Peanut Butter Shortbread with Salted Chocolate

When I came across this recipe from fellow blogger Eileen, I clipped it immediately.  I have stacks of stuff to try.  Some linger in the pile a little longer than others.  But this one went to the top of the heap.  I like to try at least one new cookie this time of year.  So this is it.  And it’s a winner.

There’s nothing better than shortbread – my opinion.  With peanut butter? I’ve probably sold you, right?  And since she’ll eat peanut butter directly from the jar, my daughter is probably salivating while reading this.  Now dress the peanut butter shortbread with chocolate.  Getting dangerous. Then turn these into grown-up prizes with a sprinkle of fleur de sel. Chocolate and sea salt – an amazing combination.  Oh yeah.

I think you’ll like the sandy texture of these buttery squares.  They really do melt in your mouth.  These take no time to put together and the end result is really something special.

Thank you Eileen!

 

Peanut Butter Shortbread with Salted Chocolate

Recipe courtesy of Living Tastefully

Yield:  About 3 dozen cookies

¾ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup brown sugar, packed
¼ teaspoon vanilla extract
2 ½ cups unbleached all-purpose flour
¼ teaspoon salt
4 ounces good quality chocolate- milk, semi-sweet, or bittersweet
4 tablespoons unsalted butter, plus additional butter if needed to thin chocolate
Fleur de Sel, for sprinkling

Mueller Electric Hand Mixer

Mueller Electric Hand Mixer, 5 Speed 250W Turbo with Snap-On Storage Case and 4 Stainless Steel Accessories for Easy Whipping, Mixing Cookies, Brownies, Cakes, and Dough Batters

Product prices and availability are accurate as of the date/time indicated and are subject to change. Any price and availability information displayed on Amazon.com at the time of purchase will apply to the purchase of this product.

Beat together the butter and peanut butter with mixer at medium speed until smooth.  Gradually add sugar, beating well.  Stir in the vanilla. Combine the flour and salt.  Gradually add to the butter mixture, beating at low speed until blended.
Divide the dough in half and place each half onto a piece of plastic wrap.  Roll into two logs, wrap in the plastic and refrigerate until firm.

Preheat the oven to 275˚F.  Line two baking sheets with parchment paper.  Remove the cookie dough from the refrigerator and slice the logs 3/8-inch thick.  Place each slice onto cookie sheet leaving a 1-inch space between each cookie.  Place one baking sheet in the middle of the oven and the other baking sheet on the rack directly below.  Bake the cookies for 40 minutes or until the cookies are nicely browned, switching the baking sheets after 20 minutes.  Remove the cookies from the oven and transfer the cookies to a cooling rack.

When the cookies have cooled, melt the chocolate in a bowl over simmering water, making sure the bowl does not touch the water.  Add butter until the chocolate is a good consistency for dipping.  Dip half of each cookie into the melted chocolate and place on a parchment-lined sheet.  Sprinkle chocolate immediately with a few grains of Fleur de Sel

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