Dipped in the richest chocolate.
I never used to like shortbread — it always seemed dry and one-note, the kind of cookie you expect from your grandmother’s tin. Lately, though, I’ve been embracing richer flavors: nuts, pecan pie, lemony bites. So I decided to give shortbread a fair shot and, of course, I dressed it up.
This isn’t your plain shortbread. I added peanut butter and a generous corner dip of dark chocolate, plus a sprinkle of sea salt for the perfect sweet-salty finish. The result is crunchy and buttery, with a tender crumb that melts on the tongue. If you love peanut butter, these are calling your name.
They’re especially great for the holidays: simple to make, easy to store, and impressive to serve. A little chocolate takes them from cozy to decadent, and the salt amps up the flavor in the best way.
I flirted with the idea of adding bacon or fresh herbs like lavender or rosemary, but in the end I stuck with the classic match: peanut butter and chocolate. Late-night cravings usually steer me toward the unapologetically indulgent, and this cookie is exactly that — like a peanut butter cup transformed into a tender shortbread wedge.
These cookies have the buttery richness of shortbread but are brighter and more flavorful thanks to the peanut butter and the touch of salt. They’re easy to slice and bake from a chilled log of dough, so you can get a tray in the oven quickly. Perfect for cookie exchanges, holiday trays, or just one more treat for yourself.
At the end of the day, I prefer comfort over sophistication. Give me a chocolate-dipped peanut butter cookie every time. These shortbread slices satisfy that craving while still feeling a little fancy, thanks to the glossy dark chocolate and flaky sea salt.
They’re straightforward to make, use common pantry ingredients, and bake in about twenty minutes. The dough is formed into logs and chilled, then sliced for even cookies that hold their shape. After cooling, dip each piece in melted dark chocolate mixed with a bit of coconut oil for shine and ease, then finish with a pinch of sea salt.
These shortbread cookies are ideal for bakers who want something different from the usual chocolate chip or sugar cookie. They slice and bake like classic shortbread but deliver an extra layer of flavor: nutty, buttery, chocolatey, and salty.
Salted Peanut Butter Shortbread
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Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup loosely packed brown sugar
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- sea salt for sprinkling
- 6 ounces dark chocolate, chopped
- 1 tablespoon coconut oil
Instructions
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Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
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In the bowl of an electric mixer, beat the butter and peanut butter until creamy. Add the granulated and brown sugars and beat on medium speed until fluffy. Mix in the vanilla. With the mixer on low, add the flour and mix until just combined. The dough may be crumbly.
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Form the dough into two logs about 2 inches in diameter and 6 to 7 inches long. Wrap each log in plastic wrap and refrigerate 30 to 60 minutes until firm.
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Remove the logs from the fridge and slice into 1/4 to 1/2 inch rounds. Place the slices on the prepared sheet and sprinkle lightly with sea salt. Bake for about 20 minutes, or until the edges are just golden. Cool completely before dipping in chocolate.
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Melt the chopped dark chocolate in 30-second bursts in the microwave at 50% power, stirring between bursts, or melt over a double boiler. Stir in the coconut oil for a glossy, smooth dip. Dip an edge of each cookie in the chocolate and, if desired, finish with a pinch of sea salt. Allow the chocolate to set before serving.
Notes
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This is a short stack of buttery, peanut-buttery, chocolate-dipped shortbread — simple to make and impossible to resist.