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Buttery, melt in the mouth vegan peanut butter shortbread cookies made with just 4 ingredients! Recipe on thecookandhim.com #veganbaking #veganshortbread #peanutbutterrecipes #peanutbutter #shortbreadcookies

Crunchy Peanut Butter Shortbread

Prep: 20 mins | Cook: 15 mins | Total: 35 mins | Quantity: 25 - 30 cookies

Ingredients

  • 3/4 cup (150g) vegan margarine
  • 1/2 cup (125g) peanut butter (see note)
  • 3/4 cup (160g) golden caster sugar + extra for sprinkling
  • 1 + 3/4 cup (300g) plain flour

 

Instructions

  1. Preheat your oven to 170 Fan / 190 C / 375 Fan / Gas 5 and line a couple of large baking trays with parchment or silicon mats
  2. Beat together the dairy free spread and peanut butter - you can do this by hand or using a stand mixer
  3. Beat in the sugar
  4. Add the flour and mix just enough to form a soft dough - don't over-mix as this can make the shortbread tough rather than meltingly soft!
  5. Tip the dough onto a lightly floured work surface and roll out to around 1/4 inch (1/2 cm) thick
  6. Cut into shapes with a metal cutter (I used a 5 cm/2 inch round cutter) or cut finger shapes with a sharp knife
  7. Carefully lift onto your prepared trays and put a couple of rows of holes in each cookie using a fork
  8. Bake for 15 minutes until just starting to turn golden.  Sprinkle on a little extra sugar on each cookie as soon as you take the trays out of the oven
  9. Leave to cool completely before storing in an airtight container

Notes

  • I've used both crunchy and smooth peanut butter when making these shortbread cookies and they both taste amazing!

Recipe by The Cook & Him at https://thecookandhim.com/recipes/crunchy-peanut-butter-shortbread/