separate bowl, whisk together the all-purpose flour and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. The dough will be thick.
Turn the dough out onto a clean surface and gently knead it a few times to ensure it comes together into a cohesive ball.
Roll the dough to about 1/2-inch thickness. Use cookie cutters or shape the dough into rounds (about 2 inches in diameter) by hand.
Place the cookies on the prepared baking sheets, spacing them about 1 inch apart.
Optional: Use a fork to make a crisscross pattern on the top of each cookie for a traditional peanut butter cookie look.
Bake in the preheated oven for 16-18 minutes, or until the edges are lightly golden brown.
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to 1 week.
Nutrition Facts
Calories |
3618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 246.5 g | 316% | |
| Saturated Fat | 128.2 g | 641% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 1743 mg | 76% | |
| Total Carbohydrate | 309.9 g | 113% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 110.3 g | ||
| Protein | 56.7 g | 113% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 157 mg | 12% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1066 mg | 23% | |
*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.
