These are really nice, I tasted them at a friends and immediately asked for the recipe. So this recipe is credit to Marsha.
1/2 cup unsalted butter at room temperature
1/3 cup creamy peanut butter
1/2 tsp vanilla
1 1/4cup all purpose flour
1/4 cup confectioners sugar
Scant 1/2 tsp sea salt
3/4 cup milk chocolate chips
Cream the butter and the peanut butter together with mixer or a wooden spoon. Make sure to get the butter and peanut butter completely combined and creamy. Mix in vanilla.
Whisk the sugar, flour, and salt together and add to the butter mixture. Mix until the dough comes together and is no longer crumbly.
Stir in the chips, and turn the door out onto a piece of waxed paper. Gently pull the door 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 of the paper securely and refrigerate for at least a couple of hours. The log will be roughly 7 1/2 to 8 inches long.
When the door is chilled preheat the oven to 350°.
Slice log into slices with a sharp knife not too thick, not too thin, about a half inch thick. If a slice crumbles a bit just smooch the dough back together. These do not have to be perfectly shaped.
Bake on a parchment lined baking sheet at 350 for about 12 to 14 minutes depending on how thick your cookies are. The cookies will not be browned it 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 five minutes before transferring to a rack.
Hope you enjoy this as much as I did.