Imagine a cookie so irresistibly delicious that it combines the rich, creamy essence of peanut butter with the smooth decadence of milk chocolate chips, all nestled in a buttery, crumbly shortbread base. These aren't just cookies; they're a culinary experience that transforms an ordinary moment into a blissful escape. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to deliver a mouthwatering treat that will have everyone begging for seconds!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup peanut butter
- 1/2 cup granulated sugar
- 1 cup all-purpose flour
- 1 cup milk chocolate chips
- 1/4 teaspoon salt
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, combine 1 cup of softened unsalted butter and 1/2 cup of peanut butter. Use an electric mixer on medium speed to cream the butters together until the mixture is smooth and fluffy, about 2-3 minutes.
- Add 1/2 cup of granulated sugar to the butter mixture. Continue mixing on medium speed until the sugar is fully incorporated and the mixture is light and airy.
- In a separate bowl, whisk together 1 cup of all-purpose flour and 1/4 teaspoon of salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Fold in 1 cup of milk chocolate chips using a spatula or wooden spoon, ensuring that they are evenly distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the edges of the cookies are lightly golden brown. The centers may look slightly underbaked, which is normal.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your Peanut Butter Milk Chocolate Chip Shortbread Cookies with a glass of milk or your favorite beverage!
Tips
- Butter Temperature Matters: Ensure your butter is softened but not melted. Room temperature butter creates the perfect creamy texture.
- Don't Overmix: Mix the dough just until ingredients are combined. Overmixing can lead to tough, dense cookies.
- Chill for Success: If time allows, refrigerate the dough for 30 minutes before baking. This helps prevent spreading and maintains the cookie's shape.
- Use Parchment Paper: This prevents sticking and ensures even baking with easy cookie removal.
- Watch the Edges: Golden brown edges are your signal that the cookies are perfectly baked. The centers might look slightly underdone, but they'll firm up while cooling.
- Cool Completely: Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack. This helps them set and develop the ideal shortbread texture.
Nutrition Facts
Calories: 168kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
