Peanut Butter Shortbread Cookies

"Another excellent recipe by Diana Rattray who says: "these cookies are easy to prepare and they're egg-free. Drizzle melted chocolate over these shortbread cookies for the holidays. Use a food processor or electric chopper to chop the peanuts for this recipe." I just posted this good recipe for Ms. B and want to share it here. Enjoy it."
photo by CMasa Y. photo by CMasa Y.
photo by CMasa Y.
Ready In:
1hr 5mins
4 dozens




  • Heat oven to 350°F Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with electric mixer until smooth and creamy. Beat in vanilla.
  • Slowly beat or stir in the flour and cornstarch until mixture holds together. Blend in the very finely chopped peanuts.
  • Roll out on a lightly floured board to about 1/4-inch thickness and cut with cookie cutters and place on an ungreased baking sheet or baking sheet lined with parchment paper.
  • Or, shape the dough into small balls and place on a cookie sheet, dip the flat bottom of a glass in granulated sugar, and flatten gently to about 1/4 inch thickness.
  • Bake for about 20 to 25 minutes, or until cookies are set and bottoms just begin to brown. Cool on the pan for 5 minutes then remove to a wire rack to cool completely.

Questions & Replies

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  1. If you like cookies with your coffee or coffee with your cookies, this is the recipe to make. I was looking for a Peanut Butter Cookie with a shortbread crumb/texture and the forum suggested this one. This is a different Peanut Butter Cookie from most recipes. I've been looking for this type of Peanut Butter Cookie recipe for a long time. Thank you
  2. Looks delish! Wondering if anyone used crunchy peanut butter, and if so how did they turn out? Thanks so much


  1. These cookies are absolutely delicious! They melt in your mouth! To bump up the peanut flavor, I increased the peanut butter to 3/4 cup, but you could even increase up to 1 cup. I had to add a little more flour because the dough was a bit stickier with the addition of more peanut butter. I didn't roll them out, I just scooped them with a medium cookie scoop and flattened them with the bottom of a drinking glass that was dipped in granulated sugar. The 20 to 25 minute cooking time was a bit too long. I initially began with 12 minutes, and I checked them for doneness. They were perfect. They were just beginning to brown around the edges. If I had waited until the 20-minute mark, they would have certainly burned. I guess it just depends on your oven. I recommend starting with about 10 to 12 minutes and checking them after that time. Make these cookies! If you like the taste of traditional peanut butter cookies, you'll love these!


I learned how to cook since I was young helping my dear Mom in the kitchen. Also like to combine ideas or ingredients from different recipes to create some of my own, so my dear husband and my family enjoy what I cook.
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