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Peanut Butter Milk Chocolate Shortbread Cookies are here! I’m so inspired for the holidays, I used these cute cut-out Christmas trees to make my shortbread cookies! How darling would these cookies look on your cookie platter to celebrate the holidays with friends and family?

I love shortbread! Scottish shortbread evolved from medieval biscuit bread. Medieval biscuit bread kind of sounds scary, but let me assure you, it just means they were a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a biscuit. Eventually butter was substituted for yeast, and shortbread was born!

Traditional shortbread consists of three main ingredients: flour, sugar and butter. Butter is a very important ingredient in shortbread. In fact, the word “shortbread” derived from shortening.

It used to be, shortbread was expensive and reserved as a luxury for special occasions like Christmas, Hogmanay (Scottish New Year’s Eve), and weddings. Through the years it developed into an everyday favorite and is now enjoyed all around the world.

Shortbread cookies are so awesome, and I love the peanut butter and milk chocolate combination in this shortbread recipe! That first bite just took me for a loop! Buttery, peanut butter, milk chocolate chips…oh my!!! They melt-in-your-mouth!

Options for Peanut Butter Milk Chocolate Chip Shortbread Cookies

Make a log and slice the cookies or find your cutest tree cookie cutters and cut them however you wish for your holiday tray or gift them away to friends and family!

Ingredients You Need

unsalted butter, room temperature
creamy peanut butter
vanilla extract
all purpose flour
confectioner’s sugar
salt
milk chocolate chips

How to Make Peanut Butter Chocolate Chip Shortbread Cookies

Preheat oven to 325 degrees
Using a mixer on medium speed, cream the butter and the peanut butter together until smooth. Add vanilla and beat in.
Whisk the dry ingredients together and add to the butter/peanut butter mixture.
On low, mix until the dough comes together.
Mix in the chocolate chips, and turn the dough out onto your worktop and roll out approximately ⅓ inch thick.
Take your cookie cutter and cut shapes, lay on baking sheets and refrigerate. (I didn’t have to use flour when I rolled the cookies out and don’t overwork the dough).
Or if you would rather slice and bake, you can roll the dough up in parchment paper, smoothing the shape as you go to make a log.
Twist the ends securely and refrigerate for at least a couple of hours.
Slice the log into slices with a sharp knife about ⅓ inch.
If a slice crumbles just push the dough back together.
Bake on a parchment or silpat lined baking sheet about 12-14 minutes.
The cookies will not be browned, and they may look undone, but don’t over bake.
Let the cookies cool for 5 minutes before transferring to a rack.
Store in airtight container.

Extra Decorative Touches

Drizzle with some melted white or chocolate to add some extra charm!

This peanut butter shortbread cookie recipe is definitely a keeper to file away in your recipe files. You need to make these Peanut Butter Milk Chocolate Chip Shortbread Cookies for the holidays!!! It’s a MUST!!

More Shortbread Cookie Ideas

Peanut Butter Milk Chocolate Chip Shortbread Cookies

Kim Lange

Buttery, melt-in-your-mouth peanut butter shortbread and loaded with milk chocolate chips in every bite! Ohh myyyyy!

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Prep Time 20

Cook Time 12

Course Dessert

Servings Servings

Calories

Ingredients

½ cup unsalted butter room temperature
⅓ cup creamy peanut butter
½ teaspoon vanilla extract
1 cup + 2 Tablespoons all purpose flour don't overmeasure
¼ cup confectioner’s sugar
¼ teaspoon sea salt
¾ cup milk chocolate chips

Instructions

Preheat oven to 325 degrees
Using a mixer on medium speed, cream the butter and the peanut butter together until smooth. Add vanilla and beat in.
Whisk the dry ingredients together and add to the butter/peanut butter mixture.
On low, mix until the dough comes together.
Mix in the chocolate chips, and turn the dough out onto your worktop and roll out approximately 1/3 inch thick.
Take your cookie cutter and cut shapes, lay on baking sheets and refrigerate. (I didn't have to use flour when I rolled the cookies out and don't overwork the dough).
Or if you would rather slice and bake, you can roll the dough up in parchment paper, smoothing the shape as you go to make a log.
Twist the ends securely and refrigerate for at least a couple of hours.
Slice the log into slices with a sharp knife about 1/3 inch.
If a slice crumbles just push the dough back together.
Bake on a parchment or silpat lined baking sheet about 12-14 minutes.
The cookies will not be browned, and they may look undone, but don't over bake.
Let the cookies cool for 5 minutes before transferring to a rack.
Store in airtight container.