Theplantbasedpassport
Picture this: A freshly baked shortbread cookie dipped in a magical blend of peanut butter and chocolate. It is truly heaven on earth. These can be made into any shapes and decorated any way, but I made them for Valentine's Day.
Ingredients
Ingredients:
Shortbread:
- 2 1/2 cups all purpose flour
- 3/4 cup powdered sugar
- 1 1/4 cups vegan butter softened
- 1/2 teaspoon pure vanilla extract
Peanut Butter Chocolate:
- 2 cups of melted vegan chocolate
- 2 tbsp peanut butter
Instructions
- 1) Preheat the oven to 325 ⁰ F.
- 2) In a large bowl, stir the flour and powdered sugar together.
- 3) Add the softened butter and vanilla and mix with a hand mixer until fully blended. The dough will be crumbly, but when you mix it with your hands, it will form together.
- 4) Place a piece of parchment paper with some sprinkled flour and form dough into a ball.
- 5) Roll the dough until it's about 1/2 inch thick and cut into desired shapes. (I used a heart shaped cookie cutter
- 6) Bake in the oven for 12-15 minutes, until the bottom is just slightly golden.
- 7) Let cool for 10 minutes and transfer to a cooling rack.
- 8) In the meantime, melt your chocolate on the stovetop in a small saucepan, stirring occasionally so it doesn't stick. Alternatively, microwave in 30 second increments. Mix in the peanut butter.
- 9) When cookies are cooled, dip them in the peanut butter chocolate.
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