Peanut Butter Shortbread Cookies
A light and crispy shortbread cookie with a fun twist - peanut butter! Easy and fast to make, with just 5 staple ingredients.
Ingredients
- 1¼ cups all purpose flour
- 3 tablespoons brown sugar, packed
- ⅓ cup unsalted butter
- ⅓ cup peanut butter, avoid natural
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 325 degrees.
- In a food processor or blender, combine flour, sugar and butter until it achieves a cornmeal texture.
- Add peanut butter and vanilla extract. Pulse until combined. Form into a large dough ball and knead until smooth.
- Press into a disc between ⅛-¼" thick or roll between parchment paper on a cookie sheet. Using a fluted cookie cutter, cut close together.
- Bake 12 minutes or until edges are slightly golden. Allow to cool 1 minute before transferring to a cooling rack.
Notes
- Pulsing the ingredients rather than using a mixer allows you to use cold butter. This keeps the cookies from spreading and will ensure the cookies are light and crispy.
- Don't overmix or over-knead the dough. Too much mixing and kneading will activate the gluten and make the cookies tough instead of crispy and light.
- Instead of using a cookie cutter, use a knife to cut into squares.
- To store, place cookies in an airtight container. They can be stored at room temperature for up to one week, refrigerated for up to 10 days, and frozen for up to three months.
Nutrition
Calories: 147kcalCarbohydrates: 14gProtein: 3gFat: 9gSaturated Fat: 4gTrans Fat: 1gCholesterol: 14mgSodium: 35mgPotassium: 66mgFiber: 1gSugar: 4gVitamin A: 158IUCalcium: 9mgIron: 1mg
Did You Make This Recipe?Tag @EasyCookieRecipes and leave a rating