Peanut Butter Chocolate Chip Shortbread Cookies

Happy Tinsel Tuesday everyone! Well, we made it through Thanksgiving with very little stress actually. I was very proud of myself. I am usually a wreck by the big day worrying about the food coming out right and on time, everyone being comfortable and entertained, etc. You know the feeling, by the time dinner is ready you are so stressed out you can’t eat and want to go hide with a bottle of wine? Truly I expected to lose my mind because I had 12 people here and most of them were my son’s girlfriend’s family. They have been together for almost a year now, but the families have only gotten together a handful of times, so it was a true test of my sanity (and I always choke on test day). But I have to say this year was such a wonderful respite from the usual chaos. The families just click together in a way I have never seen before. I didn’t freak out on little bit and enjoyed every single minute of the time we spent together!

Now that Thanksgiving has passed though it is time to get on with the business of Christmas, and one of the items of business for me this year is making some tasty treats. I keep telling Kevin that I have very little in the way of sweets on the blog, so this gives me the opportunity to rectify that situation. I mean Christmas and sweets go hand in hand right? So I have been flipping through magazines and prowling Pintrest looking for some tasty tidbits to make for you all. I stumbled upon these beauties on Pintrest and knew I had to make them. What is there not to like about these babies? Peanut butter + chocolate = YUM!!
These are super easy to make too! I love rolled cookies. You just make them, roll them up and put them in the fridge, and WALA you have cookies whenever you want them. I hope you give these a try. A few of these with a cup of coffee or tea will put a smile on your face, I guarantee it!

Peanut Butter Chocolate Chip Shortbread Cookies
1 stick, (1/2 cup) unsalted butter, room temp 
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour  
1/4 cup confectioner’s sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips

Preheat the oven to 325 degrees F.

Cream the butter and the peanut butter together in a stand mixer, or with a hand mixer. Mix in the vanilla.
In a large bowl whisk the dry ingredients together and add to the butter mixture.  Mix until the dough comes together.

Mix in the chips, and turn the dough out onto a piece of waxed paper.  Gently roll the dough together and form it into a log.  If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go.  Twist the ends securely and refrigerate for at least a couple of hours.

Slice the log into slices with a sharp knife, about 1/3 inch thick. If it crumbles just press it back together.

Bake on a parchment lined baking sheet for about 12-14 minutes.  The cookies will  not be browned, and they may look undone, but don’t over bake.

Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.

Grab a cup of coffee or some ice cold milk and enjoy!!


About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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