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Peanut Butter Shortbread Cookies

Tender cookie with great peanut butter flavor.

Quick Facts

Prep Time: 20 minutes
Bake Time: 25 to 30 minutes
Yield: 3 -1/2 dozen cookies

Ingredients

  • 1 cup (2 sticks) butter, softened (no substitutions)
  • 1/2 cup creamy peanut butter
  • 1/2 cup brown sugar
  • 1 teaspoon pure vanilla extract
  • 2 cups all-purpose flour
  • 1/4 cup Argo® Corn Starch
  • 1/2 cup semi-sweet chocolate chips, melted (optional)

Directions

  1. Preheat oven to 300ºF. Mix butter, peanut butter, brown sugar and vanilla thoroughly using an electric mixer. Gradually blend in flour and corn starch.
  2. Form into 1-inch balls and place on ungreased baking sheets. Gently press down on each cookie to flatten using fingers or a flat bottomed drinking glass (dipped in sugar to prevent sticking). For a more traditional appearing peanut butter cookie, dip a fork in sugar; flatten cookie by making crisscross marks with the tines of a fork.
  3. Bake at 300ºF for 25 to 30 minutes, or until bottoms begin to brown.
  4. Cool for 5 minutes; remove to wire rack to cool completely. Drizzle with melted chocolate, if desired.
  5. RECIPE NOTE: For European-style shortbread, turn dough onto a lightly floured surface and knead until smooth, about 2 minutes. Pat into a 1/3-inch thick rectangle measuring 11 x 8-inches. Cut into 2 x 1-inch strips. Place 1-inch apart on ungreased baking sheets. Prick with a fork. Bake as above.