Include in Print View:

Peanut-Butter-Chocolate Shortbread

Peanut-Butter-Chocolate Shortbread recipe image
These Peanut-Butter-Chocolate Shortbreads are the ultimate indulgent treat, combining the crisp, crumbly texture of classic shortbread with the creamy richness of peanut butter and the deep flavor of chocolate. The base is made from a simple dough of butter, powdered sugar, and cocoa, studded with chopped peanuts for extra crunch. Each cookie is filled with a smooth peanut butter mixture and topped with melted chocolate and a classic milk chocolate kiss. Perfect for holiday gift baskets, cookie exchanges, or simply satisfying a sweet tooth, these cookies bring a comforting, homemade feel to your table.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 2
Calories: 278
Dietary: Vegetarian
Description
These Peanut-Butter-Chocolate Shortbreads are the ultimate indulgent treat, combining the crisp, crumbly texture of classic shortbread with the creamy richness of peanut butter and the deep flavor of chocolate. The base is made from a simple dough of butter, powdered sugar, and cocoa, studded with chopped peanuts for extra crunch. Each cookie is filled with a smooth peanut butter mixture and topped with melted chocolate and a classic milk chocolate kiss. Perfect for holiday gift baskets, cookie exchanges, or simply satisfying a sweet tooth, these cookies bring a comforting, homemade feel to your table.
Directions
  1. 1
    Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. 2
    In a large mixer bowl, beat margarine or butter until softened and creamy.
  3. 3
    Beat in 1 1/2 cups powdered sugar and vanilla extract until well combined.
  4. 4
    Add flour, cocoa powder, cornstarch, and salt; beat until the dough is smooth and uniform.
  5. 5
    Stir in chopped peanuts until evenly distributed throughout the dough.
  6. 6
    Drop dough by rounded tablespoonfuls onto prepared baking sheets, spacing them about 2 inches apart.
  7. 7
    Bake for 12 to 15 minutes, or until edges are set and centers look slightly soft.
  8. 8
    Remove from oven and let cookies cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
  9. 9
    Meanwhile, in a small bowl, mix creamy peanut butter and remaining 1 cup powdered sugar until smooth. If too stiff, add a few drops of milk.
  10. 10
    Spread a thin layer of the peanut butter mixture onto the top of each cooled cookie.
  11. 11
    Melt semisweet chocolate pieces in a microwave-safe bowl in 30-second intervals, stirring between each, until smooth.
  12. 12
    Drizzle or spread the melted chocolate over the peanut butter layer on each cookie.
  13. 13
    Immediately press one milk chocolate kiss and one whole peanut into the center of each cookie while the chocolate is still soft.
  14. 14
    Let stand at room temperature until the chocolate sets completely before serving or storing.

Nutrition Facts

Servings 2 cups

Amount Per Serving
Calories 278kcal
% Daily Value *
Total Fat 17.9g28%
Saturated Fat 5.2g26%
Cholesterol 20.8mg7%
Sodium 107.7mg5%
Total Carbohydrate 24.5g9%
Dietary Fiber 3.1g13%
Sugars 15.8g
Protein 7.4g15%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Read it online: https://www.chefs-mate.com/recipe/peanut-butter-chocolate-shortbread/