Peanut Butter Shortbread Cookies
These peanut butter shortbread cookies make the perfect treat! They're crispy with a soft, chewy center and have the best sugary peanut butter flavor. Bonus, all you need is six easy ingredients.
Ingredients
- 1/2 cup butter softened *leave out at room temperature for 30-45 minutes
- 1/2 cup peanut butter use cold peanut butter if possible -- see recipe tips above
- 1/2 cup brown sugar
- 1/2 cup sugar
- 1 large egg
- 1 cup sifted flour
Instructions
- In a large mixing bowl, cream butter with peanut butter until smooth and well combined.
- Add the brown and white sugars and the egg. Beat with a whisk or electric beaters until creamy and well-mixed.
- Sift the all-purpose flour over top and stir into the mixture until well incorporated and you've got cookie dough.
- Use a small spoon or cookie scoop to measure ~ 2 tsp scoops. Gently roll scoops between your palms to form cookie balls. Place on a large, parchment-lined baking sheet with ample space between cookies.
- Use a fork to flatten the cookies to roughly a 1/4 of an inch thick. Press the fork lightly, overlapping to create a criss-cross pattern.
- Bake on the middle rack for 13-15 minutes, or until the bottom edges are golden and crispy. The tops will be golden and puffy.
- Preheat the oven to 350 degrees.
- *TIP: Before forming into balls, place the dough in the fridge for 5-10 minutes to help the dough from becoming too warm, resulting in the cookies cooking too quickly and spreading too much. The dough is easier to handle if it's slightly chilled.*
Notes
This recipe makes approximately 32-36 cookies using a 2 tsp oxo cookie scoop to measure the cookie balls.
See my recipe tips above on chilling the dough if you're working in an extra warm kitchen. It's easier to form the dough into cookies if it's slightly chilled.