Chocolate-dipped Peanut Butter Shortbread Cookies


  • 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
  • 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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