Chocolate Peanut Butter Shortbread

[maybetoday]

CHOCOLATE PEANUT BUTTER SHORTBREAD





yield ABOUT 36 COOKIES
prep time 15 MINUTES
cook time 22 MINUTES
total time 37 MINUTES




INGREDIENTS

FOR THE SHORTBREAD:

3/4 cup (170g) unsalted butter, softened

2/3 cup (133g) firmly packed light brown sugar

1/3 cup (85g) creamy peanut butter

1/3 cup (37g) cornstarch

1 teaspoon vanilla extract

1/2 teaspoon salt

2 cups (240g) all-purpose flour

1 cup (125g) chopped peanuts


FOR THE TOPPING:

1 cup (170g) semisweet chocolate chips

1 cup (167g) peanut butter chips

about 1/2 cup (62g) chopped peanuts


INSTRUCTIONS

TO MAKE THE SHORTBREAD:

Preheat oven to 350°F.


Using an electric mixer on medium speed, beat the butter, brown sugar, and peanut butter until thoroughly mixed. Add the cornstarch, vanilla, and salt, and mix well.


Reduce mixer speed to low. Gradually add the flour mixture, and mix just until combined. Stir in the peanuts. The mixture will be crumbly but should hold together when pinched.


Transfer the dough to a sheet of parchment paper. Use your hands to press the dough together and pat out to a rectangle about 11"x 14".


Transfer the parchment paper and dough all at once to a rimmed baking sheet.


Bake 18 to 22 minutes or until golden brown.


TO MAKE THE TOPPING:

Sprinkle the chocolate chips and peanut butter chips over the top of the baked shortbread.


Use an offset spatula to spread the chips over the top of the shortbread until they're melted and smooth. Sprinkle the peanuts over the top.


Allow the topping to set before cutting into bars.
 
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