Recipe: Delicious Peanut Butter Shortbread Cookies with Creamy Chocolate Centers

Peanut Butter Shortbread Cookies with Creamy Chocolate Centers. Stir together flour, cocoa, baking soda and salt. They are perfect for a holiday cookie tray or wrapped up as a hostess gift, and their appeal lasts well into the New Year. For this recipe, do not pour off the natural oils that rise to the top of the jar.

You don't want it cold, but you also don't want it TOO soft. Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts. You can have Peanut Butter Shortbread Cookies with Creamy Chocolate Centers using 9 ingredients and 10 steps. Here is how you achieve that.

Ingredients of Peanut Butter Shortbread Cookies with Creamy Chocolate Centers

1. You need 1/2 cup (1 stick) of butter to room temperature.
2. Prepare 1 of /3 cup creamy peanut butter.
3. It's 1 teaspoon of vanilla extract.
4. Prepare 1 1/4 cup of all purpose flour.
5. It's 1/4 cup of confectioners sugar.
6. You need 1/4 teaspoon of salt.
7. It's 3.5 ounce of bar of Lindor Exellence Extra Creamy Mik Chocolate.
8. You need of chopped.
9. It's of About 12 whole honey roasted peanuts.

Whisk the dry ingredients together and add to the. If using, roll the embossing pin gently over the top, leaving a pattern behind. Chewy chocolate cookies are stuffed with gooey peanut to create a completely irresistible cookie. Add the eggs one and a time and mix in between additions.

Peanut Butter Shortbread Cookies with Creamy Chocolate Centers instructions

1. Preheat the oven to 350. Line baking sheets with parchment paper.
2. In a bowl beat butter, vanilla and peanut butter until compleatly incorporated and creamy.
3. Add flour, salt and sugar and beat in form dough into a ball shape.
4. Chill dough if to stick to roll then form into 1 inch balls, make a indentation with a wooden spoon or your thumb in the center of the Cooke and place on prepared pan. Bake for 10 to 15 minutes until set.
5. Remove from ty oven and with the back of a wooden spoon gently make sure each cookie center has a good indentation to hold filling. Cool compleatly on racks before filling..
6. Melt chocolate carefully in the microwave until smooth.
7. Spoon or pour sme melted chocolate into each cookie center.
8. Add 1 peanut to each cookie, and refrigerate to set chocolate. Serve at room temperature for beat flavor..
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They're closely followed in popularity by my Double Dark Chocolate Shortbread Cookies. I'm not surprised, after all, when was the last time you saw a cookie that intensely chocolaty? The result is an irresistible cookie with a warm caramelized flavor, crisp and sandy shortbread texture, and smooth chocolate topping with just the perfect hint of sea salt. We've had a lot of dreary weather the past couple of weeks, so my youngest and I have been spending some time in the kitchen making treats. It ended up being something very different, but just as nice.