Chocolate Chip Shortbread Cookies with Peanut Butter

• Vegetarian

• Condiments

  • 1/3 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 1/3 cup Chocolate chips, miniature
  • 1/4 cup Powdered sugar
  • 1/2 tsp Sea salt
  • 1/2 tsp Vanilla extract

• Dairy

  • 1/2 cup Butter, unsalted

Found on omgchocolatedesserts.com

Ingredients

• 1/2 cup unsalted butter (room temperature)
• 1/3 cup creamy peanut butter
• 1/2 teaspoon vanilla extract
• 1 1/4 cup all-purpose flour
• 1/4 cup powdered sugar
• 1/2 teaspoon sea salt
• 1/2 cup miniature milk chocolate chips (or 3.2 oz. milk chocolate chopped in small chunks-do not leave large chunks because it will be hard to slice the cookies when you take the dough out the fridge)
• 1/3 cup miniature chocolate chips

Directions

• Whisk the dry ingredients together and set aside.
• Cream together softened unsalted butter and peanut butter, then mix in vanilla.
• Add dry ingredients to butter mixture and mix until the dough comes together.
• Stir in chocolate chips.
• Transfer the dough out onto parchment paper ( if the dough is still crumbly work it with your hands until it completly holds together) Form the dough into a log(but press it relly well or it wil crumble when you slice the cookies) and roll it up in the parchment paper and refrigerate for at least a couple of hours.
• Preheat the oven to 325F and line a baking sheet with parchment paper.
• With a sharp knife slice the log into slices about 1/3 inch ( if the slices crumble a bit, you will have to press it back together with your hands)
• Bake the cookies for about 12-14 minutes (they will look undone, but dont over bake them)
• Let them cool for 5 minutes on a baking sheet before transfer them to a rack.