Introduction

These Peanut Butter Shortbread Cookies offer a delightful twist on classic shortbread with a rich, nutty flavor and tender, crumbly texture. Perfectly balanced between salty and sweet, they are an easy treat that peanut butter lovers will adore.

A round dessert cut into eight equal triangle slices arranged in a circle on a white marbled surface, each slice having a golden-brown top dusted with coarse sugar crystals and showing a slightly crumbly texture at the edges, with some crumbs scattered around; next to the circle of slices is a white dish filled with smooth, creamy peanut butter in a rich caramel color, with visible swirls from stirring. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (120g) all-purpose flour
2 Tablespoons (16g) cornstarch
¼ teaspoon salt
6 Tablespoons (85g) unsalted butter, softened to room temperature
¼ cup (64g) creamy peanut butter
¼ cup (50g) firmly packed light brown sugar
1 teaspoon vanilla extract
2 ounces (57g) add-ins (optional, e.g. mini chocolate chips, nuts)
1 Tablespoon (13g) granulated sugar

Instructions

Step 1: Preheat the oven to 325ºF (163ºC). Line an 8-inch round cake pan with parchment paper and set aside.
Step 2: In a small bowl, whisk together the flour, cornstarch, and salt. Set this dry mixture aside.
Step 3: In a medium bowl, beat the softened butter, peanut butter, brown sugar, and vanilla extract on medium speed using a handheld or stand mixer with the paddle attachment until smooth and creamy.
Step 4: Gradually add the dry ingredients to the wet mixture. Increase the mixer speed to high and beat for 2 to 3 minutes until the dough starts to clump together. If using add-ins, fold them in until evenly distributed.
Step 5: Gather the dough with your hands and press it evenly into the prepared pan. Use a fork to prick the dough all over to allow steam to escape. Then, sprinkle the granulated sugar evenly on top.
Step 6: Bake for 28 to 30 minutes until the edges are lightly browned. Remove from the oven and let cool in the pan for 10 to 15 minutes. Carefully lift the parchment paper to remove the shortbread from the pan, then use a sharp knife to cut the circle into 8, 12, or 16 pieces.
Step 7: Allow the cookie slices to cool completely before serving, or enjoy them warm for a softer texture.

Tips & Variations

For best results, use creamy peanut butter that is not natural or too oily. No-stir natural peanut butter can work as well.
Try adding mini chocolate chips, chopped nuts, or a pinch of cinnamon for extra flavor and texture.
If you prefer a crunchier cookie, use crunchy peanut butter instead of smooth.
Ensure the butter is softened to room temperature to help the dough come together smoothly.

Storage

Store the shortbread cookies in an airtight container at room temperature for up to 1 week. You can freeze the cookie slices for up to 3 months; thaw at room temperature before serving. Reheating is not necessary but warming slightly can enhance their buttery flavor.

How to Serve

The image shows several triangular slices of a golden brown, sugar-coated cookie or shortbread arranged in a circular pattern on parchment paper. The surface of the cookies is slightly rough with visible sugar crystals sparkling on top. The edges are browned and crumbly, with a few crumbs scattered around. To the bottom left of the image, a round bowl filled with smooth, creamy peanut butter is visible, with a swirl pattern on its surface. The whole scene is set against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of creamy?

Yes, you can use crunchy peanut butter if you like more texture in your cookies. Just be sure it’s not a natural, oily type that separates too much.

Do I need to chill the dough before baking?

No chilling is required for this shortbread dough. You can press it directly into the pan and bake as soon as it’s mixed.

Peanut Butter Shortbread Cookies Recipe

Print Recipe

★★★★★

4.6 from 137 reviews

These Peanut Butter Shortbread Cookies offer a buttery, crumbly texture with a rich peanut butter flavor that balances salty and sweet perfectly. Ideal for peanut butter enthusiasts and shortbread lovers alike, these cookies are easy to prepare, requiring no chilling and bake evenly in an 8-inch round pan for a tender, flaky crumb with slightly crunchy edges.

Author: Lena
Prep Time: 10 minutes
Cook Time: 28 minutes
Total Time: 38 minutes
Yield: 8 slices 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1 cup (120g) all-purpose flour
2 Tablespoons (16g) cornstarch
¼ teaspoon salt

Wet Ingredients

6 Tablespoons (85g) unsalted butter, softened to room temperature
¼ cup (64g) creamy peanut butter (smooth preferred, no-stir natural peanut butter acceptable)
¼ cup (50g) firmly packed light brown sugar
1 teaspoon vanilla extract

Optional Add-ins

2 ounces (57g) add-ins such as mini chocolate chips, nuts, or spices (optional)

Topping

1 Tablespoon (13g) granulated sugar for sprinkling

Instructions

Preheat and Prepare Pan: Preheat the oven to 325ºF (163ºC). Line an 8-inch round cake pan with parchment paper and set aside.
Mix Dry Ingredients: In a small bowl, whisk together the all-purpose flour, cornstarch, and salt until evenly combined. Set this mixture aside.
Beat Wet Ingredients: In a medium bowl using a handheld mixer or a stand mixer fitted with the paddle attachment, beat the softened butter, creamy peanut butter, light brown sugar, and vanilla extract together on medium speed until well combined and smooth.
Add Dry Ingredients and Mix: Gradually add the dry flour mixture to the wet ingredients. Increase mixer speed to high and beat for about 2 to 3 minutes until the dough starts to clump. If you are using optional add-ins, fold them in at this point and beat briefly to evenly disperse.
Shape Dough in Pan: Using your hands, gather the dough and press it evenly into the prepared pan. Use a fork to prick (dock) the dough all over to prevent bubbling during baking. Then, sprinkle the granulated sugar evenly over the top of the dough.
Bake: Place the pan in the preheated oven and bake for 28 to 30 minutes or until the edges are lightly browned and the surface is set.
Cool and Slice: Remove the pan from the oven and let the shortbread cool in the pan for 10 to 15 minutes. Once slightly cooled, gently lift the parchment paper out of the pan and place on a flat surface. Using a sharp knife, cut the round shortbread into 8, 12, or 16 evenly sized pieces, depending on preference. Allow the slices to cool completely or enjoy them warm.
Store: Store the cookies at room temperature in an airtight container for up to one week, or freeze sliced cookies for up to 3 months; thaw at room temperature before serving.

Notes

Use smooth, creamy peanut butter for best texture; no-stir natural peanut butters may be used but avoid oils that separate.
Optional add-ins like mini chocolate chips, chopped nuts, or spices can add extra flavor and texture.
Do not skip the granulated sugar sprinkle on top; it adds a subtle crunch and balance.
Do not chill the dough; it bakes well immediately after mixing.
For a gluten-free version, substitute all-purpose flour with a cup-for-cup gluten-free flour blend.
The cookies have a flaky, tender crumb with crunchy edges that pair perfectly with coffee, tea, or milk.

Keywords: Peanut Butter Shortbread, Shortbread Cookies, Peanut Butter Cookies, Easy Shortbread Recipe, No-Egg Cookies, Butter Cookies