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Zoe Francois's Peanut Butter Shortbread Cookies

Peanut Butter Shortbread Cookies

byZoë François
Total an hour
Active 30 mins
Makes About 2 dozen cookies
  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (230 grams) creamy peanut butter
  • 3/4 cup (175 grams) packed brown sugar
  • 3/4 cup (175 grams) granulated sugar, plus more for dusting
  • 1/2 cup (113 grams) unsalted butter, at room temperature
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • Crushed peanuts, for sprinkling (optional)
  • Flaky sea salt, for sprinkling (optional)
  1. Preheat the oven to 350°F. Line baking sheets with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, and kosher salt.
  3. In a stand mixer fitted with the paddle attachment, cream the peanut butter, brown and granulated sugars, and butter on medium speed until well combined. Add the eggs one at a time, mixing on medium speed until creamy. Mix in the vanilla. Add the flour mixture and mix on low speed just until combined.
  4. Scoop 1 1/2 tablespoons (or use a #40 scoop) and place the balls about 2 inches apart on the prepared baking sheets. Dust with granulated sugar, then use a fork to press the balls into 1/4-inch-thick rounds. Sprinkle with crushed peanuts and/or sea salt, if using.
  5. Bake the cookies until light brown on the edges, about 15 minutes. Allow to cool for 5 minutes on the baking sheet, then remove to a wire rack to cool.