Shortbread Cookies with Chocolate Drizzle

Short Bread Cookies with Chocolate Drizzle


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These classic shortbread cookies are made even better with a chocolate drizzle and chopped peanuts. They are the perfect flavor combination of salty and sweet you just have to try.

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Chicago, IL

Time needed

20 min preparation + 10 min cooking

Serving Size / Yield

1 serving


  • 1/2 C margarine
  • 1/2 C confectioner's sugar
  • 1 Tsp vanilla extract
  • 1 C all-purpose flour
  • 1/4 Tsp salt
  • 1/4 C semisweet chocolate chips
  • 1/3 C creamy peanut butter
  • 1/4 Tsp shortening
  • 1/4 C peanuts, finely chopped

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In a small bowl, cream margarine and confectioner's sugar. Place peanut butter in a microwavable bowl and heat until melted. Add to margarine and sugar mixture.
Beat in vanilla and mix well. Combine flour and salt and gradually add to creamed mixture and mix well.
Shape into 1-in. balls. Place 2 in. apart on baking sheets and flatten slightly with a glass dipped in sugar.
Bake at 350° for 10-12 minutes or until edges are golden brown. Immediately remove to wire racks to cool.
Finely chop peanuts, store to the side.
Melt the chips and shortening; stir until smooth. Remove from the heat. Drizzle over cookies.
Roll cookies in chopped peanuts.

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