Fall Flavored Treat!

I love peanut butter and I love shortbread, so the two coming together to make a fabulous cookie is a can’t-go-wrong creation.

Ahh, just love that buttery cookie of the shortbread and recently I just haven’t been able to get enough of peanut butter lately.  I lather it on apples, toast, or simply scoop it out with a spoon and enjoy every bite.  Yum!

There is not a day that goes by that I don’t have this classic staple.

Recently, I have discovered the new flavor of peanut butter with honey, its fabulous and is what I used in this recipe.  Of course, you can use any peanut butter you like.  Crunchy peanut butter would provide a great added texture element to this cookie.

I baked these in one of those neat custom cooper brownie pans that provide perfect sliced cookies.  The shortbread triangles bottoms were dipped in a chocolate coating mixture, then with fall sprinkles.  The sprinkles really give it a custom fall look and another great combination of chocolate and peanut butter.

You can adjust your sprinkles to the corresponding season and make this all year-long for a great peanut butter chocolate treat!

Print Recipe

Peanut Butter Chocolate Shortbread Wedges

Peanut butter and chocolate come together for a perfect shortbread combination.

Course

Dessert

Cuisine

Desserts

Keyword

cookie

Prep Time

20 minutes

Cook Time

10 minutes

Servings

wedges

Ingredients

Shortbread

• 12 TBS unsalted butter softened
• 1/3 cup brown sugar
• 1/3 cup sugar
• 1/3 cup peanut butter
• 1/2 tsp vanilla
• 2 cups flour
• 1/4 tsp salt

Chocolate Coating

• 1 cup semisweet chocolate chips
• 1 1/2 TBS vegetable oil

Course Dessert Cuisine Desserts Keyword cookie Prep Time 20 minutes Cook Time 10 minutes Servings wedges Ingredients Shortbread 12 TBS unsalted butter softened 1/3 cup brown sugar 1/3 cup sugar 1/3 cup peanut butter 1/2 tsp vanilla 2 cups flour 1/4 tsp salt Chocolate Coating 1 cup semisweet chocolate chips 1 1/2 TBS vegetable oil

Instructions

1. Preheat oven to 375.
2. In a bowl with a paddle, combine the butter with the sugars and mix till creamy.
3. Add the vanilla and peanut butter and mix well.
4. Add the flour and salt and mix till a smooth dough comes together.
5. Using a red copper brownie pan, place the dough in the pan, pressing evenly. Place the dividers into the shortbread.

   
6. Take a fork and press down with the tip vertically in each section three times to give that classic shortbread look when baked.

   
7. Bake about 10 minutes till done and the edges are lightly browned.
8. Cool 10 minutes then remove the divider. Then cool completely.
9. Once cooled, remove the rectangles and slice diagonally to form wedges.

Chocolate Coating

1. Place the chocolate chips and oil in a small bowl.
2. Microwave at 30 second intervals till creamy and smooth.
3. Dip the straight bottom edges of the shortbread into the coating and place on parchment or waxed paper to harden. Immediately sprinkle your favorite sprinkles on to the chocolate coated portion while still warm.

   
4. Place in the refrigerator to harden quicker about 15 minutes.

   

Recipe Notes

These cookies freeze very well.