Peanut Butter Shortbread Cookies – a delicious recipe with unsalted butter, peanut butter, light brown sugar, vanilla, flour, cornstarch. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Heat oven to 350u00b0F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
2
Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
3
Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
4
Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
5
Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.
1244
kcal
Calories
80
g
Fat
113
g
Carbs
25
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1 cup unsalted butter, softened, 2/3 cup creamy peanut butter, 2/3 cup light brown sugar, packed, 1 1/2 teaspoons vanilla, and more.
Yes, Peanut Butter Shortbread Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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