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Peanut Butter Shortbread Cookies


8 Tablespoons Unsalted Butter, diced

1/4 cup Crunchy Peanut Butter

3/4 cup Dark Brown Sugar

1/4 cup Demerara Sugar + extra for rolling

1/4 teaspoon Vanilla Powder or 1/2 teaspoon Vanilla Extract

3/4 cup Flour

1/4 cup Cornstarch

1/4 teaspoon Kosher Sea Salt

1 egg beaten + Demerara Sugar, Optional


  • Using a stand mixer fitted with the paddle attachment or an electric hand mixer, beat the butter, peanut butter, both sugars and vanilla on medium-high until the mixture is light and fluffy, approximately 6 minutes.

  • In a separate bowl, whisk together flour, corn starch and salt.

  • Using a spatula, scrape down the sides of the bowl and, with the mixer on low, slowly add the flour mixture until combined.

  • Gather dough and place onto a long piece of waxed paper.

  • Shape dough into a rough 2" diameter log, then roll in waxed paper to smooth compact log shape. It does not need to be perfect, just as uniform as possible with the ends tight.

  • Unwrap the dough and roll in additional Demerara Sugar for extra texture and sweetness on the cookie edges.

  • Rewrap the dough log in the waxed paper.

  • Chill wrapped dough until totally firm, about 2 hours.

  • Pre-heat the oven to 350 degrees.

  • Using a serrated knife, carefully slice each log into 32 rounds.

  • Place onto baking parchment lined baking sheets about 1/2-1" apart.

  • Bake until the edges just begin to brown, approximately 12 to 15 minutes.

  • Transfer to cool before storing.


The cookie dough can be made ahead and stored, tightly wrapped in plastic, up to 1 week in the refrigerator, or 1 month in the freezer. Cookies can be baked and stored in plastic wrap or an airtight container for 5 days.

Makes 32 cookies.


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