Shortbread doesn’t get any more fun than this. Try adding powdered peanut butter to your next batch for a fun treat!
FINALLY! Game day is finally here for us Buckeye fans (and any one tuning in who is a Hokies fan) and as I mentioned on Saturday, that means a double dose of peanut butter and chocolate recipes this week! While I normally dish out a huge batch of buckeye candies at the beginning of each season to last throughout the season (safely stored in the freezer to avoid mass consumption on non-game days), this year I decided to shake things up a bit.
I consider myself lucky to be in Peanut Butter & Co’s good graces as they have a habit of sending me new products as they make their debut. I have actually been sitting on two jars of their powdered peanut butter trying to figure out the best way to utilize them. Obviously throwing it into smoothies and oatmeal at breakfast was the immediate thought bubble but I needed something more creative than that.
In case you didn’t notice, I have already posted 2 different shortbread cookie recipes in the past couple months and that driving forced continued when I decided the next thing I had to do what put the powdered peanut butter into the dough. It was magical and all things were right in the world for a cookie-minute. These cookies were so loaded with peanut butter flavor that they are worthy of a “Got milk?” commercial.
To make them I divided the dough in half before adding the regular peanut butter powder to one half and the chocolate peanut butter powder to the other. The chocolate peanut butter dough was rolled out into a rectangle while the peanut butter dough was rolled into a log which was then wrapped with the chocolate peanut butter dough. After chilling for about an hour they were ready to be sliced into buckeye-resembling shortbread cookies!
One year ago: Blueberry Kale Smoothie
Two years ago: Peanut Butter Ice Cream with Dark Chocolate Shell
Three years ago: Gluten-Free Jumbo Chocolate Pomegranate Quinoa Cookie
Four years ago: Baked Crazy Feta
BUCKEYE SHORTBREAD COOKIES
Makes approximately 3 dozen cookies
1 cup (2 sticks) unsalted butter, room temperature
1/2 cup confectioners’ sugar
1/2 cup cornstarch
1-1/2 cups all-purpose flour
1/4 cup PB&Co. Mighty Nut powdered peanut butter
1/4 cup PB&Co. Mighty Nut powdered chocolate peanut butter
- In a large bowl, beat butter with an electric mixer until fluffy. Stir in the confectioners’ sugar, cornstarch, flour, and salt. Beat on low for one minute, then on high for 3 to 4 minutes.
- Divide dough equally into two bowls. Add regular powdered peanut butter to one and chocolate peanut butter to the other. Mix until distributed.
- Roll the peanut butter dough into a 12-inch log, set aside. Roll the chocolate peanut butter dough into a 12×6-inch rectangle. Place the log onto one edge and roll up until covered. Pinch the seams, cover in plastic wrap, and refrigerate for 1-2 hours.
- Preheat the oven to 350 degrees. Line two cookies sheets with silicone baking mats or parchment paper, set aside.
- Using a sharp knife, make 1/8-inch slices of the dough and place on prepared cookie sheets about 1 inch apart. Bake for 7-10 until just set and edges have not yet begun to brown. Cool on wire racks.
Source: Adapted from my Shortbread Cookies.
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