Well, I've been busy at med school for about a month and I am loving it. It is a ton of work, but it's work I want to be doing so I don't mind it at all. You may have noticed however that I haven't been quite as busy on the blog. To be honest, I haven't had that much time to bake or cook. Hopefully now that I've gotten settled in to the routine of school I'll have a little more time to spend in the kitchen, but we'll see. Regardless, I'm still here and will put up some posts whenever I can.
I pulled this recipe from the archives of the summer. I never got around to posting it then, so here it is. If you like shortbread, chocolate and peanut butter you will love these. They may look like a regular chocolate chip cookie, but they have that wonderful, sandy shortbread texture, a texture I love!
The only trouble I had with this recipe involved cutting the cookies up. The chocolate chips kept getting in the way so it was hard to cut an even cookie. Because of this, the cookies weren't really very uniform in shape or thickness. This didn't seem to affect the taste at all however, they were still wonderfully delicious!
The dough, ready to chill
Rolled into a nice log and chilled, ready to cut
Onto the baking sheet
A delicious stack
Peanut Butter Chocolate Chip Shortbread Cookiesa
From: The View From the 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 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. 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. Not too thick, not too thin, about 1/3 inch. If a slice crumbles a bit, just smoosh the dough back together. These don't have to be perfect disks.
Bake on a parchment or silpat lined baking sheet 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.