Peanut Butter Shortbread Cookies Recipe

Introduction

These Peanut Butter Shortbread Cookies combine the rich, creamy flavor of peanut butter with a tender, buttery crumb. Perfectly crisp yet melt-in-your-mouth soft, they make a delightful treat for any time of day.

Ingredients

• 1 cup (120g) all-purpose flour
• 2 tablespoons (16g) cornstarch
• ¼ teaspoon salt
• 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
• 2 ounces (57g) add-ins (optional, such as chopped nuts or chocolate chips)
• 1 tablespoon (13g) granulated sugar

Instructions

1. Step 1: Preheat the oven to 325ºF (163ºC). Line an 8-inch round cake pan with parchment paper and set aside.
2. Step 2: In a small bowl, whisk together the flour, cornstarch, and salt until evenly combined. Set aside.
3. Step 3: In a medium bowl, use a handheld mixer or stand mixer with the paddle attachment to beat the softened butter, peanut butter, light brown sugar, and vanilla extract on medium speed until smooth.
4. Step 4: Gradually add the dry ingredients to the wet mixture, then increase the mixer speed to high and beat for 2 to 3 minutes until the dough begins to clump. If using add-ins, fold them in evenly.
5. Step 5: Gather the dough with your hands and press it evenly into the prepared pan. Use a fork to prick the dough all over, then sprinkle the granulated sugar evenly on top.
6. Step 6: Bake for 28 to 30 minutes until the edges are lightly browned. Remove from the oven and let cool in the pan for 10 to 15 minutes.
7. Step 7: Once slightly cooled, lift the parchment paper to remove the shortbread from the pan. Use a sharp knife to cut into 8, 12, or 16 even pieces. Allow to cool completely or enjoy warm.

Tips & Variations

• For added texture and flavor, try mixing in chopped peanuts, chocolate chips, or white chocolate chunks as add-ins.
• If you prefer a crunchier cookie, bake for an extra 2-3 minutes but watch carefully to prevent burning.
• Make sure the butter is softened but not melted to achieve the best dough consistency.

Storage

Store the cookies in an airtight container at room temperature for up to one week. They also freeze well—wrap the slices tightly and freeze for up to three months. To enjoy, thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, crunchy peanut butter can be used to add a bit of extra texture, but it may change the smoothness of the dough slightly.

What can I substitute for cornstarch?

If you don’t have cornstarch, you can substitute with an equal amount of arrowroot powder or potato starch to help keep the shortbread tender.

Peanut Butter Shortbread Cookies Recipe

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★★★★★

4.8 from 135 reviews

These Peanut Butter Shortbread Cookies are a buttery, tender treat combining classic shortbread with rich peanut butter flavor. Soft, crumbly, and subtly sweet with a hint of vanilla, they offer a perfect balance of textures and tastes. Optional add-ins like chocolate chips or nuts add a delightful twist. Easy to prepare and baked to golden perfection, these cookies are perfect for snacking, gifting, or enjoying with tea or coffee.

• Author: Grace
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 to 16 cookies depending on slice size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

Optional Add-ins

• 2 ounces (57g) add-ins (e.g., chocolate chips, chopped nuts)

Topping

• 1 Tablespoon (13g) granulated sugar

Instructions

1. Preheat 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 cookies after baking.
2. Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and salt. This will ensure even distribution of leavening and seasoning throughout the dough.
3. Cream Wet Ingredients: In a medium bowl, use a handheld or stand mixer with paddle attachment to beat the softened butter, creamy peanut butter, light brown sugar, and vanilla extract together on medium speed until smooth and creamy.
4. Add Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients. Once combined, increase mixer speed to high and beat for 2-3 minutes until the dough begins to clump and come together. If desired, fold in optional add-ins like chocolate chips or chopped nuts at this stage until evenly distributed.
5. Shape Dough: Using your hands, gather the shortbread dough and press it evenly into the prepared cake pan. Use a fork to prick the dough all over (docking) to help prevent bubbling during baking. Sprinkle the granulated sugar evenly over the surface for a light crunch and sweetness.
6. Bake and Cool: Bake the shortbread in the preheated oven for 28-30 minutes, or until the edges are lightly browned. Remove from oven and let cool in the pan for 10-15 minutes. When slightly cooled, carefully lift the parchment paper out of the pan and transfer to a cutting board. Use a sharp knife to cut the dough into 8, 12, or 16 slices according to your preferred cookie size. Allow the cookies to cool completely or enjoy them warm. Store at room temperature for up to one week or freeze up to three months, thawing at room temperature before serving.

Notes

• Ensure the butter is softened to room temperature for easier mixing and better texture.
• Docking the dough with a fork prevents bubbling and ensures even baking.
• Optional add-ins such as chocolate chips or nuts add extra flavor and texture but can be omitted for a classic shortbread.
• Cookies can be enjoyed warm right out of the oven or cooled for a firmer texture.
• Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months.

Keywords: Peanut Butter Cookies, Shortbread Cookies, Easy Cookies, Peanut Butter Dessert, Homemade Cookies, Baking