These Buckeye Peanut Butter and Chocolate Shortbread Cookies combine the irresistible flavors of peanut butter and chocolate in a delightful shortbread cookie. The creamy peanut butter filling adds a rich and nutty center, while the semisweet chocolate coating brings a smooth and indulgent finish to this scrumptious treat.
Ingredients: 1 cup unsalted butter, softened. 1/2 cup granulated sugar. 2 cups all-purpose flour. 1/2 cup creamy peanut butter. 1/2 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup semisweet chocolate chips. 1 tablespoon vegetable oil.
Instructions: In a large mixing bowl, cream together the softened butter and granulated sugar until smooth. Gradually add the all-purpose flour to the butter mixture and mix until a dough forms. In a separate bowl, combine the creamy peanut butter, powdered sugar, and vanilla extract to make the peanut butter filling. Preheat your oven to 350F 175C. Take about 1 tablespoon of shortbread dough and flatten it in your palm. Place a teaspoon of peanut butter filling in the center and fold the edges over to form a ball. Repeat with the rest of the dough and filling. Place the filled dough balls on a baking sheet lined with parchment paper and gently press each cookie down with a fork to create a crisscross pattern. Bake the cookies in the preheated oven for 12-15 minutes or until the edges are golden brown. Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. In a microwave-safe bowl, melt the semisweet chocolate chips with the vegetable oil in 30-second intervals, stirring in between, until smooth. Dip each cooled cookie halfway into the melted chocolate and place them back on the wire rack to set. Allow the chocolate to cool and harden before serving. Enjoy your delicious Buckeye Peanut Butter and Chocolate Shortbread Cookies!
Prep Time: 20 minutes
Cook Time: 15 minutes
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