Okay, so they’re not technically shortbread cookies, but who’s really, honestly counting? If it tastes like shortbread, and looks like shortbread, I’m just going to go ahead and call it shortbread. There’s nothing worse than planning on baking something all day and coming home to find the fridge eggless. How do we not have eggs?! Luckily for me, the internet is laced with eggless (or anything-less) recipes.
These cookies have the perfect combination of a buttery taste and crumbly texture, making them great with milk, coffee, tea, you name it! The best part is, they’re super easy to make and even easier to eat…minus the crumbs, but whatevs.
Peanut Butter Chocolate Chip Shortbread Cookies
1/2 cup butter, softened
3/4 cup all natural, crunchy peanut butter
3/4 cup brown sugar
3/4 cup raw cane sugar
1/4 cup olive oil
1 tablespoon milk
1 teaspoon vanilla bean paste (or vanilla extract)
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups chocolate chips
Preheat oven to 350 and line two half sheet pans with parchment paper.
In a stand mixer, cream the butter, peanut butter and sugars together on medium speed until combined. Scrape the bowl down with a spatula.
Mix together the oil, milk and vanilla and add to the creamed mixture on low speed. Scrape the bowl down again and mix until combined.
Sift together the flour, baking powder, baking soda and salt. Add the flour mixture to the creamed mixture and mix on low until just combined. Mix in the chocolate chips.
Using a small cookie or ice cream scoop (or your hands), scoop out the cookie dough and place evenly on sheet pan- 12 cookies per pan. Bake until cookies are a light golden brown, about 8 minutes. Pour yourself a huge glass of milk and enjoy!