Chocolate-dipped Peanut Butter Shortbread Cookies

By: Ana Rodriguez

Chocolate-dipped Peanut Butter Shortbread Cookies
cuisine icon Duration
30 Minutes
cuisine icon Cooking Technique
Baking
cuisine icon Keywords
15 servings, 30 minutes, 70% cocoa, baking, butter room temperature, chocolate, chocolates and candies, coconut oil, colored sprinkles, confectioners’ sugar, egg, finely chopped, flour, instant vortex, international, optional, peanuts, unsweetened peanut butter

serving icon Servings
15 Servings
Ingredients
  • ½ cup (100 g) butter room temperature
  • ⅘ cup (100 g) confectioners’ sugar
  • ⅓ cup (100 g) unsweetened peanut butter
  • 1½ cups (200 g) flour
  • ¼ cup peanuts, finely chopped
  • 1 egg
  • 3.5 oz (100 g) chocolate, 70% cocoa
  • 1 tsp coconut oil
  • Colored sprinkles, optional
Instructions
  • Use a blender to mix the butter and peanut butter. Once uniform, add the peanuts, confectioner's sugar, flour, and egg. A dough should form.
  • Place on waxed or parchment paper. On top, place another sheet of paper and use a rolling pin to roll out the dough to a thickness of 3/16” (5 mm). Use a cookie cutter or a glass to cut out the shortbread cookies.
  • Place the shortbread cookies on a tray or bake pan that fits in the fryer.
  • On the Instant Vortex control panel, press Bake, then set time to 6 Minutes and temperature to 340°F (170ºC). Press Start.
  • Allow to cool before moving. Repeat the process until all are done.
  • To melt the chocolate together with the oil in the microwave, use 20-second intervals. Then dip the shortbread in this chocolate and decorate with sprinkles. Allow to cool or place in the refrigerator for 5 minutes.
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