Shortbread Chocolate Peanut Butter Chip Cookies

This is a significant change so that I feel I can call it my own, but this is a variation of Allison Roman’s chocolate chunk shortbread cookie recipe that’s really popular on Instagram. Basically these are what fit my needs. I was looking to make a peanut butter based ice cream with a cookies and cream flair. I feel shortbread cookies are ideal for cookies and cream and I might even argue that Oreo cookies are also basically shortbread. The recipe is still noteworthy without the need for them in ice cream. On to the recipe.

Ingredients:

• 10 oz (2 1/2 sticks) salted butter
• 1 cup granulated sugar
• 2 1/4 cups all purpose or cake flour
• 1/4 cup cocoa powder
• 10 oz bag Reeces peanut butter chips
• Turbinado sugar
• 1 egg

Instructions:

1. Cut chilled butter into to small pieces and place in bowl of stand mixer.
2. Add sugar and beat on low until creamed.
3. In small mixing bowl combine flour and cocoa.
4. Whisk for a minute or until well combined.
5. Turn mixer to low and add flour cocoa mixture slowly until all has been incorporated, making sure to scrape sides of mixing bowl when necessary.
6. Leaving mixer on low, add bag of chips and mix through.
7. On wax or parchment paper divide mixture in half and form into a log about 2 inches in diameter.
8. Wrap up and chill in refrigerator for at least two hours. Can be chilled overnight.
9. Beat egg and brush over log you have removed from the refrigerator.
10. Roll log in turbinado sugar.
11. Cut log into 12 cookies approximately 1/2 inch thick. For this I used a Santuko knife which I originally bought to cut through the nuts in biscotti.
12. Place on parchment paper lined cookie sheet about an inch apart and bake at 350 degrees for 14 to 15 minutes.
13. Cool, serve, and enjoy.