Peanut Butter Shortbread Cookies Dipped in Chocolate with Sprinkles

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Happy Sunday! Every week, my toe is getting better and better so I decided to push myself with a slightly longer recipe and decorating process. It wasn't as long as baking a cake but long enough to need to take a break or two throughout. But I'm excited that I did some baking! I love experimenting with flavors, especially in cookies. I thoroughly enjoyed my last shortbread cookie recipe and decided that that was the type of cookie I wanted to bake. Then I saw the crunchy peanut butter in my cabinet and a light bulb went off. I also found some chocolate candy melts and instantly knew I was going to dip the peanut butter shortbread cookies in it. I love Reese Peanut Butter Cups and these taste JUST like them. 

And, of course, I added sprinkles. I mean, what are cookies without sprinkles? What is a baked good without a POP of color? I really like how these turned out, especially how they look. I was debating whether or not to drizzle on some melted peanut butter but I thought it would ruin the look of having only half of the cookie decorated. They kind of remind me of a Black and White cookie (which I have yet to attempt but will soon). When a baked good of mine turns out right, I get so happy, and these cookies are making me so happy. 


Peanut Butter Shortbread Cookies Dipped in Chocolate 

Ingredients:

  1.  1 stick unsalted butter, softened
  2. 1/2 cup granulated sugar
  3. 1 cup all-purpose flour
  4.  1/4 teaspoon salt
  5. 1/4 cup crunchy peanut butter (creamy works too)
  6. 1 bag chocolate candy melts (or chocolate chips)
  7. Sprinkles

Instructions: 

  1. Preheat oven to 350. Line a baking sheet with parchment paper or a silicone mat. 
  2. In a medium bowl, cream other the butter and granulated sugar. Once fluffy, add the peanut butter and combine.
  3. Slowly add the flour and salt to the bowl. It will be crumbly. 
  4. Lay out a piece of parchment paper on a counter and spoon out the crumbly dough. Using hands, knead the dough until it all sticks together. Using another piece of parchment paper, place it on top of the dough, and roll the dough out to preferred thickness. Using cookie cutter shapes or a cup, cut out cookies and place them on the parchment lined baking sheet 1 inch apart. 
  5. Bake cookies for 15 minutes until golden brown around the edges. Let cool on baking sheet for 5 minutes before transferring to a wire rack.  
  6. Follow the instructions on the candy melt (or chocolate chip) bag and melt the chocolate. Once melted and the cookies are cooled completely, dip each cookie into the chocolate, about half-way. Sprinkle immediately.
  7. Let cookies set until the chocolate is firm. 

Shortbread cookies are a lot easier than they seem. I used to think they were so difficult. But without the egg and the milk, it's honestly not a hard recipe to create and make your own. I was slightly concerned with the oil from the peanut butter messing up the shortbreadedness of the cookie but it's still crunchy and crumbly as it's supposed to be. And, if you're like me and you like soft cookies, the area of the cookie that is dipped in chocolate is soft and chewy. With this recipe, you get the soft and chewy as well as the crunchy. It's so well balanced. 

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Email address: theonewherecarolinebakes@gmail.com 

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