Chocolate Peanut Butter Dipped Shortbread Recipe By: Cece Kirkwood This post may contain affiliate links.
These Chocolate Peanut Butter Dipped Shortbread are the epitome of scrumptious. What more could you ask for? Butter, Chocolate and Peanut Butter = pure deliciousness.
The base shortbread recipe is one that has been passed down from my Grandma on my father’s side. She taught my mom how to bake these cookies and my mom has shared this wonderful recipe with me. It is a true honor to bake the Scottish shortbread and while it is traditionally a cookie my family saves for the holidays, I am excited to bring a little twist on the traditional shortbread with these chocolatey peanut butter flavors.
Shortbread is a notoriously drier cookie dough because it relies on very little liquid ingredients and so much flour and powdered sugar. And while I truly love a plain shortbread cookie, the addition of the chocolate peanut butter sauce is a delectable partner in the flavor department. I have my husband to thank for this flavor idea. He is a true inspiration to my recipe collections.
The recipe is pretty straight forward as well, using just a few bowls. But you do need an electric mixer to whip the butter up into a very fluffy and light state. Either a hand held or standing electric mixer will work!
Ready to dig in?
Prepare your work station by pre-measuring the ingredients into small bowls and preheating the oven to 325ºF. Next, prepare the baking sheets by lining them with either parchment paper or silicone mats.
Mix Up the Shortbread Cookie Dough
First things first, add the butter to a bowl and using either a standing mixer with the paddle attachment or a handheld mixer, cream the butter for 3 full minutes at medium-high speed until the butter is extremely fluffy. Do not short change this time. Set a timer for the full 3 minutes and let the mixer do its thing.
Once the full three minutes is up, wipe down the sides of the bowl and add in the vanilla. Then, turn the mixer back on for 30 – 60 seconds on medium to incorporate the vanilla into the butter. Then, wipe down the sides of the bowl once again.
In a separate bowl, sift together flour, powdered sugar, salt & baking powder. Gradually add the dry ingredients into the butter mixture. I normally add the dry ingredients in 3-4 batches. Add a little bit in, turn on the mixer for about 30 seconds, wipe down the bowl and repeat until all the dry ingredients are added.
Finally, add in the choco chips and mix one more time to form a nice firm dough.
Shape the Cookies & Bake!
Scoop small mounds of dough into your hands and roll each into balls. Space them evenly on a cookie sheet and then flatten each cookie dough ball slightly with the palm of your hand.
Bake for 14 minutes or until the edges begin to golden just slightly. I like to start checking the cookies around 12 minutes.
Allow the cookies to cool and meanwhile, prepare the Chocolate Peanut Butter dipping sauce.
Chocolate Peanut Butter Dipping Sauce
Add the chocolate chips, coconut oil and peanut butter in a microwave safe bowl and place into the microwave for 30 second intervals, stirring in between each interval, until you have a silky smooth chocolate dipping sauce.
Once the cookies have cooled, dip or drizzle the chocolate sauce all over the shortbread cookies. Once dipped, place each cookie back onto the baking sheet and parchment paper you used to bake them.
Now, before you can devour, make sure to set the chocolate. Place the cookies into the fridge or freezer until set.
Do I need an electric mixer to make these cookies?
Yes, you do need an electric mixer to whip the butter up into a very fluffy and light state. Either a hand held or standing electric mixer will work!
Why is this recipe in grams?
Baking is a science and in science you want things to be exact and precise. The best way to do this is by weighing out your ingredients using a simple scale. Ever baked a cookie using the same recipe, yet somehow it turns out slightly different each time? That is because when measuring by volume, you can’t be as precise. It is vital that your ingredient ratios are accurate for a reliable bake every time.
How long do the cookies last in the fridge?
I think these cookies are 1,000% better when chilled so once the chocolate peanut butter dipping sauce is set, place these cookies in an airtight container and pop them back into the fridge. The cookies will stay fresh for up to 10 days in the fridge.
Can I make this gluten free?
Yes! Simply replace the flour in this tart with 1:1 Gluten Free flour. My favorite is Bob’s Mills or King Arthur’s 1:1 Gluten Free Flour. No need to adjust anything else!
The Chocolate Peanut Butter Dipped Shortbread RecipePrint
Chocolate Peanut Butter Dipped Shortbread
- Prep Time: 20 min
- Cook Time: 14 min
- Total Time: 35 min
- Yield: 15 – 20 cookies 1x
- 226g of room temp butter (2 sticks)
- 240g of flour
- 60g powdered sugar
- ¼ tsp salt
- ¼ tsp baking powder
- 1 tsp vanilla
- 75g choco chips
Chocolate Peanut Butter Dip:
- 6 oz choco chips
- 2–3 tbsp of peanut butter
- 1 tbsp coconut oil
- First things first, preheat the oven to 325 and pre-measure your ingredients.
- Next, line baking sheet pans with parchment or silicone mats and now get to baking!
- Cream the butter in an electric mixer for 3 full minutes at medium-high speed until the butter is extremely fluffy.
- Wipe down the sides of the bowl and add in the vanilla and turn the mixer back on for about 30 seconds on medium speed until it is fully incorporated.
- Wipe down the sides of the bowl once again.
- Sift together flour, powdered sugar, salt & baking powder and gradually add the dry ingredients into the butter until smooth and the dough is fairly stiff.
- Finally, add in the choco chips and mix one more time until just incorporated.
- Scoop small mounds of dough into your hands and roll into small balls. Place the cookies on a baking sheet and flatten slightly by pressing down with the palm of your hand.
- Bake the cookies for 14 minutes or until the edges begin to golden just slightly. I like to start checking them around 12 minutes.
- Allow the cookies to cool and meanwhile, prepare the Chocolate Peanut Butter dipping sauce.
- Place the chocolate chips, coconut oil and peanut butter in a microwave safe bowl and put them into the microwave for 30 second intervals, stirring in between, until you have a silky smooth chocolate dipping sauce.
- Once the cookies have cooled, dip or drizzle the chocolate sauce all over the shortbread cookies. Place the cookies back on the parchment paper lined baking sheet and place into the fridge or freezer until set!
- Once set, devour those cookies!
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