Peanut Butter Shortbread

  • 30 squares
  • Total
    45 Minutes

A holiday classic with a peanut butter twist! This press-and-bake shortbread recipe is an easy one to whip up and get the kids involved in the kitchen. 

Ingredients

    • 1½ cup
      (375 mL) all-purpose flour
    • 1 cup
      (250 mL) icing sugar
    • ¼ cup
      (60 mL) cornstarch
    • ½ tsp
      (2 mL) salt
    • ¾ cup
      (175 mL) unsalted butter, at room temperature
    • ¼ cup
      (60 mL) smooth peanut butter
    • ⅓ cup
      (75 mL) mini chocolate chips
    • ⅓ cup
      (75 mL) peanuts, toasted and finely chopped
    • 1 tbsp
      (15 mL) granulated sugar

Instructions

    1. Preheat oven to 325°F (160°C). Lightly grease a 9-inch (23-cm) square pan, then line with parchment paper. In a small bowl, stir flour with icing sugar, cornstarch and salt. Using an electric mixer, in a medium bowl, beat butter with peanut butter until very smooth and creamy. In 3 additions, on low speed or stirred by hand, add flour mixture until blended. Stir in chocolate chips and peanuts.
    2. Press dough evenly into pan using the back of a measuring cup. Using a fork, poke holes in dough every 1-inch (2.5-cm) apart. Sprinkle with sugar.
    3. Bake in centre of oven for 30 minutes or until lightly golden. Remove from oven. Using a knife, score into 1½-inch (3.5-cm) squares. Cool completely, then cut into squares.
Notes

Per serving (1 square):

  • 100 calories,
  • 6 g fat (3 g saturated fat, 0.2 g trans fat),
  • 10 mg cholesterol,
  • 1 g protein,
  • 10 g carbohydrate,
  • 0 g fibre,
  • 5 g sugar,
  • 40 mg sodium