Typically I am not fanatical about peanut butter. Don’t get me wrong, I do like it, I just
don’t go bonkers over it. You know when
you come across that special recipe that just knocks your sock off – come on
you know. Well…….this month’s Secret
Recipe Club match had the perfect peanut butter recipe that I will be making
over and over again.
Click “Read More” below to continue post
Bobbi, I was quite inspired by her life’s journey and the curve balls she has
been thrown her way. From her struggles
with weight to her brave gastric bypass surgery to over coming breast cancer – this is one remarkable woman. In the
midst of all that, she raises her kids, loves her boyfriend and learned to
create gourmet delights. You go girl!
I mentioned earlier, I am not a peanut butter enthusiast but do simply go
bananas for a great shortbread cookie. I
love both savory and sweet shortbread cookies.
The light buttery texture with that delicate snap of the flaky cookie,
it just makes me swoon and I want another.
I knew when I looked at the recipe that this cookie would be tasty BUT
did not know it would be so DARN divine and scrumptious. I used chocolate pieces that I found at
Trader Joe’s versus the traditional chocolate chips – they give these cookies
such a pretty effect.
simply click here. Thank you Bobbi for having such a fantastic recipe on your
blog and I look forward to making other tasty treats from your blog in the
Peanut Butter Chocolate Chip Shortbread Cookies
Makes 3 dozen
1 Cup Butter (2 sticks), room temperature
2/3 Cup Creamy Peanut Butter
1 teaspoon Vanilla
2 ½ Cup All purpose Flour
½ Cup Powdered Sugar
½ teaspoon Salt
1 ½ Cup Chocolate Chips or Chocolate Pieces
In a stand mixer, add the butter and peanut butter and cream
together until fluffy. Add the powdered
sugar and incorporate. Next add the vanilla and salt and mix. Slowly add the flour until all is
incorporated. Mix in the chocolate
Divide the dough in half and form into a log that is 2
inches in diameter. Either choose a
round or square cookie shape. Wrap in
wax paper and chill for at least 2 hours.
Preheat oven to 325 degrees. Use a sharp chef’s knife to cut
the ½ inch slices. If it begins to
crumble, simply press it back together. Bake on parchment or a silpat lined
baking sheet. Bake for 12 to 14 minutes.
The cookies will not be browned, and they may look undercooked, but
don’t over bake. Remove from the oven
and allow to cool for 5 minutes before transferring to a cooling rack.