Peanut Butter Shortbread Cookies

I had a bit of a melt down making these cookies. You see, as I’ve mentioned before, my oven is just awful. The temperature fluctuates and not burning things is really a task. Especially for cookies. They’re just about the easiest things to ruin. So to make a not so long story really short, I burned the bottom of the first batch of cookies and then the tops of the second batch. Then I cursed my oven and ate about 8 cookies in a row – because despite being overdone they were still so tasty (can you tell I’m an emotional eater?). I did try to use the prettiest ones for this picture, but take my word for it, these taste way better than they look.

1/2 cup butter
1/2 cup peanut butter
1/2 cup sifted brown sugar
1/2 cup sugar
1 egg
1 cup sifted flour

Makes approximately 36-40 cookies.

Cream butter with peanut butter, sugar and egg until light and fluffy. Add flour and mix until smooth. Measure dough in rounded spoonfuls. Flatten with a fork. Bake at 350 for 15 minutes. Enjoy!



  1. Mmm, peanut butter cookies!! I recently made a whole bunch of hershey kiss thumbprint cookies but didn’t get to enjoy them because I misjudged the timing and burned them to a crisp. Yep, I was sorely disappointed! Glad you still got to eat yours though!

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