Food + Wine

Dark Chocolate Peanut Butter Shortbread Cookies

 

I know.  I had you at dark chocolate.  Then at peanut butter.   Then at shortbread.  And then you were mine at cookies.  These things may be incredible.  They may be perfect.  I’m just sayin’.  (And so is everyone else who tried them… As a matter of fact, when I went to pick up the container from my trusty taste tester spot today, they were all gone!  I’ll take that as a good sign.)  They’re just sweet enough, they’re the perfect amount of salty and the dark chocolate jewels mixed with the subtle flavor of peanut butter?  Holy goodness.  They melt in your mouth.  Literally, once they touch the back of your tongue, they just give in and melt all the way down your throat.  They’re heavenly.  I just can’t say enough about them.  So I’ll stop talking.  And I’ll just share the recipe.

Oh.  One more thing.  Because there are no eggs in the recipe, you can feel a little bit better about eating the dough.

I know I did.

*Dark Chocolate Peanut Butter Shortbread Cookies
(Makes about 40 cookies)

In the bowl of your standing mixer combine the following…
-2 sticks (1 cup) unsalted butter, ROOM TEMPERATURE and FULLY SOFTENED.
-2/3 cup smooth peanut butter (I used natural, cane sugar sweetened)

Beat until smooth and creamy and fluffy.  You want no lumps.

Add in…
-about 1 tsp vanilla extract or one good splash

In a separate bowl combine your dry ingredients well, then slowly add them to the bowl while it’s mixing on low…
-2 1/2 cups all purpose flour (or I like to use whole wheat pastry flour for more fiber)
-1/2 cup powdered sugar
-2 tsp kosher salt

Mix until the dough isn’t crumbly anymore, and it’s smooth…just like cookie dough.

Add in, by hand (er, spatula)…
-1 1/2 cups semi sweet or dark chocolate chips

Lay out two sheets of wax paper and place half the dough onto each.  Shape into a log (think the width of one of those cookie dough rolls you find in the grocery store).

 

Roll it up in the wax paper.  Twist at each end.

Refrigerate for a couple hours, until firm.

When you’re ready to bake, unroll the dough, and slice into about 1/2 inch slices with a super sharp knife and place on ungreased cookie sheets.

 

They may crumble, but that’s fine…just smush them back together.  And these don’t have to be spaced apart because they don’t rise or spread.

Place one sheet on each rack in a preheated 350 oven and bake for 10 minutes.  Switch and rotate the cookie sheets and bake for another 10 minutes.  They will still look raw, and be soft to the touch, but when they cool they will firm up.  Don’t overbake them!  There should be the slightest hint of golden brown at the edges and bottoms of the cookies.

Allow them to set on the sheets and then once they’re firmed up, you can finish cooling them on racks.

Store in an airtight container at room temperature for a couple days, or in the fridge for about a week, or tightly sealed in freezer bags up to 3 months in the freezer.

(*You can also freeze the raw dough as well!!  Just place the wrapped rolls in a freezer zip bag or wrap again in foil and freeze for up to 3 months!!  Just slice frozen and bake as directed.)

(you’re welcome.)

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