Naughty Chocolate and Peanut Butter Chip Cookies

Naughty Chocolate and Peanut Butter Chip Cookies
  • PREP TIME
    20 mins
  • COOK TIME
    10 mins
  • TOTAL TIME
    34 mins
  • SERVING
    36 People
  • VIEWS
    12

Indulge in these decadent shortbread-inspired cookies, a delightful twist on a classic. Each bite is a symphony of rich chocolate, creamy peanut butter, and buttery shortbread, creating an irresistible treat.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    19 g
  • Cholesterol
    10 mg
  • Fiber
    1 g
  • Protein
    3 g
  • Saturated Fat
    4 g
  • Sodium
    112 mg
  • Sugar
    11 g
  • Fat
    9 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line with parchment paper. (5 minutes)

02

Step

In a medium bowl, cream together the softened margarine and granulated sugar until light and fluffy. Beat in the egg yolks, vanilla extract, and port wine until well combined. (7 minutes)

03

Step

In a separate bowl, whisk together the all-purpose flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. (5 minutes)

04

Step

Roll the dough into walnut-sized balls. In a small bowl, lightly whisk the remaining egg whites. Dip each ball in the egg whites, ensuring it's evenly coated. (10 minutes)

05

Step

Place the cookies 2 inches apart onto the prepared baking sheets. (5 minutes)

06

Step

Bake for 10 to 12 minutes in the preheated oven, or until the edges are lightly golden brown. (12 minutes)

07

Step

Remove from the oven and immediately gently press 4 or 5 of the chocolate and/or peanut butter chips into the center of each cookie. (5 minutes)

08

Step

Return to the oven for 2 more minutes to melt the chips slightly. (2 minutes)

09

Step

Remove from baking sheets and transfer to wire racks to cool completely. (10 minutes)

For a richer flavor, use European-style butter instead of margarine.
If you don't have port wine, you can substitute with a tablespoon of brandy or dark rum.
To prevent the cookies from spreading too much, chill the dough for 30 minutes before baking.
For a festive touch, sprinkle the cookies with coarse sea salt after adding the chocolate and peanut butter chips.

King Ferry

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.8/ 5 ( 4 Ratings)
Total Reviews: (4)
  • Beverly Macgyver

    These cookies are absolutely amazing! The port wine adds such a unique and delicious flavor.

  • Henriette Bosco

    I used dark chocolate chips instead of semi-sweet and they were even more decadent! Definitely making these again.

  • Antonio Schimmel

    I followed the recipe exactly and they turned out perfectly. My family loved them!

  • Heath Jacobs

    The tip about chilling the dough is crucial. My first batch spread too thin, but the chilled dough worked wonders.

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