PB Chocolate Shortbread Fingers

Yes, it happened.

Peanut butter was swirled into the Classic Shortbread Cookie dough.

Oh, and chocolate was spread on top, too, which makes this cookie an absolute instant hit. The fact that these cookies were shaped into fingers makes them strangely even more attractive to people to eat (really- make a cookie, even an average one, into the shape of a finger and people will reach for them every time. Odd, I know.). Added benefit of making finger-shaped cookies- they are easier to cut than circles, so there you go. Easy and amazing- I’ll bake that combo all day long.

Enjoy!

Adapted from my Classic Shortbread Cookie recipe…

2 cups all-purpose flour

1 1/4 teaspoons salt

3/4 cup unsalted butter (room temperature)

1/3 cup creamy peanut butter

1/4 cup + 2 tablespoons granulated sugar

1/4 cup confectioners’ sugar

1 teaspoon vanilla

CHOCOLATE DRIZZLE:

3/4 cup semi-sweet chocolate chips

1 tablespoon vegetable oil
1. Sift flour and salt together in a small bowl and set aside. Cream butter with a stand mixer (or hand-held mixer) until light (2 – 3 minutes), then add peanut butter and mix well. Add sugars and beat for additional 2 – 3 minutes (scraping sides of bowl a couple of times throughout). Add vanilla. Add flour & salt combo and mix on low speed until dough is just incorporated together into a ball.
2. Pat dough into a flat rectangle (roughly the size of a small rolling pin) and wrap with plastic wrap; chill until very firm (at least an hour). Roll dough out to just under 1/2 inch thick (you might need dough to ‘warm up’ a bit to do this), and use a knife to cut out small rectangles the size of the fingers you’d like. Chill until cookie fingers are firm before baking.
3. Preheat oven to 325°, and bake shortbread until firm to the touch and turning golden brown (about 15 minutes). Cool on a wire rack.
4. CHOCOLATE DRIZZLE: in a small bowl, melt chocolate with oil in microwave for 30 seconds, stirring until smooth (microwave for additional 15-second increments if necessary). Spoon over cooled fingers, or scoop chocolate into a piping bag and pipe decoratively over tops of cookies. Allow to set for at least an hour (or just eat immediately; whatever).
Tips:
- Check out the original post for more tips on baking shortbread. Most people don’t bake long enough and miss out on the wonders of this kind of cookie… like making half-toasted toast. Good, but not great.
- More chocolate? Yes! Add 1/3 cup of chips to the batter… and why not dunk the ends of your fingers in the melted chocolate instead of just drizzling it over the tops? You might need to make more chocolate, but it would be worth it. Allow the cookies to set on parchment or wax paper.
- These freeze well.
- Yum!
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November 2nd, 2014 | More Sweets Please | No Comments | Tags: Chocolate, Cookies, Peanut Butter