Chocolate Chip, Peanut Butter, Shortbread

I thought that these turned out terrible at first but we’re on day 2 now, and they taste better today than they did on day 1.

I figured I was being overly ambitious trying to roll too many things into one, while I’m learning.. plus I totally misread the original recipe and had to mess around with ingredients to fix it BUT I like them after all!

I ended up dusting the tops with icing sugar to make them just a touch sweeter.

Here’s the original recipe that I found: PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES – The View from Great Island

Here’s what I did *large batch* (for small batch check out the original recipe above)

• 1½ c. butter
• 1 c. peanut butter
• 1 tsp vanilla
• 2½ c. flour
• ¾c. icing sugar
• 1 tsp salt
• 1½ c. choc chips

pre-heat oven to 350°F

cream butter + peanut butter together w/ mixer or wooden spoon.

beat in vanilla.

whisk dry ingredients together. mix into the rest of ingredients.

fold in chips.

I refrigerated batter for a few hours but it’s not necessary.

drop by heaping spoon into greased baking trays or parchment paper covered trays.

bake 15-20 or until edges are golden brown. (mine were in 20+ a few for 3x baking trays)

you can press flat with a spatula once they come out of the oven or leave bumpy and tall. (I tried both ways)

can sprinkle icing sugar on the tops (optional) to make them taste a bit more like Reese’s.

drop cookies

The left side ones look melty because originally I tried to paint the tops with icing sugar mixed with milk but it was making too much of a mess so I ended up dusting them with icing sugar instead but of course I forgot to take a photo of them like that.

All in all, these turned out tasting pretty good and I’ll definitely be trying them again. I’ll will follow the first recipe properly next time.

What are your favourite types of cookies to bake?