Typically I am not fanatical about peanut butter. Don’t get me wrong, I do like it, I just don’t go bonkers over it. You know when you come across that special recipe that just knocks your sock off – come on you know. Well…….this month’s Secret Recipe Club match had the perfect peanut butter recipe that I will be making over and over again.
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This month I was honored to be assigned to Bobbi’s Kozy Kitchen. After learning more about Bobbi, I was quite inspired by her life’s journey and the curve balls she has been thrown her way. From her struggles with weight to her brave gastric bypass surgery to over coming breast cancer - this is one remarkable woman. In the midst of all that, she raises her kids, loves her boyfriend and learned to create gourmet delights. You go girl!
After perusing her blog, I found a recipe for Peanut ButterChocolate Chip Shortbread Cookies. Like I mentioned earlier, I am not a peanut butter enthusiast but do simply go bananas for a great shortbread cookie. I love both savory and sweet shortbread cookies. The light buttery texture with that delicate snap of the flaky cookie, it just makes me swoon and I want another. I knew when I looked at the recipe that this cookie would be tasty BUT did not know it would be so DARN divine and scrumptious. I used chocolate pieces that I found at Trader Joe’s versus the traditional chocolate chips – they give these cookies such a pretty effect.
If you want to learn more about the Secret Recipe Club, simply click here. Thank you Bobbi for having such a fantastic recipe on your blog and I look forward to making other tasty treats from your blog in the future.
Peanut Butter Chocolate Chip Shortbread Cookies
Makes 3 dozen
1 Cup Butter (2 sticks), room temperature
2/3 Cup Creamy Peanut Butter
1 teaspoon Vanilla
2 ½ Cup All purpose Flour
½ Cup Powdered Sugar
½ teaspoon Salt
1 ½ Cup Chocolate Chips or Chocolate Pieces
In a stand mixer, add the butter and peanut butter and cream together until fluffy. Add the powdered sugar and incorporate. Next add the vanilla and salt and mix. Slowly add the flour until all is incorporated. Mix in the chocolate chips.
Divide the dough in half and form into a log that is 2 inches in diameter. Either choose a round or square cookie shape. Wrap in wax paper and chill for at least 2 hours.
Preheat oven to 325 degrees. Use a sharp chef’s knife to cut the ½ inch slices. If it begins to crumble, simply press it back together. Bake on parchment or a silpat lined baking sheet. Bake for 12 to 14 minutes. The cookies will not be browned, and they may look undercooked, but don’t over bake. Remove from the oven and allow to cool for 5 minutes before transferring to a cooling rack.