In this article, we will explore a delicious and easy-to-prepare recipe.
Peanut Butter Chocolate Shortbread Cookies
Welcome to Adrian Recipes! Today, we’re diving into a delightful treat that combines rich chocolate with the creamy goodness of peanut butter – Peanut Butter Chocolate Shortbread Cookies. This recipe is perfect for those who love a bit of indulgence and are seeking a sweet snack that hits all the right notes. Whether you’re an experienced baker or just starting out, these cookies will become a favorite in your kitchen.
Ingredients List
Here’s what you’ll need to whip up a batch of these scrumptious Peanut Butter Chocolate Shortbread Cookies:
- 1 1/2 cups all-purpose flour
- 1/3 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 2/3 cup butter (cubed)
- 1/4 cup creamy peanut butter
- 1/2 teaspoon vanilla
- 1/2 cup peanut butter chips
- 1/2 cup semi-sweet chocolate chips
- 1 tablespoon shortening (divided)
Timing
Prep Time: 24 minutes
Cook Time: 20 minutes
Total Time: 44 minutes
Step-by-Step Instructions
Step 1: Prepare the Dough
Begin by preheating your oven to 325 degrees F. In a large bowl, whisk together the flour, sugar, cocoa powder, and salt. Next, add the butter, peanut butter, and vanilla. Use a pastry blender to incorporate the ingredients. Once the dough starts to come together, form the mixture into a ball with your hands and knead until smooth.
Step 2: Roll and Cut
On a lightly floured surface, roll the dough until it is about 1/3-inch thick. Use cookie cutters to cut out cookies in the desired shape. Place the cutouts about 1/2-inch apart on an ungreased cookie sheet.
Step 3: Bake
Bake for 15-20 minutes or until the centers are set. Allow the cookies to cool on the cookie sheets for about 5 minutes. Transfer to a wire rack to finish cooling.
Step 4: Prepare the Icing
To create the icing, start with a small microwave-safe bowl. Add the chocolate chips and half (1 1/2 teaspoons) of the shortening. Microwave in 30-second intervals, stirring in between until the chips are melted and the shortening is blended in. Repeat the process with the peanut butter chips and the remaining shortening in a separate bowl.
Step 5: Decorate
Place the cooling rack of cookies on a piece of wax paper. Then spread half of the cooled cookies with the melted chocolate mixture and the other half with the melted peanut butter chip mixture. Drizzle all the cookies with the leftover icing.
Nutritional Information
Each serving of these indulgent cookies contains approximately:
- Calories: 99 kcal
- Carbohydrates: 9 g
- Protein: 2 g
- Fat: 6 g
- Saturated Fat: 4 g
- Cholesterol: 10 mg
- Sodium: 76 mg
- Fiber: 1 g
- Sugar: 4 g
Healthier Alternatives for the Recipe
For those looking to make a healthier version of these cookies, consider the following swaps: – Use whole wheat flour instead of all-purpose flour for added fiber. – Substitute natural peanut butter for creamy peanut butter to reduce sugar and preservatives. – Opt for dark chocolate chips as a healthier chocolate option.
Serving Suggestions
These Peanut Butter Chocolate Shortbread Cookies pair wonderfully with a cold glass of milk or a warm cup of coffee. They also make a delightful addition to a dessert platter for parties or gatherings.
Common Mistakes to Avoid
- Overmixing the Dough: Be careful not to overmix the dough as it can result in tough cookies.
- Incorrect Baking Time: Keep an eye on the cookies while baking to ensure they don’t overbake and become dry.
- Uneven Icing: Ensure the icing is smooth and evenly distributed to achieve a beautiful finish.
Storing Tips for the Recipe
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, the cookies can be frozen for up to three months. Simply layer them between sheets of wax paper to prevent sticking.
Conclusion
These Peanut Butter Chocolate Shortbread Cookies are a delectable treat that brings together creamy and rich flavors in a delightful way. Whether you’re baking for yourself or sharing with friends, these cookies are sure to impress. Enjoy the process of baking, and don’t forget to have fun with your decorations!
FAQs
Can I use chunky peanut butter instead of creamy?
Yes, chunky peanut butter can be used if you prefer a bit of texture in your cookies.
Is there a gluten-free version of this recipe?
You can substitute the all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
How can I make these cookies vegan?
To make vegan cookies, replace the butter with a plant-based alternative and use vegan chocolate chips. Also, ensure the peanut butter is vegan-friendly.
For more delicious recipes and baking tips, explore other posts on Adrian Recipes. Happy baking!
Peanut Butter Chocolate Shortbread Cookies
Ingredients
Equipment
Method
- Preheat the oven to 325°F. In a large bowl, whisk together the flour, sugar, cocoa powder, and salt.
- Add the butter, peanut butter, and vanilla. Use a pastry blender to incorporate the ingredients until the dough starts to come together.
- Form the dough into a ball and knead until smooth. Roll the dough to about 1/3-inch thick and cut out cookies with cutters.
- Place cutouts 1/2-inch apart on an ungreased cookie sheet. Bake for 15-20 minutes until centers are set.
- Cool cookies on the sheets for 5 minutes, then transfer to a wire rack to finish cooling.
- For the icing, melt chocolate chips with half the shortening in a microwave-safe bowl, stirring every 30 seconds until smooth.
- Repeat the melting process with peanut butter chips and the remaining shortening.
- Spread half of the cookies with chocolate mixture and the other half with peanut butter mixture. Drizzle with leftover icing.
