Chocolate Peanut Butter Shortbread

Chocolate Peanut Butter Shortbread (Adapted from Land O Lakes)

For the cookies

12 tablespoon unsalted butter, softened
1/3 cup creamy peanut butter
2/3 cup granulated sugar
1 teaspoon vanilla
1/2 teaspoon salt
2 cups all-purpose flour
2/3 cup miniature chocolate chips

For the chocolate coating

8 ounces (about 1 1/3 cups) chopped bittersweet chocolate
2 tablespoons canola oil

To prepare the cookies

Preheat oven to 375 degrees.

In a large mixing bowl, beat together butter, peanut butter, sugar, vanilla and salt until creamy. Add flour and mix just until combined - stir in miniature chocolate chips.

Scoop mixture into a 10" by 15" baking pan coated with nonstick spray and press down with your fingers or a spatula to create an even layer. Place into the oven and bake until set and lightly browned, about 12 to 15 minutes. Remove from the oven and immediately cut shortbread into 40 cookies. Set pan on a wire rack and let cool completely.

To prepare the coating

In a small microwave-safe bowl, add chocolate and oil - place bowl into the microwave and heat until almost melted. Remove and stir until smooth. Dip 1 end of each cookie into the chocolate mixture and place onto a wire rack until set, about 30 to 60 minutes.

Makes 40 cookies.

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