Decadent Peanut Butter Shortbread Cookies
Indulge in these delightful Peanut Butter Shortbread Cookies that are wonderfully easy to prepare and completely egg-free. Inspired by the culinary genius of Diana Rattray, this recipe delivers a rich, buttery texture blended with creamy peanut butter and a hint of sweetness from light brown sugar. Perfect for holiday gatherings, you can elevate these cookies by drizzling warm, melted chocolate over the top for an extra touch of decadence. Whether you choose to use cookie cutters for festive shapes or shape them by hand for a rustic look, these cookies are sure to impress your family and friends. Enjoy them as a treat or gift them during the holiday season!
N/A
Servings
N/A
Calories
7
Ingredients
Ingredients
unsalted butter
1 cup (softened)
creamy peanut butter
2/3 cup
light brown sugar
2/3 cup (packed)
vanilla extract
1 1/2 teaspoons
all-purpose flour
2 1/2 cups
cornstarch
1/4 cup
peanuts
3/4 cup (very finely chopped (roasted or honey-roasted recommended))
Instructions
1
Preheat your oven to 350°F (175°C).
2
In a large mixing bowl, combine the softened unsalted butter, creamy peanut butter, and packed light brown sugar. Using an electric mixer, beat the mixture until it is smooth and creamy.
3
Add the vanilla extract and mix until fully incorporated.
4
Gradually add in the all-purpose flour and cornstarch, mixing slowly until the dough starts to hold together.
5
Carefully fold in the finely chopped peanuts until evenly distributed throughout the dough.
6
Lightly flour your work surface and roll out the dough to about 1/4-inch thickness. Use cookie cutters to cut out shapes and place them on an ungreased baking sheet or a parchment-lined baking sheet.
7
Alternatively, you can form small balls of dough, place them on the cookie sheet, and use the bottom of a sugar-dipped glass to gently flatten each ball to about 1/4 inch thick.
8
Bake in the preheated oven for approximately 20 to 25 minutes or until the cookies are set and the edges are just beginning to brown.
9
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Peanut Butter Shortbread Cookies?
These are rich, buttery, egg-free cookies that combine the classic texture of shortbread with creamy peanut butter and finely chopped peanuts.
Are these peanut butter cookies egg-free?
Yes, this recipe is completely egg-free, making it suitable for those with egg allergies or those who prefer eggless baking.
What temperature should I preheat my oven to?
The oven should be preheated to 350°F (175°C) before baking the cookies.
How long do these cookies need to bake?
Bake the cookies for approximately 20 to 25 minutes or until they are set and the edges just begin to brown.
What type of peanut butter is recommended?
The recipe calls for creamy peanut butter to ensure a smooth and consistent dough texture.
Should the butter be melted or softened?
The butter should be softened at room temperature, not melted, to achieve the proper creamy consistency when mixed with sugar.
What kind of sugar is used in this recipe?
The recipe uses 2/3 cup of packed light brown sugar for a hint of molasses flavor and sweetness.
Why is cornstarch included in the ingredients?
Cornstarch is added to the flour mixture to give the shortbread a more tender and delicate crumb.
Can I use cookie cutters for this dough?
Yes, you can roll the dough to 1/4-inch thickness and use cookie cutters to create various festive shapes.
How do I shape the cookies without cookie cutters?
You can form small balls of dough and use the bottom of a sugar-dipped glass to gently flatten them to about 1/4-inch thickness.
Do I need to grease the baking sheet?
No, you can use an ungreased baking sheet or line it with parchment paper for easy removal.
What type of peanuts should I add to the dough?
Roasted or honey-roasted peanuts are recommended, and they should be very finely chopped.
How thick should I roll out the cookie dough?
The dough should be rolled out to a thickness of approximately 1/4 inch.
How long should the cookies cool on the baking sheet?
Allow the cookies to cool on the baking sheet for 5 minutes before moving them to a wire rack.
Is it necessary to use a wire rack for cooling?
Yes, transferring them to a wire rack allows air to circulate, helping the cookies cool completely and maintain their texture.
Can I decorate these cookies with chocolate?
Absolutely! You can elevate these cookies by drizzling warm, melted chocolate over the top for extra decadence.
Who inspired this recipe?
This recipe was inspired by the culinary work of Diana Rattray.
Are these cookies suitable for holiday gifts?
Yes, their festive shapes and rich flavor make them perfect for gifting during the holiday season.
How many ingredients are required for this recipe?
There are 7 main ingredients: butter, peanut butter, brown sugar, vanilla, flour, cornstarch, and peanuts.
What is the serving size for this recipe?
The specific serving size is not provided, but the recipe uses 2 1/2 cups of flour and 1 cup of butter, typical for a standard batch of cookies.
Is vanilla extract required?
Yes, 1 1/2 teaspoons of vanilla extract are used to enhance the flavor profile of the cookies.
What is the best way to mix the dough?
It is best to use an electric mixer to beat the butter, peanut butter, and sugar until smooth, then gradually mix in the dry ingredients.
Can I use salted butter instead of unsalted?
The recipe calls for unsalted butter. If you use salted butter, the cookies may have a slightly higher salt content.
What tools do I need for this recipe?
You will need a large mixing bowl, an electric mixer, a rolling pin, cookie cutters (optional), a baking sheet, and a wire rack.
What should the texture of the dough look like before rolling?
The dough should start to hold together as you mix in the flour and cornstarch before you fold in the peanuts.
Are these cookies soft or crunchy?
As a shortbread cookie, they have a rich, buttery, and slightly crumbly texture rather than a chewy or overly soft texture.
Can I substitute dark brown sugar for light brown sugar?
While light brown sugar is specified, dark brown sugar can be used, though it will give the cookies a deeper color and stronger molasses flavor.
What if my dough is too crumbly to roll?
If the dough is too crumbly, ensure the butter was properly softened and continue mixing until it holds together; you can also press it together with your hands.
Is this a difficult recipe for beginners?
No, this is considered an easy recipe with straightforward steps, making it great for bakers of all levels.
Do I need to refrigerate the dough before baking?
The instructions do not require refrigeration, so you can roll out the dough and bake it immediately after mixing.