PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES

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The all time most popular post on my blog so far has been my DOUBLE DARK CHOCOLATE SHORTBREAD COOKIES.

I’m happy for that cookie, I really am.  It deserves the attention it’s gotten, after all, when was the last time you saw a cookie that intensely chocolaty?   But I got to thinking that my other shortbread cookies deserve a little love, too.

Like this one.  It’s made with creamy peanut butter, sea salt and milk chocolate chips.

It’s like if one kid had a room full of trophies and the other always got stuck out in left field.  It kinda gets my maternal adrenaline flowing.

Ingredients

• 1 stick, (1/2 cup, 4 ounces) unsalted butter, at room temperature (important!)
• 1/3 cup creamy peanut butter (I like Jif)
• 1/2 tsp vanilla extract
• 1 1/4 cup (156 grams) all purpose flour
• 1/4 cup (31 grams) confectioner’s sugar
• scant 1/2 tsp sea salt
• 3/4 cup milk chocolate chips

Instructions

1. Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Make sure to get the butter and peanut butter completely combined and creamy. Beat in the vanilla.
2. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly.
3. ..................................

for full recipes please see : theviewfromgreatisland.com

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