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Shortbread Dipped in Chocolate and Peanut Butter

Shortbread Dipped in Chocolate and Peanut Butter

How to Make Shortbread Dipped in Chocolate and Peanut Butter ? The combination of chocolate and peanut butter is perfect.Your can try.
Course Appetizer
Cuisine international
Prep Time 15 minutes
Cook Time 30 minutes
Servings 30 cookies
Author Daisy


  • 1 cup (2 sticks) unsalted butter, room temperature
  • pinch of salt
  • 1 vanilla bean, split and seeds scraped out
  • 1/2 cup powdered sugar
  • 2 cups flour
  • 1 cup peanut chips
  • 2 tablespoon coconut oil, divided
  • 1 cup bittersweet chocolate chips


  • Preheat to oven to 350 ˚F and line two cookie sheets with parchment paper.
  • Add the butter and salt to the bowl of a stand mixer with a paddle attachment.  Split the vanilla bean and scrape the seeds from inside, add to the butter.  Beat until pale yellow and then beat in the powdered sugar until well combined.
  • Add the flour and mix until just combined.  The dough will appear crumbly, but stays together if your squeeze it into a ball.
  • Flour your surface and rolling pin.  Roll the dough to 1/4” thick and cut into circles.
  • Place the circles on the lined cookie tray.  Bake for 18-20 minutes or until the cookies just begin to brown
  • Let cool completely on a wire rack before dipping.
  • Melt the peanut butter chips and 1 tablespoon coconut oil in a double boiler.  Dip part of each cookie into the mixture and place on a wire rack.  Refrigerate the wire rack and cookies to speed up the hardening process.
  • Meanwhile, melt the chocolate chips with the remaining tablespoon of coconut oil.  Dip the cookies and allow to harden on a wire rack.