Heavenly Shortbread Peanut Butter Cookies
Inspired by the cherished recipes in Alice Medrich's Cookies and Brownies, these Heavenly Shortbread Peanut Butter Cookies deliver an indulgent blend of rich peanut butter essence and buttery shortbread texture. Perfectly chewy yet crisp, these cookies are an elegant treat suited for any occasion. Elevate your baking game by using decorative cookie stamps or fork tines to create charming designs on each cookie. These mouthwatering delights are sure to impress family and friends alike—making it a delightful addition to any dessert table!
36-60 cookies
Servings
25
Calories
9
Ingredients
Ingredients
all-purpose flour
1 1/3 cups (sifted)
baking soda
1/2 teaspoon (none)
unsalted butter
8 tablespoons (softened at room temperature)
light brown sugar
1/2 cup (packed)
granulated sugar
1/2 cup (none)
salt
1/2 teaspoon (none)
large egg
1 (none)
vanilla extract
1 teaspoon (none)
chunky peanut butter
1 1/4 cups (natural style)
Instructions
1
In a medium bowl, whisk together the all-purpose flour and baking soda until well mixed. Set aside.
2
In a large mixing bowl, use an electric mixer on medium speed to cream the softened unsalted butter, light brown sugar, granulated sugar, and salt together until the mixture is smooth and creamy. Avoid whipping it too much; you want a cohesive mixture rather than a fluffy one.
3
Add in the large egg, vanilla extract, and chunky natural-style peanut butter. Mix on low speed until all ingredients are thoroughly combined and homogenous.
4
Gradually add the flour mixture to the wet ingredients. Stir gently with a wooden spoon until just combined—be careful not to overmix, as this can affect the texture of the cookies.
5
Once combined, wrap the dough in plastic wrap and refrigerate for at least 2 hours to ensure the cookies hold their shape while baking.
6
Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
7
Using a small ice cream scoop (1 to 1½ inches in diameter), portion the dough into balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
8
Flatten each dough ball slightly. Add decorative touches by using a cookie stamp or fork tines to create beautiful patterns on the surface.
9
Bake in the preheated oven for 14 to 16 minutes or until the cookies are firm to the touch and lightly golden brown on the bottom.
10
Allow the cookies to cool completely on a wire rack before stacking or storing them in an airtight container. Enjoy your delicious treat for up to 2 weeks!
Nutrition Information
5g
Fat
3g
Carbs
1g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the name of this cookie recipe?
The recipe is for Heavenly Shortbread Peanut Butter Cookies.
Who is the inspiration behind this recipe?
These cookies are inspired by the cherished recipes in Alice Medrich's Cookies and Brownies.
What is the yield for this recipe?
This recipe makes between 36 and 60 cookies.
What is the recommended oven temperature?
The oven should be preheated to 325 degrees Fahrenheit (165 degrees Celsius).
What kind of flour is used and how is it prepared?
The recipe calls for 1 1/3 cups of all-purpose flour, which should be sifted.
What type of peanut butter is recommended?
The recipe specifies using 1 1/4 cups of chunky natural-style peanut butter.
How long should I refrigerate the dough?
The dough should be wrapped in plastic wrap and refrigerated for at least 2 hours.
How long do the cookies need to bake?
Bake the cookies in the preheated oven for 14 to 16 minutes.
What is the texture of these cookies?
They offer a buttery shortbread texture that is perfectly chewy yet crisp.
How many calories are in a cookie?
Each cookie contains approximately 25 calories.
What is the fat content per cookie?
Each cookie contains 5 grams of fat.
How many carbohydrates are in each serving?
There are 3 grams of carbohydrates per cookie.
How much protein is in each cookie?
There is 1 gram of protein in each cookie.
How should the butter and sugar be mixed?
Use an electric mixer on medium speed until the mixture is smooth and creamy, but avoid over-whipping it.
What size should the dough balls be?
Use a small ice cream scoop about 1 to 1.5 inches in diameter to portion the dough.
How much space should be between cookies on the baking sheet?
Leave about 2 inches of space between each cookie.
How can I add decorative designs to the cookies?
You can flatten the dough balls slightly and use a cookie stamp or fork tines to create beautiful patterns.
What temperature should the butter be?
The unsalted butter should be softened at room temperature.
How long can I store these cookies?
The cookies can be enjoyed for up to 2 weeks when stored in an airtight container.
What ingredients are mixed in the first step?
In a medium bowl, whisk together the all-purpose flour and baking soda until well mixed.
When should I add the vanilla extract and egg?
Add the large egg and vanilla extract along with the peanut butter after creaming the butter and sugars.
What are the specific sugars used in this recipe?
The recipe uses 1/2 cup of packed light brown sugar and 1/2 cup of granulated sugar.
Is it okay to overmix the dough once the flour is added?
No, you should stir gently with a wooden spoon until just combined to avoid overmixing, which can affect the texture.
How do I know the cookies are finished baking?
The cookies are done when they are firm to the touch and lightly golden brown on the bottom.
What should I use to line the baking sheet?
Line the baking sheet with parchment paper.
How should the cookies be cooled?
Allow the cookies to cool completely on a wire rack before stacking or storing.
What is the preparation for the light brown sugar?
The light brown sugar should be packed into the measuring cup.
What is the sodium or cholesterol content?
The recipe information lists sodium and cholesterol as null.
Is this considered an easy recipe?
Yes, it is tagged as an easy recipe and a crowd pleaser.
How much salt is required?
The recipe requires 1/2 teaspoon of salt.