Peanut Butter Chocolate Chip Shortbread Cookies

I love this twist on your typical chocolate chip cookie. There's just something perfectly wonderful about the way shortbread-style desserts melt in your mouth. This cookie is no exception. I don't think I could get through even one of these cookies without a glass of milk nearby.

This recipe didn't make very many cookies - just about 21 small ones. So if you're planning on them lasting more than an hour in your house, double the recipe. Heck, triple the sucker. This isn't your usual "roll the cookies into little balls" type of cookie. You actually roll the dough up in a log, wrap it in wax paper, refrigerate it for a while (I felt like a little girl waiting on Christmas Eve), then slice it up into discs. It reminded me of those store-bought refrigerator dough cookies with the cute little holiday design shape on the inside - except these taste a hundred times better.

I originally didn't have this recipe on my list this week, but that dang Pinterest gets me every time - especially when I have all the ingredients on hand! Seeing how this recipe has been pinned over 68,000 times, I thought I should see what all the hype is about.

I'm more than happy with the results.

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Peanut Butter Chocolate Chip Shortbread Cookies
recipe from The View from Great Island 

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 (I used leftover mini & semi sweet chocolate chips)

Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon.  Beat in the vanilla. Whisk the dry ingredients together and add to the butter mixture.  Mix until the dough comes together.

Stir in the chips, and turn the dough out onto a piece of waxed paper.  Gently pull the dough together and form it into a log. 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. Not too thick, not too thin, about 1/3 inch. Bake at 325 for about 12-14 minutes.  The cookies will  not be browned, and they may look undone, but don't over bake.  One of the joys of shortbread cookies is that they fall apart and melt in your mouth. Let the cookies cool on the pan for 5 minutes before transferring to a rack.

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