Peanut Butter Shortbread Cut-Out Cookies

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 01/26/22
Peanut Butter Shortbread Cookies
Diana Rattray
Prep: 50 mins
Cook: 25 mins
Total: 75 mins
Servings: 48 servings
Yield: 4 dozen
Nutrition Facts (per serving)
105 Calories
7g Fat
9g Carbs
2g Protein
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Nutrition Facts
Servings: 48
Amount per serving
Calories 105
% Daily Value*
Total Fat 7g 9%
Saturated Fat 3g 15%
Cholesterol 10mg 3%
Sodium 28mg 1%
Total Carbohydrate 9g 3%
Dietary Fiber 1g 2%
Total Sugars 3g
Protein 2g
Vitamin C 0mg 0%
Calcium 8mg 1%
Iron 0mg 2%
Potassium 47mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

These cookies are easy to prepare, and they're egg free. Drizzle melted chocolate over these peanut butter shortbread cookies to make them even more festive for the holidays. Use a food processor or electric chopper to chop the peanuts for this recipe.

Ingredients

  • 1 cup (8 ounces) unsalted butter, softened

  • 2/3 cup peanut butter

  • 2/3 cup light brown sugar, packed

  • 1 1/2 teaspoons pure vanilla extract

  • 2 1/2 cups all-purpose flour

  • 1/4 cup cornstarch

  • 3/4 cup very finely chopped roasted peanuts, or honey-roasted peanuts

Steps to Make It

  1. Heat oven to 350 F.

  2. Combine the butter, peanut butter, and brown sugar in a large mixing bowl; beat with an 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. 

  3. Chill for about 30 minutes.

  4. Roll out on a lightly floured board to about 1/4-inch thickness, cut with cookie cutters, and place on an ungreased baking sheet or baking sheet lined with a silicone mat. Or shape the dough into small balls, place on a cookie sheet, dip the flat bottom of a glass in granulated sugar and flatten gently to about 1/4-inch thickness.

  5. Bake for 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.

  6. If desired, melt 1 cup chocolate chips with 2 teaspoons of shortening and drizzle over the cookies.