Peanut Butter Shortbread Cookies

Aerial photo of peanut butter shortbread slices on a surface.

5 from 1 vote

Peanut Butter Shortbread Cookies

This buttery, crumbly peanut butter-infused shortbread creates a salty-sweet twist that appeals to both peanut butter fans and traditional shortbread lovers alike.

Prep Time10

Bake Time25

Total Time35

Recipe Author Lynn April

Servings: 8 slices

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

Need to keep track of your ingredients?Check out my Printable Ingredient List!

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.