Preheat your oven to 180C/350F. This ensures the cookies bake evenly and develop that perfect golden color.
Line a large baking sheet with parchment paper. This helps prevent the cookies from sticking and makes cleanup a breeze.
Prepare your shortbread cookie dough as directed. When combining the ingredients, look for a dough that’s soft but not sticky. You want it to hold its shape.
Form the dough into 12 balls. Each ball should be roughly the same size to ensure even baking.
Flatten each ball into a large cookie shape. Don’t worry about perfection; they’ll still taste amazing!
Create a small well in the center of each cookie. This will hold the peanut butter later.
Bake the cookies for 17 to 19 minutes, or until the edges just begin to turn golden. The cookies should be firm to the touch when you remove them.
Allow the cookies to cool completely on the baking sheet. This step is crucial; they’ll firm up as they cool.
Once cooled, place a teaspoon of peanut butter into the wells of each cookie. This step adds a delightful surprise in every bite.
Refrigerate the cookies for 30 minutes, allowing the peanut butter to firm up. This makes them easier to handle.
Melt the chocolate chips in a double boiler or microwave. Stir until smooth and creamy.
Using two spoons, dip each cookie into the melted chocolate until completely covered. Make sure to shake off any excess chocolate.
Place the chocolate-covered cookies onto a lined plate and refrigerate until the chocolate has firmed up. Enjoy your deliciously decadent treats!
