Tuesday, May 8, 2012

Dutch Chocolate Peanut Butter Chip Shortbread


These cookies are crumbly and DARK.  If you follow the measurements exactly they may be too bitter for most people's tastes, so heap the sugar and go easy on the cocoa as I wrote in the recipe.  Don't get me wrong, these are awesome, but these are a dutch cocoa cookie so that's what they're going to taste like!  We are big fans.

This recipe does require some refrigeration before baking and only makes a small batch (12 cookies or so). 

Dutch Chocolate Peanut Butter Chip Shortbread
Recipe Adapted from  Life is Sweets

-1/4 cup confectioner's sugar (heaping, if you don't want your cookie to be too bitter)
-3/4 cup all-purpose flour
-1/4 cup dutch processed cocoa (scant, if you don't want your cookies to be too bitter)
-1 stick butter, softened
-1 teaspoon vanilla extract

-1/3 cup peanut butter chips, heaping
-1/3 cup milk chocolate chips (no substitutes- these cookies need the sweetness of milk chocolate)

Whisk together sugar, flour, and cocoa in a small bowl. In large bowl, beat together butter and vanilla until fluffy.

Beat in dry ingredients to butter mixture. Dough will be extremely crumbly.

Stir in peanut butter, and milk chocolate chips with a wooden spoon.

Turn dough onto waxed paper and shape into log.
Wrap waxed paper around log of dough and twist ends like a piece of candy.

Refrigerate for a few hours or overnight. Remove waxed paper and slice dough into discs.  Place on cookie sheet.

Bake at 350 degrees for 12-14 minutes. (I did 12 and it was plenty).

Cookies will be extremely soft when finished baking. They won't look done. Take them out anyways!  You don't want to overbake them.

Let cookies cool on baking sheet for 15 minutes before removing (this will continue to cook them). When they are cooled they will be solid and delicious.  Consume with milk.

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