Holiday baking season is underway, and we’re excited to share 12 of our favourite submissions from our annual Cityline Holiday Cookie Swap to add to your repertoire! Take a look at one of our top recipes: Sherry S. from Edmonton, Alberta’s Peanut butter chocolate chip shortbread cookies!
Happy holidays, and happy baking!
Peanut butter chocolate chip shortbread cookies
Ingredients:
- 1/2 cup (one stick) unsalted butter, at room temperature
- 1/3 cup creamy peanut butter
- 1/2 tsp vanilla extract
- 1 1/4 cup (156 grams) all purpose flour
- 1/4 cup icing sugar
- 1/2 tsp sea salt
- 3/4 cup milk chocolate chips
Method:
Cream the butter and the peanut butter together. Add in the vanilla and mix. In a separate bowl, whisk together the dry ingredients. Add the dry ingredients to the butter mixture. Mix until the dough forms a ball.
Fold in the chocolate chips. Place the dough onto a sheet of wax paper. Shape the dough into a log about 2 inches in diameter and roll it up in the paper, twisting the ends secure. Refrigerate for 1-2 hours.
Once chilled, slice the log into slices about 1/3 inch thick. Bake on a parchment paper at 350F for 12-14 minutes. Cool for 5 minutes before transferring to a rack to cool further.
Submitted by Sherry S.
Edmonton, AB