Shortbread is a classic, but adding peanut butter to your shortbread cookie recipe is a great way to add a little holiday flair!
I love how thick these Peanut Butter Shortbread Cookies are! They don’t actually rise up that much during baking, so the images here will give you a good indication of how much you should flatten them with a fork before you place them in the oven.
Is the Sanding Sugar Necessary?
The sanding sugar on top is completely optional. I just like to add it because it looks pretty and adds a little bit of crunchiness to the buttery cookie. It also adds a bit of sweetness.
You might think that since this cookie already has sugar and honey, the sanding sugar might make the cookie too sweet, but this cookie can really handle it!
Let’s talk Peanut Butter!
Let’s talk about the peanut butter. I’m sorry folks, I have not tried this recipe with any other peanut butter than the peanut butter of my childhood and one that is still my favourite – Kraft Smooth Peanut Butter.
Save your specialty nut butters for something else! Indulge and live a little! It’s Christmas and you can afford to lighten up a bit with the all natural stuff.
Save that Expensive Honey, Honey!
The same goes for the honey. Save that organic, locally purchased honey for your morning tea. Use regular, store-bought, generic honey for this recipe.
Remember, Dear Reader, shortbread was born out of a time when ingredients were cheap and accessible. If you must use the organic honey and the natural nut butter, then the outcome may or not be the same. You’re assuming any and all responsibility! Ha!
It’s only Day 2 of Lord Byron’s 24 Cookies of Christmas – Volume 2! A part of me still cannot believe that I have taken on this project again. Yet, at the same time, a bigger part of me cannot wait to show you tomorrow’s cookie recipe! Let me hear from you; follow along with me and let me know what you think. I’ll try my best to respond to all messages in a timely manner!
You can find all of my Christmas recipes on my Christmas archives page here: Christmas Recipes This is where you’ll find all of the recipes in this series as they become available. And, just in case you’re impatient, you can always refer back to last year’s 24 Cookies of Christmas! Click on the image below for a complete list. I’ll see you back here tomorrow with another great cookie from Lord Byron’s 24 Cookies of Christmas series – Volume 2!!
If you loved this recipe, here are some others that might interest you as well:
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Peanut Butter Shortbread Cookies
- 2/3 cups butter, softened
- 1/2 cup smooth peanut butter
- 1/4 cup sugar
- 1/4 cup honey
- 2 1/4 cups all-purpose flour
- 1/4 cup sanding sugar
- Preheat oven to 375 degrees. Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In a sauce pan, add the butter and the peanut butter, and melt together over low heat, stirring until smooth. Remove from heat.
- Add the honey and the sugar; stir until sugar is dissolved.
- Add in the flour and stir with a wooden spoon until well incorporated into the dough.
- Portion the cookie dough into 2 tablespoon portions. Roll into balls and place on prepared baking sheet, leaving 2 inches of space around each cookie.
- With the back of a fork, press a cross pattern into each cookie, flattening the dough to roughly 3/8 of an inch.
- Top each cookie with a scant sprinkle of sanding sugar.
- Bake for 15 minutes. Remove from oven and allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire cooling rack to finish cooling.
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