Peanut Butter Chocolate Chip Shortbread
- 1 cup Kroger unsalted butter, softened and cut into cubes
- 2/3 cup Kroger creamy peanut butter
- 1 teaspoon Kroger pure vanilla extract
- 2 ½ cups Kroger all-purpose flour
- ½ cup powdered sugar
- ½ teaspoon salt
- 1 cup Kroger mini semisweet chocolate chips
- Drizzle: 1 to 2 bags (11.5 oz. each) Kroger milk chocolate chips, melted
- In the bowl of an electric stand mixer with medium-high speed, cream butter and peanut butter until thoroughly combined and lighter in color. Scrape bowl a couple times while creaming. Add in vanilla. Whisk flour, sugar and salt in a medium bowl, then add gradually to butter mixture on medium-low speed. Mix only until the dough comes together and isn’t crumbly. It will start to come away from sides of bowl.
- Stir in mini chips by hand and form dough into a ball.
- Divide dough into two equal pieces. Place each piece on a long piece of waxed paper and roll it up, shaping it into a decent circle while rolling. Make the log about 11 to 12 inches. Refrigerate at least 2 hours.
- Heat oven to 350°F. With a very sharp or serrated knife, cut slices about 1/3 to scant ½-inch. If dough crumbles as you’re slicing, simply form it into a circle with your hands.
- Place slices on ungreased baking sheets and bake 11 to 12 minutes, or until cookies are just barely starting to brown on edges. They won’t look browned on top though. Let cool on baking sheet for 5 minutes, then transfer to wire cooling racks.
- Once cooled, drizzle with melted milk chocolate chips. Store in tightly covered containers.
Makes about 40 cookies.
Recipe by culinary dietitian & nutritionist Kim Galeaz, RDN, CD