Peanut Butter Shortbread
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This buttery, crumbly peanut butter-infused shortbread creates a salty-sweet twist that appeals to both peanut butter fans and traditional shortbread lovers alike. You can also find this recipe on page 51 of my cookbook.
A NUTTY TAKE ON A CLASSIC
There’s something undeniably comforting and timeless about the classic crumbly texture and buttery richness of traditional shortbread cookies. This peanut butter shortbread cookie recipe combines the simplicity of shortbread with the creamy, nutty draw of peanut butter.
Why choose peanut butter shortbread over its conventional counterpart? For starters, the addition of peanut butter infuses the cookie with a subtle sweetness that complements the classic buttery base. It also leans toward the salty-sweet, making them an irresistible treat for both peanut butter lovers and shortbread purists alike.
Plus, if you’re someone who finds themselves eating peanut butter from the jar or spreading it on any and everything you can get your hands tastebuds on, this quick and easy shortbread recipe has your name written all over it.
HERE’S WHAT YOU’LL NEED TO MAKE THESE PEANUT BUTTER SHORTBREAD COOKIES
Shortbread is such a simple cookie. No eggs, no leavener, just 8 simple ingredients to get the job done.
Here’s what you need:
ALL-PURPOSE FLOUR: nothing fancy here, and yes, it works well with an all-purpose gluten free cup-for-cup substitute.
CORNSTARCH: cornstarch will help keep the shortbread soft and tender, which is important when the intended texture is supposed to be crumbly. The crumbs in shortbread are kept soft with cornstarch as opposed to hard and dry.
SALT & VANILLA EXTRACT: for flavor! Don’t leave them out. We’re letting the peanut butter shine, but complementing it with supporting flavors.
BUTTER: this is the only fat source in shortbread. I prefer unsalted butter but you can use salted if you prefer.
CREAMY PEANUT BUTTER: do not use natural peanut butter, as it’s too oily. If you want a natural style, use the no stir kind. I have only tested this recipe with smooth peanut butter, but it should work just fine with crunchy peanut butter as well.
BROWN SUGAR: this is where we’re getting all the sweetness inside the cookie. Brown sugar will also bring some moisture to the shortbread dough.
GRANULATED SUGAR: we’ll use this for sprinkling on the top of the shortbread before baking. You can use as much or as little as you want, but I discourage you from leaving it off completely.
OPTIONAL ADD-INS: mini chocolate chips, spices, nuts, go wild! See the recipe notes for specifics.
CRUNCHY OR SMOOTH PEANUT BUTTER?
You can use either, though we only tested this recipe with smooth. If you use crunchy, you’ll obviously have more texture in your pieces. Just be sure you’re not using natural style unless it is the “no stir” kind.
HOW TO MAKE SHORTBREAD PEANUT BUTTER COOKIES
This is such an easy recipe that requires zero chilling, so it comes together quickly. You will need an 8″ round baking pan instead of traditional baking sheets.
STEP #1
Start by whisking together the flour, cornstarch, and salt, then set this mixture aside.
STEP #2
Next, beat the butter, peanut butter, brown sugar, and vanilla extract together on medium speed.
STEP #3
Slowly add the dry ingredients, then increase the mixer speed to high and beat for about 2-3 minutes until the mixture starts to clump. If using add-ins, add them and beat until evenly dispersed.
STEP #4
Gather the shortbread dough with your hands and press it evenly into the prepared pan. Use a fork to dock the dough all over, then sprinkle the granulated sugar evenly over the dough.
STEP #5
Bake the shortbread, then remove the pan from the oven and allow to cool for 10-15 minutes in the pan. Once it has slightly cooled, gently lift the parchment out of the pan, then use a sharp knife to cut the circle into 8, 12, or 16 even pieces. Allow the cookie slices to cool or enjoy warm.
Personally, we loved how these turn out to be pretty flaky shortbread cookies. While the slices are crumbly, they are still tender with some flake to the crumb, and as you get closer to the edges, the shortbread slices get crunchier.
It’s a whole experience in every bite and these peanut butter shortbread cookies go so well with a cup of coffee, tea, or milk. If you try any add-ins, you must let me know!
MORE EASY PEANUT BUTTER COOKIE RECIPES
Peanut Butter Shortbread Cookies
Ingredients
- 1 cup (120g) all-purpose flour be sure to measure properly
- 2 Tablespoons (16g) cornstarch
- ¼ teaspoon salt
- 6 Tablespoons (85g) unsalted butter softened to room temperature
- ¼ cup (64g) creamy peanut butter1
- ¼ cup (50g) firmly packed light brown sugar
- 1 teaspoon vanilla extract
- 2 ounces (57g) add-ins3 optional
- 1 Tablespoon (13g) granulated sugar2
Instructions
- Preheat the oven to 325ºF (163ºC). Line an 8" round cake pan with parchment paper. Set aside.
- In a small bowl, whisk together the flour, cornstarch, and salt. Set aside.1 cup (120g) all-purpose flour, 2 Tablespoons (16g) cornstarch, ¼ teaspoon salt
- In a medium size bowl with a handheld mixer or the bowl of a stand mixer fitted with the paddle attachment, beat the butter, peanut butter, brown sugar, and vanilla extract together on medium speed.6 Tablespoons (85g) unsalted butter, ¼ cup (64g) creamy peanut butter1, ¼ cup (50g) firmly packed light brown sugar, 1 teaspoon vanilla extract
- Slowly add the dry ingredients, then increase the mixer speed to high and beat for about 2-3 minutes until the mixture starts to clump. If using add-ins, add them and beat until evenly dispersed.2 ounces (57g) add-ins3
- Gather the shortbread dough with your hands and press it evenly into the prepared pan. Use a fork to dock the dough all over, then sprinkle the granulated sugar evenly over the dough.1 Tablespoon (13g) granulated sugar2
- Bake the shortbread for 28-30 minutes or until lightly browned. Remove the pan from the oven and allow to cool for 10-15 minutes in the pan. When slightly cooled, gently lift the parchment out of the pan, then use a sharp knife to cut the circle into 8, 12, or 16 even pieces. Allow the cookie slices to cool or enjoy warm. Store at room temperature up to 1 week. Slices freeze well, up to 3 months. Thaw at room temperature.
Notes
- Creamy peanut butter: do not use natural style peanut butter. Feel free to use crunchy peanut butter, too!
- Granulated sugar: 1 Tablespoon is just a guideline. Feel free to use more or less based on your preferences.
- Add-ins: my suggestions are mini chocolate chips, toasted nuts, sprinkles, or chopped candy.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
If you love peanut butter, this recipe is for you. It comes together very easily. The taste is outstanding. I doubled the recipe as I was taking it to my church and came home with an empty plate. I’ll be making this one again but may try crunchy peanut butter. Many thanks for sharing your recipe!
Thanks so much, Ken! Glad you enjoyed them.