Shortbread is absolutely delicious, but this Peanut Butter Choc Chip Shortbread goes one step further. It’s super nutty, full of delicious depth, but it melts in your mouth just like shortbread. And lets be honest, those choc chips aren’t exactly ruining things!
The other great thing about this recipe is that it’s a slice and bake recipe, meaning you can prep the dough way in advance (feel free to double batch it!) and then just bake it fresh when you need it!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- 120 grams Butter unsalted, room temp
- 1/3 cup Smooth Peanut Butter
- 3/4 tsp Vanilla Extract
- 1 1/4 cups Plain Flour, Sifted
- 1/4 cup Icing Sugar
- 1/4 tsp Salt
- 3/4 cup Chocolate Chips
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- Using a wooden spoon or hand mixer, cream the butter and the peanut butter together. Make sure your mixture is nice and creamy.
- Beat in the vanilla essence.
- In another bowl whisk together all of the dry ingredients (not including the chips) and add this to the butter mixture. Continue to mix until the dough sticks together and isn’t crumbly in texture.
- Stir the chocolate chips through the mixture, and then turn the sough out onto a piece of baking paper.
- Gently pull and roll the dough until it forms a log, making sure to work it a little if still crumbly. Roll it up in the paper, smoothing the log shape as you do so. Twist the ends and pop in the fridge.
- Chill for at least a few hours. When you’re ready to bake just preheat the oven to 180 degrees and cut the log into slices just less than 1cm thick.
- Lay on baking paper, and bake in the preheated oven for around 12-14 mins, depending on thickness. These don’t brown, so be careful you don’t overcook them.
- Cool for 5 minutes on the pan before transferring to rack and cooling more fully prior to eating.