Milk Chocolate Chip Peanut Butter Shortbread Cookies

Step 1

Set oven to 350F

Step 2

Cream the butter and peanut butter together until thoroughly combined. Beat in the vanilla.

Step 3

Sift the sugar, flour and salt together and then add to the butter mixture. Mix until the dough comes together and is no longer dry and crumbly. A stand mixer helps with this job.

Step 4

Add the chocolate chips in towards the end of mixing and distribute evenly.

Step 5

Turn the dough out onto a board and continue to work it with your hands until it comes together like a pie dough. Divide it in two equal parts, and shape them into flat disks. Wrap tightly in plastic and refrigerate for about an hour.

Step 6

Roll out the chilled dough on a lightly floured surface to your desired thickness. I rolled mine to about 1/4-1/3 inch.

Step 7

Bake on a parchment lined baking sheet for about 13-15 minutes. They will soft and white even when done, but will firm up as they cool.

Step 8

Let the cookies rest on the hot cookie sheet for a minute or two, and then transfer carefully to a cooling rack.