Sup, shorty?

To be totally honest, I have no idea what a 'shorty' is. I am the whitest white girl imaginable. I had to go on urbandictionary.com to find out what 'dime' meant. My dictionary of street colloquialisms could be comprised on a single note card. But anyway, I know the term exists and I couldn't think of anything else funny to say about these unbelievably dank peanut butter chocolate chip shortbread cookies I made so there you are. If someone would like to enlighten me as to what a shorty is and whether or not I can become one, please do so.


I really hate refrigerator cookies usually because in the time it takes to solidify the dough I am either
a. past the point of wanting to eat cookies because my patience is on par with that of a chimpanzee with ADHD or
b. about to rip the door off of the fridge so I can get at what will soon be the tastiest snack ever IF ONLY IT WILL HARDEN


But these were so easy they were worth the wait and you didn't have to wait suuuuper long, comparatively. Also our fridge is commonly part freezer due partially to shitty European appliances and partially to the sub-zero temperatures we have recently been experiencing.

I recommend making a double batch of these bad boys because they are so easy it won't take you any more time than making a single batch and also because these will FLY. They are some of the best cookies I have ever tasted, even the sort of burned ones that suffered at the hands of our wait for it...shitty oven.

Don't balk at the absurd amounts of fat and sugar in these cookies. It's what makes shortbread shortbread. Delicious, mind-blowing, world-peace-achieving short(y)bread.

Ingredients:

1 stick, (1/2 cup) unsalted butter, room temp
1/3 cup creamy peanut butter
1/2 tsp vanilla extract
1 1/4 cup all purpose flour 
1/4 cup confectioner's sugar
scant 1/2 tsp sea salt
3/4 cup milk chocolate chips

1. Cream the butter and the peanut butter together in a stand mixer, with a hand mixer, or a wooden spoon.  Beat in the vanilla.

2. Whisk the dry ingredients together and add to the butter mixture. Mix until the dough comes together.






3. Stir in the chips, and turn the dough out onto a piece of waxed paper.  Gently pull the dough together and form it into a log.  If it is still crumbly, work it with your hands until it holds together smoothly. Roll it up in the paper, smoothing the shape as you go. Twist the ends securely and refrigerate for at least a couple of hours.

4. Slice the log into slices with a sharp knife, about 1/3 inch.  If a slice crumbles a bit, just mash it back together.

5. Bake on a parchment or silpat lined baking sheet at 325 for about 12-14 minutes.  The cookies will not be browned, and they may look undone, but don't overbake. Let the cookies cool on the pan for 5 minutes before transferring to a rack (REALLY).