I couldn’t stand peanut butter growing up, even the smell of it made me feel queasy! Why I’m not really sure because now I can’t get enough of it. From morning smoothies to peanuts and raisins at snack time, I am a little addicted. But this recipe for salty sweet peanut butter shortbread cookies is the perfect bake to whip up to crush the craving! So, give it a try if you’ve developed, or always had an affinity for peanut butter.
Homemade Salty Sweet Peanut Butter Shortbread Cookies
Homemade anything is always better (except maybe custard, but that is a story for another day) so when you’re looking for a bake to fill up that cookie jar, this recipe couldn’t be easier. Or more satisfying, because who doesn’t love a bit of the best of both? A little bit salty and a little bit sweet. And adult-appropriate peanut butter cookie that isn’t super sugary.
When it comes to cookies, the question usually asked is, chewy or crumbly? My preference is for cookies that taste more like shortbread, that perfect crumble. And this is what this recipe goes for. A shortbread-style cookie.
Easy Salty Sweet Peanut Butter Shortbread Cookies
What makes this recipe easy? When making cookies, some sort of shaping is often involved, either rolling out the dough or cutting it using cookies cutters. Or portioning the dough with an ice-cream scoop and pressing it with a fork. Cookies can get quite technical, but not this recipe. Once you have made the dough, all you do is chill it, slice it, sprinkle it with peanuts, and bake it! It couldn’t be simpler. Very little can go wrong here.
Ingredients Needed for Peanut Butter Cookies
The ingredients you need for these cookies are pretty simple, and probably already in your cupboards and fridge. Which makes the recipe a real winner!
The ingredients that you will need to make these salty sweet peanut butter shortbread cookies are,
- Unsalted butter
- Cake flour
- Castor sugar
- Eggs
- Vanilla extract
- Peanut butter
- Salted peanuts
What Peanut Butter to Use?
When it comes to choosing which peanut butter is best for your cookies, the answer may surprise you. I prefer using peanut butter that isn’t sugar and salt-free, but rather creamy and processed. And let’s be honest, a little more delicious. So, keep the healthier versions of your pantry peanut butter for your toast or smoothies and the naughty ones for bakes like this.
How to Make Peanut Butter Cookies
There are a few steps involved in making these salty sweet peanut butter shortbread cookies, let’s go through them and point out any issues that may arise!
- Cream the butter and sugar
- You want to do this in a bowl of an electric mixer fitted with a whisk attachment. And you want the butter to be slightly cooler than room temperature. You will know it is creamed when the butter becomes whiter and looks fluffy.
- Add the eggs, one at a time
- When baking never rush adding your eggs. This is because you want the butter and the eggs to emulsify. For this recipe you will add the whole egg first, beat it in for about a minute or two. Scrape down the side of the bowl, beat the mixture again and then only add the yolk. What you are looking for once the whole egg and the yolk have been added is a mixture that looks emulsified, it mustn’t look like the butter and eggs haven’t combined.
- Add the vanilla and the peanut butter
- You will add these together and beat until these have incorporated properly into the egg and butter mixture.
- Add the flour
- You will add the flour at once and beat to combine. You will stop mixing the moment that you see the mixture has come together.
- Wrap in plastic wrap
- Remove the cookie mixture from the mixing bowl and wrap it in clingfilm. You need to shape the dough into two fat sausages. Consider that these cookies are cut and then baked so there is no extra shaping later on.
- Refrigerate for one hour
- It is necessary to refrigerate the dough before baking, because when the dough is chilled it is easier to cut. The peanut butter makes this dough quite soft so chilling it makes it easier to work with.
- Cut the dough into discs for baking
- You don’t want to cut the discs too thinly otherwise they will burn easily in the oven. Make sure you are cutting the dough about ½ a cm thick. Also make sure you are cutting the dough evenly. The cookies need to be the same thickness so that they can bake evenly. Sprinkle with roughly chopped salted peanuts.
- Bake in a preheated oven
- Make sure you have preheated your oven and that you place your cookies onto an oven tray that has been lined with baking paper. I prefer to bake cookies and biscuits at a relatively low temperature as this avoid the bottoms burning too quickly. Your oven might be different my ideal oven temperature for baking these cookies is 160C for about 15 minutes. Always make notes when you are baking because no two ovens are the same. The best way to become a better baker is to learn about your oven!
These are all of my tips for making and baking the perfect peanut butter cookies. If you make these salty sweet peanut butter shortbread cookies, I would love to know how they go! Please leave a comment below or tag me in your bakes on Instagram!
Happy Baking
With Love,
Kitty
📖 Recipe
Salty Sweet Peanut Butter Shortbread Cookies
Ingredients
- 200 grams unsalted butter
- 350 grams flour
- 100 grams castor sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¼ cup peanut butter
- ¼ salted peanuts, roughly chopped
Instructions
- Cream the butter and the sugar in a bowl of an electric mixer fitted with a paddle attachment.
- Add the whole egg, beat for about 2 min. Scrape down the sides of the bowl and beat again.
- Add the yolk, beat for about about 2 min. Scrape down the sides of the bowl and beat again.
- Add the vanilla and the peanut butter, mix until combined.
- Add the flour, beat until just combined. Do not overmix.
- Half the dough and shape into two large sausages, wrap in clingfilm, and chill in the fridge for an hour.
- Preheat the oven to 160°C and line two baking trays with baking paper.
- Remove the dough from the fridge and slice using a sharp knife into ½cm thick circles. Place the cookie rounds onto the baking paper and sprinkle with the chopped peanuts, press them into the dough slightly.
- Bake in a preheated oven for about 15 min or until lightly golden, enjoy!
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