Chocolate Peanut Butter Shortbread

This cookies are magical. They really do melt in your mouth. I told my friend they are made of fairy dust and moonbeams because of this purely magical quality. So. Good. I could eat a whole batch of them. Also, these cookies are the slice-and-bake kind, so they turn out pretty perfectly round. This worked to my disadvantage when serving them to friends, because everyone thought they were store-bought and they weren't eating them at first! But they seriously are good- and don't taste store-bought. : )

What You'll Need: 

1 stick unsalted butter, softened
1/3 cup peanut butter (natural works fine in this recipe)
1/2 tsp vanilla
1 1/4 cups all purpose flour
1/4 cup powdered sugar
Healthy pinch of sea salt
Handful of chocolate chips (mini, regular size, or even chocolate chunks)

How to Make It: 

Cream the butter and peanut butter together in a large bowl. Beat in the vanilla. In a separate bowl, combine the flour, powdered sugar, and the sea salt. Add the flour mixture to the butter mixture and beat to combine. Stir in the chocolate chips. Turn the cookie dough out onto a piece of waxed paper and roll it into a log (about the size of a tube of store-bought cookie dough.) Roll the dough up into the waxed paper and twist the ends to seal it up. Put the cookie dough in the fridge for a few hours (you can freeze it for about an hour, too.)

When you're ready to make the cookies, preheat your oven to 325 degrees and line a baking sheet with parchment paper. Remove the cookie dough from the fridge and slice the cookie dough into disks, between a third of an inch to a half inch thick. You should get about 20 small cookies from this roll of dough. Bake the cookies for 12-14 minutes until browned the very slightest. They may look a bit raw still, but they're not! If you overbake them, they won't have the same amazing texture. Cool the cookies in a wire rack for a few minutes or bring to room temperature before serving.