Sunday, July 1, 2012
PEANUT BUTTER & MILK CHOCOLATE CHIP SHORTBREAD COOKIES
Peanut Butter Chocolate Chip Shortbread Cookies
makes about 21 small cookies
1 stick soft butter
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour
1/4 cup confectioner's sugar
1/2 tsp sea salt
3/4 cup ghirardelli milk chocolate chips
Cream the butter and the peanut butter. Add vanilla. Add flour, sugar, sea salt.
Stir in chips.
Turn the dough out onto a piece of waxed paper and form it into a log. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours.
Slice the log into slices with a sharp knife. Slices should be about 1/3 inch. If a slice crumbles a bit, just smush the dough back together.
Bake on a parchment lined baking sheet at 325 for about 12-14 minutes. The cookies will not be browned-they might look underdone-just don't over bake.
Let cool 5 minutes and eat them all-oh, I mean eat two and share the rest!
ADAPTED FROM http://theviewfromthegreatisland.blogspot.com/