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

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.

Did you make this recipe?Mention @freshaprilflours on Instagram or tag #freshaprilflours!

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.