Peanut Butter Shortbread Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
