For the peanut butter chocolate chip shortbread you need:
- 110 grams of Butter, or 1 stick. Room temperature
- 80 grams of Peanut Butter
- 0,5 teaspoon of Vanilla Extract
- 150 grams of Flour
- 30 grams of Confectioners’ sugar
- a bit of salt
- 130 gram of Chocolate chips (or buy a chocolate bar and cut it yourself)
Combining: Cream the butter and peanut butter together. Once thoroughly mixed, add the vanilla extract. Whisk together the Flour, Confectioners’ Sugar and Salt. Add it to the butter mixture. Toss in the Chocolate chips and mix the dough thoroughly. Make sure it is smooth.
Rolling and freezing: Grab a sheet of baking paper and put the dough on it. Roll it into a log. If it crumbles, knead the dough again till it holds together smoothly again. Once you managed to make a proper log, roll up the log. Make sure you have some room on the sides of the log so you can twist to close the paper. Put it in your refrigerator for a couple of hours, or in the freezer and save it for later (make sure to unfreeze the dough properly though, it crumbles a lot if you try to cut it early).
Baking: Preheat the oven to 160 degrees Celsius. In the meantime take the log out of refrigerator and unpack. Cut it into slices of about 1 cm each. Once the oven is done, place the slices on a baking sheet and bake the shortbread for about 10/15 minutes. The time depends on what kind of oven, but make sure to not over bake them. And there you have it, wonderful tasting cooking that melt in your mouth. The peanut butter and chocolate combine really well in my honest opinion. I hope you like them as well!
Original recipe from Diary of a Teenage Baker