Peanut Butter Shortbread Cutout Cookies for the Holidays
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Why You’ll Love These Peanut Butter Shortbread Cookies
- The buttery crumb is tender and delicate, so each bite feels wonderfully rich without a thick layer of frosting.
- Peanut butter flavors the dough itself. Then the chocolate adds that delicious candy-cup pairing along one edge!
- You can change the cutters and toppings for Christmas boxes, Valentine treats, or an afternoon cookie plate.
- Plus, you can freeze the plain baked cookies and save the dipping for another day.
For a thicker cookie with a soft middle, try these maple peanut butter cookies alongside your shortbread. Both bring plenty of peanut butter flavor to the platter.
Ingredients for Peanut Butter Shortbread Cookies
Use softened butter, regular creamy peanut butter, and both sugars for this tender cut-out dough. Choose a smooth peanut butter that doesn’t need stirring; however, skip oily natural varieties here. Also, spoon the flour into your measuring cup and level it, since packed flour can leave shortbread dry.
- ½ cup unsalted butter, softened
- ⅓ cup creamy peanut butter
- ¼ cup confectioners’ sugar
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- 1 tablespoon cornstarch
- ¼ teaspoon fine sea salt
- 6–8 ounces chocolate melting wafers, almond bark, or chopped baking chocolate
- Flaky sea salt, sprinkles, or finely chopped peanuts, optional for decorating
The confectioners’ sugar gives the cookies a delicate bite, while the granulated sugar adds a little crispness. Meanwhile, the egg yolk brings richness to the dough. Keep that tablespoon of cornstarch in the mix for a tender finish.
Best Chocolate for Dipping
Melting wafers and almond bark set without tempering, making them handy for cookies you plan to stack or gift. Semisweet or dark chocolate gives you a deeper chocolate bite; milk chocolate tastes sweeter and creamier. White chocolate is another delicious option, especially with colorful sprinkles!
For a firm, shiny coating at room temperature, temper real chocolate according to its maker’s directions. Simply melted chocolate still tastes lovely, although it may set softer or develop streaks. Also, chocolate chips often melt thicker than chopped bars, so wafers are my pick for dipping these delicate cookies.
How to Make Peanut Butter Shortbread Cutout Cookies
Mix the dough just until it comes together, then roll and chill it before cutting. Choose cutters with sturdy shapes for easier dipping. Tiny points and very narrow details need a gentler touch when you lift them.
- Beat ½ cup softened butter with ⅓ cup creamy peanut butter until smooth. Then add ¼ cup confectioners’ sugar and ⅓ cup granulated sugar, mixing until combined.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract. In another bowl, whisk 1¼ cups all-purpose flour, 1 tablespoon cornstarch, and ¼ teaspoon fine sea salt.
- Gradually mix the flour mixture into the butter mixture just until a soft dough forms. Next, roll between 2 sheets of parchment to ¼–⅜ inch thick and refrigerate for 30–45 minutes, until firm.
- Heat the oven to 325°F and line baking sheets with parchment or silicone mats. Cut the chilled dough into shapes and arrange about 1 inch apart. Gently gather and reroll scraps to ¼–⅜ inch thick, chilling again as needed.
- Chill the cut cookies for 10–15 minutes. Then bake at 325°F for 12–14 minutes, until set with pale tops and only slight color at the edges. Cutter size and thickness can change the baking time.
- Let the cookies rest on their baking sheets for 5 minutes before moving them to a rack. Then cool completely before dipping.
Dip Your Peanut Butter Shortbread in Chocolate
- Melt 6–8 ounces wafers, almond bark, or chopped chocolate in a completely dry bowl, following the package directions. For microwave melting, use 15–20-second bursts at reduced power and stir after each. For real chocolate that sets firmly at room temperature, follow its maker’s tempering method.
- Dip half of each completely cooled cookie into the melted chocolate. Then let excess coating drip into the bowl and place the cookies on parchment.
- Add a small pinch of flaky salt or a light scattering of sprinkles or chopped peanuts to each dipped cookie before the coating sets. Let the chocolate firm up completely before stacking.
Tips for Tender Peanut Butter Shortbread
Keep the dough cold and stop mixing as soon as it comes together. Those two habits help preserve the tender crumb and tidy edges. Also, let the cookies cool fully; warm shortbread is too fragile for a chocolate bath!
- First, soften the butter without melting it. Greasy butter makes rolling and cutting messier.
- If the shapes soften while you work, slide the tray back into the refrigerator before baking.
- For sturdier shapes, roll closer to ⅜ inch thick. Also, keep similar-sized cookies together on each sheet for even baking.
- Finally, hold each cookie near its middle while dipping, and avoid dragging the delicate edge against the bowl.
Storing and Freezing Peanut Butter Shortbread Cookies
- Store cooled cookies in an airtight container at cool room temperature for up to 5 days for best texture. Wait until the chocolate sets, then separate layers with parchment. However, refrigerate them if your kitchen is warm enough to soften the coating.
- For longer storage, freeze plain baked cookies airtight for up to 2 months. Then thaw them in the closed container before dipping. You can freeze decorated cookies too, although sprinkles and chocolate may look less tidy after thawing.
- To prepare the dough ahead, refrigerate the rolled dough, well wrapped, for up to 2 days. If it becomes too firm to cut cleanly, let it stand briefly, just until the cutter presses through.
Decorating Peanut Butter Shortbread Cutout Cookies
These peanut butter shortbread cutout cookies are easy to customize for every season and celebration. Whether you’re making holiday peanut butter cookies for a cookie exchange or creating festive treats for gifting, a few simple toppings can completely change the look and flavor. From chocolate drizzles to colorful sprinkles, these peanut butter cookies for decorating are as fun to decorate as they are to eat.
- Sprinkle flaky sea salt over the melted chocolate for a classic sweet-and-salty finish.
- Add finely crushed pretzels for extra crunch and flavor.
- Top with chopped roasted peanuts to enhance the peanut butter flavor.
- Decorate holiday peanut butter cookies with festive sprinkles, nonpareils, or sanding sugar.
- Sprinkle on tiny toffee bits or chopped peanut butter candies for a fun twist.
- Drizzle with white chocolate after the first chocolate coating has set for a bakery-style finish.
- Match the colors and decorations to Christmas, Valentine’s Day, Easter, or any special occasion.
- Let kids help decorate these peanut butter shortbread cutout cookies with sprinkles and candy toppings for a fun holiday baking activity.
Serving Ideas for Peanut Butter Shortbread Cookies
These peanut butter shortbread cookies look beautiful on holiday cookie trays alongside sugar cookies, gingerbread cookies, and chocolate shortbread. Serve these holiday peanut butter cookies with hot cocoa, coffee, or milk, or package them in decorative tins for gifting. The chocolate-dipped finish makes these peanut butter shortbread cutout cookies especially festive for cookie exchanges and dessert tables.
Chocolate Dipped Peanut Butter Shortbread Cookies FAQs
Can I use natural peanut butter in shortbread cookies?
Regular creamy peanut butter is the recommended choice for this dough. Natural peanut butter varies in thickness and oil separation, so swapping it can change how the cookies spread and crumble.
Why does my dough crack when rolling?
The dough may be too cold, or it may contain too much flour. First, let very cold dough soften slightly and press small cracks together. Next time, spoon and level the flour rather than scooping a packed cup.
Why did my peanut butter shortbread spread?
Warm dough or overly soft butter can cause spreading. Chill both the rolled dough and the cut cookies, then place them on a cool baking sheet. Also, check that you measured the flour accurately.
Why is my chocolate coating still soft?
Simply melted real chocolate may stay softer without tempering, especially in a warm room. Use melting wafers for a coating that sets without tempering, or temper real chocolate according to its maker’s directions.
Share your batch with me on Instagram, Pinterest, and Facebook. Happy baking!
More Buttery Cookies to Bake
Fill out the cookie tray with vanilla bean shortbread cookies for another chocolate-dipped option. Or, add these homemade pecan sandies for toasted pecans in every tender bite.
- Soft Gingerbread Cutout Cookies
- Best Damn Chocolate Shortbread Cookies
- Maple Shortbread CutOut Cookies
- Homemade Pecan Sandies (Buttery Pecan Shortbread Cookies)
- Vanilla Bean Shortbread Cookies
- Cranberry Orange Shortbread Cookies
- Holiday Cutout Cookie Doughs You’ll Want All Season Long
Chocolate Dipped Peanut Butter Shortbread Cutout Cookies
Equipment
- Measuring cups and spoons
- Electric hand mixer or stand mixer
- Mixing bowls
- Rolling Pin
- Parchment paper or silicone baking mats
- Baking sheets
- Cookie cutters approximately 2–2½ inches
- Wire cooling rack
- Dry microwave-safe bowl
- Spatula or spoon
Ingredients
Peanut Butter Shortbread Dough
- ½ cup unsalted butter softened
- ⅓ cup regular creamy peanut butter not an oily natural variety
- ¼ cup confectioners' sugar
- ⅓ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour spooned and leveled
- 1 tablespoon cornstarch
- ¼ teaspoon fine sea salt
Chocolate Dip and Optional Toppings
- 6–8 ounces chocolate melting wafers, almond bark, or chopped baking chocolate
- Flaky sea salt optional, to taste
- Sprinkles optional, as desired
- Finely chopped peanuts optional, as desired
Instructions
Make and Bake the Shortbread
- Beat ½ cup softened butter with ⅓ cup creamy peanut butter until smooth. Then add ¼ cup confectioners' sugar and ⅓ cup granulated sugar, mixing until combined.
- Beat in 1 large egg yolk and 1 teaspoon vanilla extract. In another bowl, whisk 1¼ cups all-purpose flour, 1 tablespoon cornstarch, and ¼ teaspoon fine sea salt.
- Gradually mix the flour mixture into the butter mixture just until a soft dough forms. Next, roll between 2 sheets of parchment to ¼–⅜ inch thick and refrigerate for 30–45 minutes, until firm.
- Heat the oven to 325°F and line baking sheets with parchment or silicone mats. Cut the chilled dough into shapes and arrange about 1 inch apart. Gently gather and reroll scraps to ¼–⅜ inch thick, chilling again as needed.
- Chill the cut cookies for 10–15 minutes. Then bake at 325°F for 12–14 minutes, until set with pale tops and only slight color at the edges. Cutter size and thickness can change the baking time.
- Let the cookies rest on their baking sheets for 5 minutes before moving them to a rack. Then cool completely before dipping.
Dip and Decorate
- Melt 6–8 ounces wafers, almond bark, or chopped chocolate in a completely dry bowl, following the package directions. For microwave melting, use 15–20-second bursts at reduced power and stir after each. For real chocolate that sets firmly at room temperature, follow its maker's tempering method.
- Dip half of each completely cooled cookie into the melted chocolate. Then let excess coating drip into the bowl and place the cookies on parchment.
- Add a small pinch of flaky salt or a light scattering of sprinkles or chopped peanuts to each dipped cookie before the coating sets. Let the chocolate firm up completely before stacking.
Notes
- Use regular creamy peanut butter, not natural.
- Roll closer to ⅜ inch thick for sturdier shapes.
- Melting wafers and almond bark set without tempering.
- Store airtight at cool room temperature for up to 5 days, or freeze plain cookies for up to 2 months.
