Ingredients
| Item |
Amt |
| (226g) butter, softened |
1 cup |
| (60g) powdered sugar |
1/2 cup |
| (250g) all-purpose flour |
2 cups |
| salt |
1/2 tsp |
| vanilla (optional) |
1 tsp |
| peanut butter chips |
1 1/2 cups |
Method
1
HEATHeat oven to 325°F. Line baking sheets with parchment.
2
CREAMCream butter and powdered sugar; add vanilla if using.
3
MIXMix in flour and salt until a dough forms.
4
FOLDFold in peanut butter chips.
5
ROLLRoll to 1/4-inch thick and cut shapes (or slice a log).
6
BAKEBake 16–20 minutes until just barely golden at edges.
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Time
33 minutes
Serves
Serves 24
Level
Medium
Ingredients
-
1 cup
(226g) butter, softened
-
1/2 cup
(60g) powdered sugar
-
2 cups
(250g) all-purpose flour
-
1/2 tsp
salt
-
1 tsp
vanilla (optional)
-
1 1/2 cups
peanut butter chips
Method
- Heat oven to 325°F. Line baking sheets with parchment.
- Cream butter and powdered sugar; add vanilla if using.
- Mix in flour and salt until a dough forms.
- Fold in peanut butter chips.
- Roll to 1/4-inch thick and cut shapes (or slice a log).
- Bake 16–20 minutes until just barely golden at edges.
Notes
Lower oven temp keeps shortbread tender and pale.
