How To make Peanut Butter Shortbreads
1/2 cup unsalted butter -- softened
1/2 cup granulated sugar
1/4 cup creamy peanut butter
2 cups all-purpose flour
Preheat oven to 300?F. In a bowl, combine all the ingredients with your fingers until mixture resembles coarse meal. Press the mixture into an ungreased 8" round pan. With a fork, prick decorative wedges in the dough. Bake for about 1 hour, or until very lightly browned. Cut into wedges while warm. Makes 16 wedge-shaped cookies
Joyce R. 1/99
How To make Peanut Butter Shortbreads's Videos
Vegan Peanut Shortbread | Deliciously Ella
These vegan peanut butter shortbread biscuits are from our app and I am obsessed with them. They're dangerously easy to make, so addictive and just heaven all round. Try switching the nuts around, I love them with almond or cashew butter too. Can't wait to hear what you think of them! To find these and over 400 other plant-based recipes, have a look at our app, it's just 0.99p a month and updated almost daily:
Makes about 12 vegan peanut shortbread bars
- 200g roasted peanuts, roughly chopped
- 50g plain flour (gluten free or normal)
- 150g oat flour
- 250g smooth peanut butter
- 10 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 200g dark chocolate, optional
Method
Preheat the oven to 180C, fan setting and line a baking sheet with baking parchment.
Place the flour, peanut butter, maple syrup and coconut oil into a food processor and pulse until well mixed. Add the chopped peanuts and pulse to mix through.
Transfer the mixture to the baking tray and firmly press the mix in, making sure it is evenly spread across the tray.
Bake for 10-15 minutes, until golden.
Once baked, remove the peanut butter shortbread from the oven and put the tray into the fridge to cool down for 15-20 minutes before cutting into bars - this helps it finish setting.
If you're adding the dark chocolate on the top, simply melt the dark chocolate over a very low temperature or pot of boiling water. Once melted, drizzle over the top of the shortbread biscuits.
Peanut Butter Shortbread Cookies
These cookies are delicious! When you take a bite of it, it immediately crumbles in your mouth and you taste a peanut buttery goodness. If you're allergic to peanut butter you can always replace it with another kind of nut butter or just plain butter.
Here is the recipe:
Ingredients:
1/2 cup butter
1/4 cup peanut butter (4 tbsp. can be replaced with alternatives)
1/4 powdered/ confectioners' sugar
3 tablespoons cornstarch
1 cup & 2 tbsps all purpose flour
1/2 tablespoon honey
for icing:
1/4 cup powdered sugar
1/4 tsp vanilla extract
a splash of milk
Directions:
1. whip softened butter on high speed for 5 minutes
2. add peanut butter & honey and mix on high for 10 minutes
3. sift in sugar and whip on high for 5 minutes
4. sift in cornstarch and whip on medium speed for 5 minutes
5. sift in 1/2 of the flour first. mix well with spatula. sift in rest of flour. mix well with spatula. mix on low for 1 minute. turn up to high and mix for 3 more minutes
6. gather dough together. dough should not be crumbly or wet. should be easy to manage.
7. roll 1 tps amounts and place on baking sheet. flatten to about 1/4 inch thick
8. bake for 10-12 minutes. when finished, bottom of cookie should be golden brown.
9. make icing while you wait for cookies to bake
10. use about 1/4 cup powdered sugar. add 1/4 tsp vanilla extract and a dash of milk. the consistency should not be too thick or liquidly. it should drizzle nicely.
11. take cookies out of oven and wait for it to cool. place on a plate and drizzle icing on top.
And that's it! You can always add a pinch of salt for an extra flavor! These cookies can last up to a week or so, but I guarantee you will finish them up before then! This makes about 50 bite size cookies
Here is the original recipe:
Music:
Easier As Us (acoustic) - Michael McEachern
∞Irene
EASY Peanut Butter Blossom Cookies Recipe
A favorite during the holiday season, peanut butter blossoms are as easy as they are delicious. The soft, chewy cookies surrounding a perfectly sweet chocolate kiss add a beautiful festive touch to your holiday cookie platters or your next cookie exchange! I know they’re a classic Christmas cookie, but I actually bake peanut butter blossoms all year round! I can’t resist making them whenever the mood strikes. Peanut butter blossoms (also called peanut butter kiss cookies) are a delightful, creative, visually striking combination of peanut butter and chocolate that is hard to resist.
RECIPE:
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Co-op Food | Peanut Butter & Jelly Shortbreads
Pair traditional Scottish biscuits with American style dips. It’s peanut butter jelly time.
Find the full recipe here:
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How To Make Peanut Butter Chocolate Shortbread Cookies Recipe
Best shortbread cookies I have ever made. Hope you like them as well.
1 1/3 cup flour
1/2 cup smooth peanut butter
1 tablespoon cashew butter
1/2 cup unsalted butter
1/2 cup mini chocolate chips
1/4 cup sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
Preheated oven 350 for 12 to 14 mins
PEANUT BUTTER CHOCOLATE CHIP SHORTBREAD COOKIES. TOLL HOUSE FLAVOR WITH PB HUGS! GALLETAS DE ANIS!
You will never taste a cookie quite like this! The amounts of chocolate chips in this recipe gives it a real Toll House taste with a shortbread texture and a great peanut butter flavor!
Nutty, sweet, delicate and even better when refrigerated after baking. The texture changes completely and is an even better cookie! I hope you try it and if you enjoyed the video, please hit like and subscribe to help us raise money to fund our non profit and stay tuned for weekly videos.
This batch can make at least 6 dozen. Pack leftover dough in small containers. Freeze them for up to a month or in fridge for up to a week. Ingredients below.
Peanut butter chocolate chip shortbread cookie ingredients
1 stick melted butter
1/2 cup cane sugar
1/2 cup brown sugar
1 cup smooth peanut butter
1 egg
1 1/2 cup flour
2 cups mini chocolate chips