Peanut Butter Shortbread Recipe

Introduction

Peanut Butter Shortbread is a rich and buttery treat with a hint of nutty flavor, perfect for satisfying your sweet tooth. This simple recipe creates tender, melt-in-your-mouth cookies that pair beautifully with a cup of tea or coffee.

Ingredients

• 1 cup (120g) all-purpose flour (measured properly)
• 2 Tablespoons (16g) cornstarch
• ¼ teaspoon salt
• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• ¼ cup (64g) creamy peanut butter
• ¼ cup (50g) firmly packed light brown sugar
• 1 teaspoon vanilla extract
• 2 ounces (57g) add-ins (optional)
• 1 Tablespoon (13g) granulated sugar

Instructions

1. Step 1: Preheat the oven to 325ºF (163ºC). Line an 8″ round cake pan with parchment paper and set aside.
2. Step 2: In a small bowl, whisk together the all-purpose flour, cornstarch, and salt. Set this dry mixture aside.
3. Step 3: In a medium bowl, use a handheld mixer or stand mixer fitted with the paddle attachment to beat the softened butter, creamy peanut butter, light brown sugar, and vanilla extract on medium speed until smooth and combined.
4. Step 4: Gradually add the dry flour mixture to the wet ingredients. Increase the mixer speed to high and beat for 2-3 minutes until the dough starts to clump together. If using add-ins, fold them in now until evenly distributed.
5. Step 5: Gather the dough with your hands and press it evenly into the prepared pan. Use a fork to poke holes (dock) all over the surface, then sprinkle the granulated sugar evenly on top.
6. Step 6: Bake the shortbread for 28-30 minutes, until it is lightly browned on top. Remove from the oven and allow it to cool in the pan for 10-15 minutes.
7. Step 7: Once slightly cooled, lift the parchment paper out of the pan and place it on a cutting board. Use a sharp knife to cut the shortbread into 8, 12, or 16 even pieces. Let the slices cool completely or enjoy warm.

Tips & Variations

• For extra flavor and texture, try mixing in chopped peanuts, chocolate chips, or butterscotch chips as add-ins.
• Make sure the butter is fully softened to achieve a smooth and creamy dough.
• You can substitute creamy peanut butter with natural or crunchy peanut butter, but creamy tends to bind the dough better.
• Use parchment paper to easily lift the shortbread out of the pan without breaking.

Storage

Store peanut butter shortbread at room temperature in an airtight container for up to 1 week. For longer storage, freeze the cookie slices wrapped tightly in plastic wrap or in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, you can use salted butter but reduce or omit any additional salt in the recipe to avoid an overly salty flavor.

What are some good add-in options for these shortbreads?

Common add-ins include chopped peanuts, mini chocolate chips, butterscotch chips, or even small pieces of toffee for extra crunch and flavor.

Peanut Butter Shortbread Recipe

Print Recipe

★★★★★

5 from 121 reviews

This Peanut Butter Shortbread recipe combines the rich, creamy flavor of peanut butter with a buttery, tender shortbread base. Easy to prepare and baked to a perfect light golden brown, these cookies offer a delightful melt-in-your-mouth texture with optional add-ins to customize your treat. Perfect for snack time, dessert, or sharing with friends and family.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 8 to 16 shortbread slices (depending on slicing) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup (120g) all-purpose flour
• 2 Tablespoons (16g) cornstarch
• ¼ teaspoon salt

Wet Ingredients

• 6 Tablespoons (85g) unsalted butter, softened to room temperature
• ¼ cup (64g) creamy peanut butter
• ¼ cup (50g) firmly packed light brown sugar
• 1 teaspoon vanilla extract

Optional Add-ins

• 2 ounces (57g) add-ins (e.g., chopped nuts, chocolate chips)

Toppings

• 1 Tablespoon (13g) granulated sugar

Instructions

1. Preheat and prepare pan: Preheat your oven to 325ºF (163ºC). Line an 8-inch round cake pan with parchment paper to prevent sticking and set aside.
2. Mix dry ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined. Set this mixture aside for later.
3. Cream wet ingredients: In a medium bowl, use a handheld mixer or stand mixer with paddle attachment to beat the softened butter, creamy peanut butter, light brown sugar, and vanilla extract on medium speed until smooth and well combined.
4. Add dry ingredients: Gradually add the dry flour mixture to the wet ingredients. Increase mixer speed to high and beat for 2 to 3 minutes until the mixture starts to clump together into a dough. If using, fold in your chosen add-ins at this stage and beat until evenly incorporated.
5. Press dough into pan: Gather the dough using your hands and evenly press it into the prepared cake pan. Use a fork to prick the surface of the dough all over (docking), which helps it bake evenly.
6. Add sugar topping: Sprinkle the granulated sugar evenly over the top of the docked dough.
7. Bake the shortbread: Place the pan into the preheated oven and bake for 28 to 30 minutes, or until the edges are lightly browned and the cookies are set.
8. Cool and slice: Remove from the oven and allow the shortbread to cool in the pan for 10 to 15 minutes. Once slightly cooled, carefully lift the parchment paper out of the pan. Using a sharp knife, cut the circle into 8, 12, or 16 even pieces.
9. Serve and store: Let the cookie slices cool completely or enjoy warm. Store the shortbread at room temperature for up to 1 week. For longer storage, freeze the slices for up to 3 months and thaw at room temperature before serving.

Notes

• Be sure to measure flour properly by spooning it into your measuring cup and leveling it off for accurate results.
• Softening the butter to room temperature is key for achieving a creamy batter.
• Optional add-ins like chopped peanuts, chocolate chips, or toffee bits add extra flavor and texture.
• Using parchment paper ensures easy removal of the shortbread from the pan.
• Docking with a fork prevents bubbling and helps the shortbread bake evenly.
• Shortbread can be enjoyed warm or fully cooled depending on preference.
• Store baked shortbread in an airtight container at room temperature for up to one week.
• For long-term storage, freeze the uncut or cut slices individually wrapped for up to 3 months.

Keywords: Peanut Butter Shortbread, Peanut Butter Cookies, Shortbread Recipe, Easy Dessert, Homemade Cookies, Peanut Butter Dessert