OMG. These are amazingly good, melt-in-your-mouth, salty, sweet, chocolately, peanutty shortbread cookies. They are also incredibly easy and quick to make. You stick the dough in the fridge for an hour or so and when you're ready to bake they take no time at all to produce delicious, crumbly, soft cookies full of flavour. Even if you're not a big fan of peanut butter (and I'm not especially, normally) you will LOVE these, I promise!
Recipe adapted from The View from Great Island
Ingredients
4oz butter, softened
3oz smooth peanut butter
½ tsp vanilla extract
5oz plain flour
3oz icing sugar
½ tsp sea salt
5oz milk chocolate, chopped
Method
- Cream the butter, peanut butter and vanilla.
- Sift in the flour, icing sugar and salt and beat until a smooth dough is formed.
- Stir in the chopped chocolate.
- Shape the dough into a log, wrap in baking paper and twist the ends. Refrigerate for an hour.
- Pre-heat the oven to 170°C and line two baking sheets with baking paper.
- Remove the dough log from the fridge and use a sharp serrated knife to cut into ¼ inch slices. (If they crumble at all when slicing, don't worry - just squidge them back together.)
- Place the cookie slices on the baking sheets, leaving space between them to spread (probably about 6 per sheet).
- Bake for 12 mins until pale golden.
- Leave to cool on the baking sheets from 5 – 10 minutes, then transfer to a wire rack to cool completely.
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