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Peanut Butter Shortbread Recipe

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★★★★★

4.7 from 55 reviews

Delightfully buttery and rich Peanut Butter Shortbread cookies combining creamy peanut butter with tender, crumbly shortbread texture. Perfectly sweetened with brown and granulated sugars, these easy-to-make treats are ideal for snacking or sharing.

Ingredients

Scale

Dry Ingredients

  • 1 cup (120g) all-purpose flour
  • 2 Tablespoons (16g) cornstarch
  • ¼ teaspoon salt

Wet Ingredients

  • 6 Tablespoons (85g) unsalted butter, softened to room temperature
  • ¼ cup (64g) creamy peanut butter
  • ¼ cup (50g) firmly packed light brown sugar
  • 1 teaspoon vanilla extract

Add-Ins and Toppings

  • 2 ounces (57g) optional add-ins (e.g., chocolate chips, nuts)
  • 1 Tablespoon (13g) granulated sugar

Instructions

  1. Preheat the Oven and Prepare Pan: Preheat your oven to 325ºF (163ºC). Line an 8-inch round cake pan with parchment paper and set aside to ensure easy removal of the shortbread after baking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and salt until well combined. This blend helps create a tender texture in the shortbread.
  3. Cream Wet Ingredients: Using a handheld or stand mixer fitted with the paddle attachment, beat together the softened unsalted butter, creamy peanut butter, light brown sugar, and vanilla extract on medium speed until smooth and creamy.
  4. Combine Dry and Wet Mixtures: Gradually add the dry ingredient mixture to the wet mixture. Then increase the mixer speed to high and beat for 2 to 3 minutes, until the dough starts to form clumps and comes together.
  5. Add Optional Mix-ins: If using optional add-ins such as chocolate chips or nuts, fold them into the dough and mix until evenly dispersed throughout.
  6. Press Dough and Add Toppings: Gather the dough using your hands and press it evenly into the prepared cake pan. Use a fork to prick (dock) the dough evenly over the surface, then sprinkle the granulated sugar evenly on top.
  7. Bake the Shortbread: Place the pan in the preheated oven and bake for 28 to 30 minutes until the edges are lightly browned and the shortbread feels set.
  8. Cool and Slice: Remove the pan from the oven and allow the shortbread to cool in the pan for 10 to 15 minutes. Gently lift the parchment paper out of the pan and place on a cutting board. Use a sharp knife to slice the shortbread circle into 8, 12, or 16 even pieces.
  9. Serve and Store: Let the shortbread slices cool completely or enjoy warm. Store at room temperature for up to 1 week or freeze slices for up to 3 months, thawing at room temperature before serving.

Notes

  • Be sure to measure the flour properly to avoid dense or dry cookies.
  • Optional add-ins like chocolate chips or chopped nuts add extra flavor and texture.
  • Use parchment paper for easy removal and to prevent sticking.
  • Shortbread can be enjoyed warm or cooled for firmer texture.
  • Store leftovers in an airtight container to maintain freshness.
  • Freezing sliced shortbread allows for longer storage without loss of flavor or texture.

Keywords: Peanut Butter Shortbread, shortbread cookies, peanut butter cookies, easy dessert, buttery cookies, homemade cookies

Find it online: https://platedbyemma.com/peanut-butter-shortbread-recipe/