Salted Peanut Butter Shortbread.
Dipped in the richest chocolate ever.
I’ve never liked shortbread! Never ever ever. Lots of evers here. I always thought it was dry and boring and lacked flavor and was very much a grandma cookie.
Since I’ve started doing elderly things anyway, like eating desserts with nuts and enjoying pecan pie and craving lemon cookies, I figured, why not? Let’s try some shortbread.
And by “try some shortbread,” I mean let’s trash up regular short bread almost as much as possible.
I almost added bacon!
But I didn’t. Whomp whomp.
But you should!
I think peanut butter and chocolate is just enough. The salted peanut butter cookie is dreamy and crunchy but buttery and almost melts in your mouth. If you’re an absolute peanut butter freak, these are calling your name right now.
Hurry hurry. Few days before Christmas. Go for it!
If you’re like me and need a touch of chocolate with your peanut butter (or let’s be a real, a touch of peanut butter with your chocolate), a corner dip is just right. And then, the salty sweet… well that’s all anyone needs.
I realize I’m going a little heavy on the exclamation points today, but these cookies are worth.it. As much as I turned my nose up at every and any lorna doone my entire life, I’m slightly regretting that decision.
Or wondering why they didn’t put peanut butter in their dough.
I almost… a very close almost… made shortbread with fresh herbs. You know, something like lemon thyme or lavender rosemary or vanilla basil and all that jazz.
It sounds pretty darn good, right?
But, that is just not me. At 10:07 on a Sunday night I am not sneaking into the kitchen to grab a lavender rosemary cookie. I am grabbing a big honking spoon of peanut butter covered in chocolate chips or a chunk of perfect chocolate dropped in the PB jar or even a scoop of chocolate peanut butter ice cream.
I wish it was different and that I LOVED those lighter, more sophisticated desserts, buuuuuut.
I’d rather constantly faceplant into a peanut butter cup stuffed chocolate cookie or something. 130% of the time. Real life: my palate is comparable to a seven year old’s.
Now I just know that you have room and time left to make ONE more cookie right? They are so super simple, require just a few ingredients that I’m almost positive you have on hand and don’t take very long at all. They are sort of like slice and bake cookies too, without the imprinted green christmas tree in the center. But sooo much better.
And we can totally bond over our adoration for chocolate peanut butter. There is no comparison, ever.
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup loosely packed brown sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- sea salt for sprinkling
- 6 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
- In the bowl of your electric mixer, beat the butter and peanut butter until creamy and combined. Beat in the sugars on medium speed until fluffy. Add in the vanilla extract. Beat in the flour on low speed until just combined. Scoop out the dough (it will be crumbly) and form it into two tubes with your hands. They should be about 2 inches in diamter and about 6 to 7 inches long. Wrap them in plastic wrap and refrigerate for 30 to 60 minutes.
- Remove the dough from the fridge and cut 1/4 to 1/2 inch slices off the tube. Place on the parchment. Sprinkle each with salt. Bake for 20 minutes, or until just slightly golden. Let the cookies cool completely before dipping them in chocolate.
- To melt the chocolate for dipping, microwave it (or heat over double boiler) for 30 seconds at a time on 50% power. Stir after each time until it just melts. Once melted, stir in the coconut oil. Dip an edge of each piece of shortbread and if desired, sprinkle with more salt.
Thissss is a short stack.