Easiest Way to Make Yummy Peanut Butter Shortbread Cookies with Creamy Chocolate Centers

Peanut Butter Shortbread Cookies with Creamy Chocolate Centers. Spread half of the cookies with melted peanut butter mixture and the other half with melted chocolate mixture. Whisk the dry ingredients together and add to the. You don't want it cold, but you also don't want it TOO soft. PRO TIP: Add hot water to a tall glass and let sit for a few minutes. Pour out water and put empty glass over a stick of butter.

Gently press a shape with the center removed onto a solid shape. Once baked, fill the center with chocolate ganache or peanut butter icing. You can also marble the colors, roll, and cut. You can cook Peanut Butter Shortbread Cookies with Creamy Chocolate Centers using 9 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Peanut Butter Shortbread Cookies with Creamy Chocolate Centers

1. You need 1/2 cup (1 stick) of butter to room temperature.
2. You need 1 of /3 cup creamy peanut butter.
3. Prepare 1 teaspoon of vanilla extract.
4. It's 1 1/4 cup of all purpose flour.
5. Prepare 1/4 cup of confectioners sugar.
6. Prepare 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. Prepare of About 12 whole honey roasted peanuts.

Or try putting a small heart on a large one, topping with a dab of peanut butter, and covering with another large heart, creating a small raised heart in the. To make the peanut butter cream, mix peanut butter, butter and brown sugar until smooth. Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.

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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Use parchment to unmold shortbread from pan, and trim edges to create a square. Spread peanut butter evenly on shortbread. Carefully center chocolate, mat side up, on top of peanut butter, and gently peel off mat. The "cookies" do have a rather nice, "creamy" (or rather "fine-sandy") texture and are quite peanut-buttery (though not as peanut-buttery as the Salted Peanut Butter Cookies, which was excellent despite me having made them using the same unsalted peanut butter). The chocolate chips make an excellent complement.