A PB&J twist on traditional shortbread cookies, these Peanut Butter Shortbread Cookies are a total treat! Topped with a raspberry glaze, these peanut butter cookies are excellent for making and sharing all year long. Makes 30 cookies.
Peanut butter was one of the random foods I loved during both of my pregnancies.
Nowaways, I’m a peanut butter slathered on an apple kind of gal.
And I obviously love a peanut butter dessert.
Why I love this recipe:
These Peanut Butter Shortbread Cookies are not traditional peanut butter cookies, but they sure are something special.
They look a little bit like classic peanut butter cookies, but the texture is softer and the flavor is a lot more buttery because they have a shortbread base.
These cookies were born from that peanut butter craving and wanting to have homemade peanut butter cookies. After testing out a few recipes and not really liking any of them, I wondered if I could add peanut butter to shortbread.
So I did some tinkering… and they turned out beautifully!
Sure, they’re not traditional holiday cookies (like my Dark Chocolate Peanut Butter Blossoms), but they’re pretty darn scrumptious.
They kind of taste like a PB&J sandwich in a dessert… and I’m not complaining about it at all.
Especially since the tartness of the raspberry glaze really sets off the peanut butter flavor and reminds me of my childhood, all in one bite.
Also, these are drop cookies, so you don’t need cookie cutters.
And while I’m sure you could transform them into Peanut Butter Shortbread Bars, I’ve yet to try that in a pan. (If you do, let me know how it turns out!)
More easy recipes for shortbread: Shortbread Brown Butter Cookies | Orange Raspberry Shortbread Cookies | Ginger Rosemary Shortbread Cookies | Toasted Pecan Shortbread Cookies | Lemon Shortbread Cookies with Honey
Need more cookie inspiration? Head over to my Cookie Recipe Index for more ideas!
Let’s talk about The Sweetest Season and Cookies for Kids Cancer!
The Sweetest Season is my annual holiday cookie week.
In 2011, I decided it would be fun to share my favorite Christmas cookies… then I invited other bloggers to join me. The celebration grew, we changed the name to make it more inclusive (because that matters!), my friend Susannah stepped up to assist with all the things and the rest is history.
And now, every year, food bloggers get together to share new holiday cookie recipes to make and give.
This year, we’re raising money in support of Cookies for Kids’ Cancer, which is a recognized 501(c)3 non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.
Since 2008, Cookies for Kids’ Cancer has granted nearly $18 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. More than 35 treatments that are available to kids battling cancer today have been stemmed from these grants.
We’d love for you to help us raise money for this important cause! You can donate through our fundraising page.
Another exciting thing is that Cookies for Kids’ Cancer is in a matching window with their friends at OXO, meaning OXO will be matching every dollar raised through the end of 2022, up to $100,000. Whatever money we raise will automatically double on our fundraising page!
What you need to make this recipe:
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- Sheet pan
- Nonstick baking mat
- Stand mixer or hand mixer
- Large mixing bowl
- Wire rack
- Cookie scoop (I used a 1-tablespoon scoop to make smaller cookies, but you could easily use a medium cookie scoop for larger cookies)
Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you need:
- Unsalted butter—set it out 30-45 minutes before you plan to make the batter so it is room temperature. This will help it blend more easily.
- Creamy peanut butter—while I love natural peanut butter, I recommend using regular creamy peanut butter that you find at most groceries. I have not tried this recipe with chunky peanut butter, but that might be an interesting addition if you like crunchy texture!
- Granulated sugar—also known as white sugar, this adds a nice sweetness to the cookies.
- Vanilla extract—use the real deal stuff. It’s going to elevate the other ingredients in this peanut butter cookie recipe.
- Milk—whatever kind you have is fine here. We keep whole milk in our house, so that’s what I used in these cookies.
- All purpose flour— we keep unbleached AP flour at our house, but you can use the regular kind, too.
- Salt—I like to use kosher salt or a similarly sized sea salt.
- Seedless raspberry jam—if you can’t find seedless jam, you can use the regular kind. I will run it through a fine mesh strainer to remove the seeds.
- Orange juice—this will thin out the jam to make the raspberry glaze for cookies.
How to make Peanut Butter Shortbread Cookies
Cream the softened butter with the peanut butter and granulated sugar in a large bowl with a hand mixer.
You may also do this with an electric mixer fitted with a paddle attachment or with a wooden spoon, a large mixing bowl and a very strong arm.
Pour in the vanilla extract and milk. Stir until combined.
The mixture should be smooth and smell amazing.
Sift the flour and salt together in another bowl. These are your dry ingredients.
Pour the flour mixture on top of the wet ingredients, stirring with the hand mixer until just incorporated.
Cover with plastic wrap and refrigerate for at least an hour. Ideally, the dough will spend a couple of hours chilling, or even overnight.
Once your peanut butter cookie dough has finished chilling, preheat the oven to 350°F. Line a baking sheet with parchment paper, and set aside.
Scoop out 1 inch balls of cookie dough onto the baking sheet. Space them out evenly because they will spread as they bake.
Flatten the cookie dough balls with a fork dipped in ice water. (This will prevent it from sticking to the sticky dough!) Make that criss-cross pattern, as shown above.
Bake the cookies for 15-20 minutes or until light golden brown and crisp.
Cool completely on a wire cooling rack.
How to make the Raspberry Glaze
Heat the seedless jam in a microwave-safe bowl.
Once warm, whisk with the orange juice until smooth.
Drizzle the homemade raspberry sauce on top of the cooled cookies before enjoying.
Erin’s Easy Entertaining Tips
Shortbread cookies are some of my favorite HOLIDAY COOKIES because oh my word, they are so decadent and not too sweet and just perfect.
They’re also fabulous for a Cookie Gift Box!
Here are some tips and tricks to making these beauties for a crowd:
- Double the recipe if you’re hosting several people OR wanting to share these goodies with friends and family this holiday season. I recommend putting them in pretty take out boxes* (affiliate link) so guests can see what they’re getting!
- Serve them at a Cookie Swap Party… but serve them on a separate platter since the peanut butter can be strong!
- Make-ahead instructions: Put together the dough the day before. Chill overnight and bake ’em off in the morning. You’ll be glad you did!
Quick tips and tricks for the best shortbread cookies
- Start with softened butter. Your cookie dough will come together a lot easier!
- Use a cookie scoop so the cookies are consistent in size.
- How to store: Store in an airtight container, like a cookie tin, at room temperature for 3-4 days. Keep them separate from other cookies, as flavor creep can happen.
More cookie recipes to try:
Here’s how you can make these beauties in your own kitchen:
A peanut butter and jelly twist on traditional shortbread cookies for the holidays! Peanut butter shortbread is topped with a tart glaze to make these Peanut Butter Shortbread Cookies with Raspberry-Orange Glaze.
Peanut Butter Shortbread Cookies
- ½ cup unsalted butter, softened (113g)
- ½ cup unsweetened peanut butter (150g)
- ½ cup granulated sugar (100g)
- 1 tablespoon pure vanilla extract (16g)
- ¼ cup milk (59ml)
- 2 cups all-purpose flour (240g)
- ¼ teaspoon kosher salt (2g)
- 4 tablespoons seedless raspberry jam
- 2 tablespoons orange juice (32g)
- In a large bowl, cream the softened butter, peanut butter and sugar until light and fluffy using a hand mixer (or a stand mixer).
- Add the vanilla extract and milk. Combine with the butter/sugar mixture until smooth and well incorporated.
- Sift together the flour and salt, then add to the wet ingredients, beating until the batter just comes together.
- Cover with plastic wrap and let chill in the refrigerator for at least an hour.
- While the dough is chilling, make the glaze.
- Heat the seedless jam in a microwave-safe bowl. When warm, whisk together with the orange juice until smooth. Set aside.
- Once your dough has finished chilling, preheat the oven to 350°F. Line a baking sheet with parchment paper, and set aside for later use.
- Scoop out 1" rounds of the dough, placing evenly on the baking sheet. Using a fork, flatten the tops of the cookies using criss-cross marks.
- Bake the cookies for 15-20 minutes (or until slightly browned and crisp).
- Let cool on a wire rack, then drizzle with the glaze and enjoy!
Adapted from last year's Vanilla Bean Shortbread Cookies recipe.
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Amount Per Serving: Calories: 95Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 7mgSodium: 25mgCarbohydrates: 11gFiber: 1gSugar: 5gProtein: 2g
Nutrition facts are an estimate and not guaranteed to be accurate.