Fall starts this week. Hooray for cute boots and scarves, boo for raking leaves every weekend. To really get things going, I bought a pumpkin scented candle and kicked off my Christmas shopping. Why not get a jump start trying out cookie recipes too? I love shortbread cookies. They are dense, sweet, and melt in your mouth. These cookies take it to the next level with peanut butter and chocolate chips. Give yourself some time, they need to spend at least an hour in the refrigerator. Otherwise, these are almost as easy as my 4-Ingredient Cookies.
Here's what you'll need...
1/2 cup margarine (room temperature)
1/3 cup creamy peanut butter
1/2 teaspoon vanilla
1/4 cup powdered sugar
1-1/4 cup flour
1/2 teaspoon salt
3/4 cup chocolate chips
Here's what you'll need...
1/2 cup margarine (room temperature)
1/3 cup creamy peanut butter
1/2 teaspoon vanilla
1/4 cup powdered sugar
1-1/4 cup flour
1/2 teaspoon salt
3/4 cup chocolate chips
Let's get started...
1. Cream margarine and peanut butter in mixer until smooth.
2. Mix in vanilla.
1. Cream margarine and peanut butter in mixer until smooth.
2. Mix in vanilla.
3. Whisk together sugar, flour, and salt.
4. Combine wet and dry ingredients slowly, mixing until forming dough.
5. Fold in chocolate chips and mix thoroughly.
6. Transfer to wax paper and form dough into log about 8-10 inches long.
7. Wrap and refrigerate for about 1 hour or until firm.
8. Preheat oven to 350 degrees.
9. Slice log into 1/2 inch thick rounds and place on parchment papered baking sheet.
10. Bake for 14 minutes. The cookies will not rise or brown, so be careful not to over-bake or burn the bottoms.
11. Let cool on pan for about 5 minutes, then transfer to cooling rack.
5. Fold in chocolate chips and mix thoroughly.
6. Transfer to wax paper and form dough into log about 8-10 inches long.
7. Wrap and refrigerate for about 1 hour or until firm.
8. Preheat oven to 350 degrees.
9. Slice log into 1/2 inch thick rounds and place on parchment papered baking sheet.
10. Bake for 14 minutes. The cookies will not rise or brown, so be careful not to over-bake or burn the bottoms.
11. Let cool on pan for about 5 minutes, then transfer to cooling rack.
This dough is quick and easy to make and is egg free. It is perfect for sticking in the fridge or freezer to bake on demand for a weeknight dessert or your for your next event. I may try baking the dough into brownies or cupcakes -- chocolate chip cookie dough cake -- yes please and thank you.
