Yeah, this is a good cookie! After making the Peanut Butter Chocolate Chip Shortbread Cookies I was thinking the only thing that could taste better would be Chocolate Shortbread with Peanut Butter Chips! I don't know why, but a chocolate cookie base gets me every time. It's a weakness. :)
I searched everywhere for a chocolate shortbread recipe that would fit what I had in mind. I found myself in the same reference place as with the Peanut Butter Shortbread - The View From Great Island. She's some kind of a shortbread genius! These cookies absolutely melt in your mouth and I am a huge fan of rolling the dough into a log to slice and bake the cookies. Super smart!
Dutch Chocolate Shortbread Cookies with Peanut Butter Chips
adapted very slightly from The View From Great Island
1 stick butter (I used salted), room temperature
1/4 cup confectioner's sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup dutch processed cocoa
peanut butter chips
milk chocolate chips, if desired
I really love these cookies! They have a perfect balance of chocolate and peanut butter. I think the addition of milk chocolate chips adds the right amount of sweetness to elevate the chocolate taste, which makes the peanut butter shine! As I mentioned in my last shortbread post - these cookies are so easy and so quickly put together they make a nice day-of dessert with minimal fuss. If you like shortbread cookies, peanut butter, and chocolate....this is a winner!
Dutch Chocolate Shortbread Cookies with Peanut Butter Chips
adapted very slightly from The View From Great Island
1 stick butter (I used salted), room temperature
1/4 cup confectioner's sugar
1 teaspoon vanilla extract
3/4 cup all-purpose flour
1/4 cup dutch processed cocoa
peanut butter chips
milk chocolate chips, if desired
- In medium bowl, whisk together sugar, flour, and cocoa.
- In large bowl, beat together butter and vanilla until fluffy.
- Add dry ingredients to butter and combine together with electric mixer.
- Dough will be extremely crumbly. After ingredients are combined, use a wooden spoon to mix crumbs into a dough.
- Add peanut butter chips, whatever your desired amount is. I like a lot.
- Since this cookie dough is not overly sweet, add a small amount of milk chocolate chips, if desired, just to give it a little more sugary chocolate taste.
- Turn dough onto waxed paper and shape into log.
- Wrap waxed paper around log of dough and twist ends like a piece of candy.
- Refrigerate for a few hours or overnight.
- Remove waxed paper and slice dough into discs. Place on cookie sheet.
- Bake at 350 degrees for 12-14 minutes.
- Cookies will be extremely soft when finished baking. DO NOT overbake!
- Let cookies cool on baking sheet for 15 minutes before removing. When they are cooled they will be solid.
- Eat and enjoy!
I really love these cookies! They have a perfect balance of chocolate and peanut butter. I think the addition of milk chocolate chips adds the right amount of sweetness to elevate the chocolate taste, which makes the peanut butter shine! As I mentioned in my last shortbread post - these cookies are so easy and so quickly put together they make a nice day-of dessert with minimal fuss. If you like shortbread cookies, peanut butter, and chocolate....this is a winner!
