Chocolate Striped Peanut Butter Shortbread Cookies

Soft yet crisp and filled with peanut buttery goodness, these shortbread cookies are dipped and drizzled into chocolate to create an epic Chocolate Striped Peanut Butter Shortbread Cookie. I dare you to eat just one.

Chocolate Striped Peanut Butter Shortbread Cookies

Did those chocolate striped shortbread cookies that you can buy in the store come to mind? Well, they’ve received a major flavor upgrade. I took a classic buttery shortbread dough, added in peanut butter, and what to my wondering eyes should appear… Chocolate Striped Peanut Butter Shortbread Cookies! I don’t think I’ll be buying the store-bought version again.

As you probably know, the flavor combination of chocolate and peanut butter is one of my favorites. I know that many of you love it too, so I couldn’t be more excited to bring this recipe to you today.

WANT MORE PEANUT BUTTER CHOCOLATE TREATS? TRY THESE:

• Chocolate Chip Peanut Butter Bars
• Peanut Butter Brownie Pillow Cookies
• Chocolate Peanut Butter Cake
• Mini Peanut Butter Pie with Chocolate Crust
• Peanut Butter Cup Rice Krispies
• Chocolate Dipped Peanut Butter Cookies

I’ve been very busy this year with my holiday cooking and baking. As I near the finish line of all the sweets I wanted to bake, I realized I didn’t have a peanut butter cookie in the mix.

As much as I love the classic peanut butter blossom-style cookies, I wanted something a bit different this year and these were the perfect substitution. In fact, I may even love them more than peanut butter blossom cookies.

One thing I want to mention before we get into the recipe is that rolling out and cutting a shortbread-style dough can be fussy. It may want to crumble and crack and the more you work with it, the trickier it can be.

If you’re in a hurry and running short on patience, I’d save this recipe for another day. I’ve worked with shortbread cookies before so I didn’t have any major struggles and the process was pretty smooth. (I mention this for any new bakers out there.)

Now, who’s ready to make these Chocolate Striped Peanut Butter Shortbread Cookies? Let’s get into it!

Kitchen Tools I Recommend for This Recipe:

Whether you’re wondering what equipment you’ll need for this recipe, curious about my favorite utensils, or if you’re just looking to stock your own kitchen, these are the kitchen tools I recommend for this recipe:

• stand mixer
• spatula
• plastic wrap
• wax paper
• piping bags
• cookie baking sheets

Want more? You can find the list of My Ultimate Kitchen Essentials HERE.

How to Make Chocolate Striped Peanut Butter Shortbread Cookies:

In a large bowl (or the bowl of a stand mixer) beat the butter and peanut butter at medium-high speed for about 1-2 minutes. Add in the brown sugar, granulated sugar, and vanilla extract. Mix for another 3 minutes to combine.

In a large bowl, whisk together the all-purpose flour, cornstarch, and salt. Add about half of this mixture to your butter mixture and mix to combine. Add in the remaining flour and beat on medium until the dough comes together.

Divide the dough into four portions. Cover and refrigerate for at least one hour.

Preheat your oven to 350 degrees F.

Lightly flour your work surface. Roll one portion of the dough out to 1/4 inch thickness. Use two circle cookie cutters or a 2 1/2 inch doughnut cutter to cut out the circles. Place 1 inch apart onto an ungreased cookie sheet. Repeat with remaining dough. Reroll scraps as needed.

(You can find the circle cookie cutters I used HERE and the star cookie cutters I used HERE.)

Bake for 14-15 minutes or until just barely golden brown. Cool on the cookie sheet for at least 5 minutes. Transfer the cookies to a cooling rack to cool completely.

In the meantime, melt the chocolate and shortening in a double boiler. (A medium saucepan with about an inch of water topped with a heatproof bowl.) Melt and stir until smooth, then remove from the heat.

Line your work surface with wax paper. Dip the bottoms of the cookies into the melted chocolate and place them on the wax paper. Add the remaining chocolate to a piping bag (or plastic baggie) and drizzle the tops of the cookies with stripes of chocolate. Let stand until the chocolate is set.

Pack and store in an airtight container.

These Chocolate Striped Peanut Butter Shortbread Cookies are just a slice of heaven. As I mentioned above, I love chocolate and peanut butter together, so these are an instant winner for me.

And while I made these for Christmas, you can certainly make them any time of the year. I know you’re going to love them.

Speaking of Christmas cookies, If you’re looking for more tasty and festive recipes, I’ve shared more than 26 of my favorites right HERE.

Happy Holiday Baking!!

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Chocolate Striped Peanut Butter Shortbread Cookies Recipe

Chocolate Striped Peanut Butter Shortbread Cookies

Soft yet crisp and filled with peanut buttery goodness, these shortbread cookies are dipped and drizzled into chocolate to create an epic Chocolate Striped Peanut Butter Shortbread Cookie. I dare you to eat just one.

5 from 1 vote

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: chocolate, cookie, peanut butter, shortbread

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Chilling Time:: 1 hour hour

Servings: 40

Calories: 141kcal

Equipment

• stand mixer
• spatula
• plastic wrap
• wax paper
• large piping bag
• cookie baking sheets

Ingredients

• 1 cup unsalted butter softened
• 2/3 cup creamy peanut butter
• 1/3 cup packed brown sugar
• 1/3 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 1/3 cups all-purpose flour
• 1/4 cup cornstarch
• 1/2 teaspoon salt
• 2 cups milk chocolate melting wafers
• 2 teaspoons vegetable shortening Crisco

Instructions

• In a large bowl (or the bowl of a stand mixer) beat the butter and peanut butter at medium-high speed for about 1-2 minutes. Add in the brown sugar, granulated sugar, and vanilla extract. Mix for another 3 minutes to combine.
• In a large bowl, whisk together the all-purpose flour, cornstarch, and salt. Add about half of this mixture to your butter mixture and mix to combine. Add in the remaining flour and beat on medium until the dough comes together.
• Divide the dough into four portions. Cover and refrigerate for at least one hour.
• Preheat your oven to 350 degrees F.
• Lightly flour your work surface. Roll one portion of the dough out to 1/4 inch thickness. Use two circle cookie cutters* or a 2 1/2 inch doughnut cutter to cut out the circles. Place 1 inch apart onto an ungreased cookie sheet. Repeat with remaining dough. Reroll scraps as needed.
• Bake for 14-15 minutes or until just barely golden brown. Cool on the cookie sheet for at least 5 minutes. Transfer the cookies to a cooling rack to cool completely.
• In the meantime, melt the chocolate and shortening in a double boiler. (A medium saucepan with about an inch of water topped with a heatproof bowl.) Melt and stir until smooth, then remove from the heat.
• Line your work surface with wax paper. Dip the bottoms of the cookies into the melted chocolate and place them on the wax paper. Add the remaining chocolate to a piping bag (or plastic baggie) and drizzle the tops of the cookies with stripes of chocolate. Let stand until the chocolate is set.
• Pack and store in an airtight container.

Notes

*You can find the circle cookie cutters I used HERE and the star cookie cutters I used HERE.

For the circles, I used the 2 1/2-inch diameter cutter and the 3/4-inch cutter.
For the stars, I used the largest cutter and the smallest cutter.

Nutrition

Calories: 141kcal | Carbohydrates: 14g | Protein: 2g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 14mg | Sodium: 52mg | Potassium: 40mg | Fiber: 1g | Sugar: 7g | Vitamin A: 142IU | Calcium: 6mg | Iron: 1mg