Thursday, 29 August 2013

Peanut Butter Nutella Chocolate Chip Shortbread Cookies

All of these ingredients thrown together form the most mouth-watering cookies! 

*Makes: 16 cookies

  • 1 stick (1/2 cup/110g) unsalted butter, room temp
  • 1/3 cup/80g creamy peanut butter
  • 1 tsp vanilla extract
  • 1 tbsp of nutella (or 2 if you want more!)
  • 1 1/4 cups /170g all purpose flour
  • 1/4 cup/ 50g confectioner’s sugar
  • 1/2 tsp sea salt 
  • 3/4 cup/ 130g of chocolate chips


Step 1: Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon. Beat in the vanilla and nutella.

Step 2: Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together.

Step 3: Stir in the chips, and turn the dough out onto a piece of waxed paper. Gently pull the dough together and form it into a log. If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours. I used a paper towel roll, cut it in the middle, and wrapped it around the log so that it could stay in that shape.


Step 4: Slice the log into slices with a sharp knife. Not too thick, not too thin, about 1/3 inch.  If a slice crumbles a bit, just form the dough back together. These don’t have to be perfect disks. Bake on a parchment or foil at 325F/163C for about 12-14 minutes. The cookies will not be browned, and they may look undone, but don’t over bake. One of the joys of shortbread cookies is that they fall apart and melt in your mouth. Let the cookies cool on the pan for 5 minutes before transferring to a rack.


  1. This recipe is terrible. The dough was way too dry so i had to add eggs.
    And then when they were done, the cookies were chalky with no flavor and a horrible texture. This was a complete waste of time, ingredients, and money. So disappointed.

    1. Hi, thanks for the response. I understand your frustrations and with these shortbread cookies, there might be some. I have made them a few times. The most recent time I made them, they didn't turn out the same as the last couple of times, but they still worked. With shortbread cookies, the dough is going to be a bit dry and crumbly, and that is fine. Regardless, eggs should not be added. Rolling them into a log and placing them in the refrigerator for roughly 2 hours is an important step that can't be overlooked. The last batch that I made, when I took them out of the refrigerator, they were more crumbly than I had remembered (I was assuming because I added more nutella) but I just formed the dough back together (as mentioned in the steps) and placed them in the oven and they turned out just fine! Shortbread cookies are supposed to be a bit chalky but definitely not flavorless. Like I said, I've made these a few times with success. I apologize for them not working for you. I guarantee that if you gave it another shot and they worked, you'd love the taste.