The classic chocolate peanut butter shortbread cookie gets kicked up a notch when drizzled with melted chocolate and peanut butter. Just in time for your holiday baking!
We are hosting a casual gingerbread house making party this month and a friend of mine gave me a genius tip: bake a few simple cookies to have on hand for munching during the the house-making process! Brilliant, right?
When it comes to easy holiday baking, these butter shortbread cookies dipped in dark chocolate and drizzled with melted peanut butter couldn’t be any simpler or tastier!
Ideal for gifting, entertaining or leaving under the chimney for santa, these Chocolate Peanut Butter Dipped Shortbread cookies are guaranteed to be a new holiday favorite. Added bonus? They freeze beautifully.
No forks required.
Chocolate Peanut Butter Shortbread Cookie
Ingredients
- 2 cups softened unsalted butter (4 sticks)
- 1 cup sugar
- 4 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- ¼ cup coconut oil (divided)
- ½ cup creamy natural peanut butter
Instructions
- Preheat oven to 300 degrees and line a baking sheet with oven-safe parchment paper.
- Using a stand mixer, cream together softened butter and sugar on medium-high speed until smooth and fluffy, 2-3 minutes.
- Reduce the mixer speed to low and slowly add in the flour, ½ cup at a time, until all 4 cups are incorporated.
- Remove dough from the mixer and gently press into prepared baking sheet. Gently use your fingers to spread the dough throughout most of the pan leaving it about 1 inch thick.
- Bake until lightly browned, 25-30 minutes. Let cool completely.
- While shortbread is cooling, place chocolate chips and 2 tablespoons of the coconut oil in a microwave safe bowl and heat until melted, 2-3 minutes, stirring every 45 seconds.
- Next, place the peanut butter and the remaining 2 tablespoons of coconut oil in a second microwave safe bowl and heat until melted, about 30-40 seconds.
- Once shortbread is completely cooled, slice into strips using a sharp knife or pizza wheel.
- Working one at a time, slowly dip shortbread bar into the melted chocolate so that the lower third is evenly coated in chocolate. Place on parchment paper and continue until all shortbread bars are dipped in chocolate.
- Next, use a large spoon to carefully drizzle melted peanut butter over the chocolate coated section of each shortbread bar. Let chill 30 minutes in the refrigerator before serving.
Nutrition
Need more Holiday recipes? Head over to Pinterest!
Shortbread is SUCH an underappreciated cookie, yet it’s one of my favorites!! Love that you dipped it in chocolate and PB…makes it even better.
hahah Thank you friend!! I couldn’t resist!!
What a fun idea for a holiday party. I love the technique for the peanut butter drizzle!
Aww thank you friend!! Nice and easy!
couldn’t stop thinking of these after you told me had to see for myself! looks fabulous!! love love love
Oh yay!!! I hope you try them!!!
These are all of my favorite things, in one cookie! I’m definitely bookmarking this recipe for my holiday baking.
haha Right?? Mine too!! Thanks Michelle! Let me know how they turn out!!
These cookies look delicious! In the ingredients, you list 4 cups, but the directions say 5 cups. Could you clarify which amount to use?
My apologies – four cups!! I have revised!
Oh yummy! These look so good!
Thank you friend!
Hi Liz, these look fabulous! The recipe calls for 4 cups of flour but in the instructions, you mention 5 cups. Just want to make sure I have the right amounts. Thank you!
My apologies I revised the recipe – it is four cups!! :)