Peanut Butter Milk Chocolate Chip Shortbread Cookies!

I’m so inspired, I baked up some of these cute cut-out Christmas trees and shortbread cookies!  How darling would these Peanut Butter Milk Chocolate Chip Shortbread Cookies look on your cookie platter to celebrate the holidays with friends and family?  

 I love shortbread!  Scottish shortbread evolved from medieval biscuit bread.  Medieval biscuit bread kind of sounds scary, but let me assure you, it just means they were a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a biscuit. Eventually butter was substituted for yeast, and shortbread was born!

 🙂 Know what’s cool?  These 12 Baking Perfect Cookie Tips!

Traditional shortbread consists of three main ingredients: flour, sugar and butter.  Butter is a very important ingredient in shortbread.  In fact, the word “shortbread” derived from shortening.

  It used to be, shortbread was expensive and reserved as a luxury for special occasions like Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. Through the years it developed into an everyday favorite and is now enjoyed all around the world.

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 This is definitely a keeper to file away in your recipe files and you need to make these Peanut Butter Milk Chocolate Chip Shortbread Cookies for the holidays!!!  It’s a MUST!!  Here’s the recipe!

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Peanut Butter Milk Chocolate Chip Shortbread Cookies

Buttery, melt-in-your-mouth peanut butter shortbread and loaded with milk chocolate chips in every bite! Ohh myyyyy!

Prep Time20 mins

Cook Time12 mins

Author: Kim Lange

Ingredients

• 1/2 cup unsalted butter room temperature
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1 cup + 2 Tablespoons all purpose flour don't overmeasure
• 1/4 cup confectioner’s sugar
• 1/4 teaspoon sea salt
• 3/4 cup milk chocolate chips

Instructions

• Preheat oven to 325 degrees
• Using a mixer on medium speed, cream the butter and the peanut butter together until smooth. Add vanilla and beat in.
• Whisk the dry ingredients together and add to the butter/peanut butter mixture.
• On low, mix until the dough comes together.
• Mix in the chocolate chips, and turn the dough out onto your worktop and roll out approximately 1/3 inch thick.
• Take your cookie cutter and cut shapes, lay on baking sheets and refrigerate. (I didn't have to use flour when I rolled the cookies out and don't overwork the dough).
• Or if you would rather slice and bake, you can roll the dough up in parchment paper, smoothing the shape as you go to make a log.
• Twist the ends securely and refrigerate for at least a couple of hours.
• Slice the log into slices with a sharp knife about 1/3 inch.
• If a slice crumbles just push the dough back together.
• Bake on a parchment or silpat lined baking sheet about 12-14 minutes.
• The cookies will not be browned, and they may look undone, but don't over bake.
• Let the cookies cool for 5 minutes before transferring to a rack.
• Store in airtight container.

Notes

Drizzle with some melted white or chocolate to add some extra charm!