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If you enjoy shortbread and are a peanut butter fan you will LOVE these crisp, buttery, melt-in-your-mouth-delicious Peanut Butter Shortbread Cookies! No one has to know how easy (actually ridiculously easy) they are to make with just one bowl and no mixer!
If you search for "shortbread" in the Café archives you might be quite shocked at the huge assortment of recipes that come up. There are super simple, unadorned versions, fancy holiday renditions, lemon and caramel options, cutout, press-in-the-pan and drop cookies, even sweet/savory variants with fresh herbs like thyme and rosemary ... the list goes on and on. You might be thinking that we've exhausted every possibility for this delicious variety of cookies. Nope! These Ridiculously Easy Peanut Butter Shortbread Cookies are the newest addition to this ever-evolving collection!
What is shortbread?
Shortbread is a crisp buttery, sweet treat. The main difference between shortbread and other cookies is that shortbread doesn't contain a leavening agent so it's denser than other types of cookies. Also, the classic shortbread ingredient list is super simple, traditionally just butter, sugar and flour although these days, there are lots of flavor options (as noted above).
Shortbread has been around for a long time, its history going back to Scotland in medieval times. Here is a short history of shortbread from Bake from Scratch,
- Shortbread is called "short" because of the traditional ratio of one part sugar to two parts butter which lends a high-fat content to the dough. This yields a soft, buttery crumb that melts in your mouth (similar to a shortcrust dough). This ratio is also what makes shortbread so crave-worthy.
- A Scottish biscuit through and through, shortbread is eaten on special occasions and hasn't changed much from its original form in the Middle Ages. When you eat or bake traditional shortbread, you're essentially enjoying the same buttery treats that the Scots did many centuries ago.
- Today, shortbread is gifted to loved ones on the Scottish New Year's celebration of Hogmanay. When the clock strikes midnight, people run onto the streets to visit friends' and family's homes for the first time in the new year. To wish the homeowner good luck, it's customary to present them with a box of shortbread (and a bottle of whisky for good measure).
Although Scottish in origin, shortbread is now days common and beloved throughout the United Kingdom.
Ridiculously Easy!
We call these Peanut Butter Shortbread Cookies "ridiculously easy" because... well, they are! With just one bowl and no mixer needed, the dough comes together quickly and you can have a batch made and ready to enjoy in less than an hour.
Another reason for the name is that being super easy to make, this recipe is the latest addition to our collection of recipes that we call "Ridiculously Easy". You can read more about this compilation of recipes in this post but my brief definition of our Ridiculously Easy recipes is "Recipes that make you look like a kitchen rock star with minimal effort on your part". Our readers love these recipes and so do we!
Ridiculously versatile!
I love the versatility of this recipe. In the images above, these Peanut Butter Shortbread Cookies are studded with chunks of semisweet chocolate. You could also use milk chocolate, mini chocolate chips or regular-size chocolate chips. If you're not a chocolate fan, just omit it, the cookies will still be fabulous!
I like to sprinkle the tops of these Peanut Butter Shortbread Cookies with cane sugar but you can also use regular granulated sugar, Turbinado sugar or Demerara sugar or just leave them plain, it's your choice!
The round cookies featured this far are made by simply rolling the dough in balls, flattening them with the palms of your hands and then placing them in a muffin tin for perfectly round treats. If you're in a hurry, another option is to press the dough in a cake pan or tart pan, which takes minimal time and produces pretty wedges of shortbread.
A gift to bring smiles of delight
I'm pretty sure you will elicit a smile from anyone you decide to Peanut Butter Shortbread Cookies to. We're offering some free printable labels to make your gifts extra pretty. To receive the PDFs for the labels, just let us know in the comment section at the bottom of this post that you'd like the labels. We'll email you the labels along with instructions on how to use them and links for the boxes and ribbon pictured below.
Whether you gift these delicious Peanut Butter Shortbread Cookies, serve them for dessert, take them to work, invite a friend for tea, make them for a special after school snack or just make an ordinary day extraordinary, they're sure to bring rave reviews!
Café Tips for making these Ridiculously Easy Peanut Butter Shortbread Cookies
- Because this recipe doesn't require a mixer, the butter needs to be nice and soft. You can let the butter sit out at room temperature, but if the air is chilly in your house, it won't get soft enough. Here are some easy ways to soften butter:
- You can soften the butter in the microwave at 10% power level. It works like magic! You'll need to experiment a bit with your microwave though, as they're all different. Start with 1 minute. Add 20 to 30-second increments until you learn how long your microwave will take to get the butter nice and soft, but not melted.
- Another technique I often use to soften butter is to put it in the microwave for a few hours with the light on. To keep the light on in the microwave I put a folded paper towel in the door.
- Boil a cup of water in the microwave for 3-4 minutes and get things nice and steamy. Leave the water cup in the microwave, add the butter and close the door. The warmth from the steamy water will help to quickly soften the butter.
- Cutting the butter into small pieces helps it soften quicker.
- Place the hard butter on a small plate. Fill a bowl with hot water. Wait 5 minutes then discard the water. Put the warm bowl over the butter.
- Put the butter in the oven with just the oven light turned on. This will take a few hours.
- The fastest way to soften butter is to put cold butter in the microwave for 10 seconds. Turn it to the opposite side and microwave for another 10 seconds. It might be ready at this point, but if it's not completely soft, add one or two more 5-second stints.
- As noted above, there are different pan options for these cookies. You can use muffin pans and simply divide the dough into 24 portions, roll the portions in balls then flatten them and place them right in the muffin cups. You will need two muffin pans to bake the 24 cookies or (if you don't have a second muffin pan) make one batch, wash the pan and then bake the second batch. You can also use a round cake or tart pan and make one large shortbread circle which can be cut into wedges.
- If you choose to bake these Peanut Butter Shortbread Cookies in a round cake or tart pan they're heavenly when they come out of the oven but, because the circle is quite thick, it won't be crisp all the way through. I like to turn off the oven when the shortbread is done baking, let it cool in the pan for 20 minutes then flip it out onto a cutting board and cut it into 12 wedges. I transfer the wedges to a sheet pan and pop the pan back into the oven until it's completely cooled down. Voila! Deliciously crisp shortbread, all the way through!
- I've found that it's much easier to press the dough into the pan if I dip my fingers in flour from time to time.
- You can use a 9-inch cake pan or a 9-10-inch tart pan with a removable bottom for the round version of this recipe. I love using the tart pan as it makes such a pretty presentation (like the shortbread pictured below).
- Whatever type of pan you use, be sure to spray it well with baking spray to ensure easy removal. If you use a cake pan, spray it first then line it with a circle of parchment paper. I love these pre-cut circles of parchment. They save lots of time and fuss.
- I used a bar of semi-sweet chocolate (chopped) for the round cookies featured in this post. You could also use semisweet or milk chocolate chips.
- I like to sprinkle my cookies with cane sugar which is a bit coarser than traditional granulated sugar, has a little shimmer and adds a bit of crunch. You could also use Turbinado or Demerara sugars which are even more coarse or just use regular granulated sugar.
Thought for the day:
There is one God and Father of all,
Who is over all and through all and in all.
Ephesians 4:6
What we're listening to for inspiration:
If you enjoy this recipe, please come back and leave a star rating and review! It's so helpful to other readers to hear your results, adaptations and ideas for variations.
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Ridiculously Easy Peanut Butter Shortbread Cookies
Ingredients
- ¾ cup very soft butter, I use salted butter
- ⅓ cup creamy peanut butter, not natural
- ⅔ cup granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 cups all-purpose flour
- 4 ounces semi-sweet or milk chocolate bar , chopped into small chunks with a knife or 4 ounces of semisweet or milk chocolate chips (chocolate is optional)
- sugar for sprinkling, You can use coarse sugar, Turbinado sugar, Demerara sugar or regular granulated sugar.
Instructions
For the prep:
- Preheat the oven to 350°F. Spray two 12-cup muffin pans with non-stick cooking spray and set aside.
- You can also use a 9-inch cake pan or a 9 or 10-inch tart pan with a removable bottom. If using a cake pan, spray the pan generously with non-stick spray then line the bottom with a circle of parchment paper and set aside. If using a tart pan, spray the pan with non-stick spray and line a sheet pan with foil. Set both aside.
For the cookies:
- Combine butter, peanut butter, sugar, vanilla and salt in a medium-size bowl and stir with a silicone spatula or wooden spoon until well smooth and creamy.
- Add the flour and stir from the bottom up until completely incorporated. The dough will be a little crumbly. Stir in the chocolate chunks or chips. (I like to reserve some of the chocolate to press into the tops of the cookies before baking.)
- If using a cake or tart pan, skip this step and proceed to step 4. Otherwise, scoop up the dough into 24 portions and roll each portion into a ball. Flatten one ball in the palm of your hand then place it in one of the cups of the prepared pan(s). Repeat with remaining balls. The dough disks should fill the bottoms of the muffin cups.
- If using a cake or tart pan add the dough to the pan and press in to create an even surface.
- Sprinkle the top of the dough with sugar, if desired. Bake the cookies in the muffin cups for 15-20 minutes or until lightly golden brown. Bake the shortbread in the cake or tart pan for 25-30 minutes or until light golden brown.
- Allow the cookies in the muffin pans to cool for 5 minutes then, use a thin-bladed, small sharp knife along the edges to gently remove the cookies to a cooling rack.
- Allow the shortbread in the cake or tart pan to cool for ten minutes then remove to a cutting board and cut into wedges while warm. Allow the wedges to cool on a cooling rack.
- *For extra-crisp wedges of shortbread, turn off the oven and allow it to cool for 30 minutes then place the shortbread wedges on a sheet pan and place in the oven until completely cool.
For storing:
- Store cookies in an airtight container. These cookies also freeze well in an airtight container.
Notes
https://www.landolakes.com
Nutrition
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Hi can this dough be rolled and cut with cutter shapes ?
Hi Sara, Though we haven't tested this recipe with the method of rolling out and using cookie cutters, here are a few tips if you decide to try that method: Consider skipping the chocolate as the chunks will make rolling and cutting more difficult (you could press the chocolate into the shapes after cutting out if desired). Be sure to work with chilled dough to make it less sticky. After cutting out the shapes, chill on the sheet pan before baking to keep the cookies from spreading. Hope this works out well for you!
These are my go to cookies they are so easy to make i just roll them into ball and press them or stamp a pattern or roll out and cut shapes. I want to try making the dough and freezing them so I have a batch ready. I probably will need to get the dough to room temperature before baking.
Thanks for the review, Avu! You can freeze the dough and bring back to room temperature. You can also cut them out and freeze them unbaked and then bake from frozen.
These sound delicious! I’m making them tomorrow for my adult grandson’s birthday. May I get the label, too ? Thank you for sharing. So happy I found you today!
Sure, Jan!
Thank you for the labels. I am all set for delicious and pretty gifting!
Thank you for this super simple recipe!! I doubled it and made it in #3 different shapes, I used the muffin tin, rectangles, and a long rectangle tart tin. After they cooled I dipped the corners in chocolate and sprinkled crushed peanuts on the chocolate. They look beautiful! I would love to put your fancy labels on the wrapping.
That sounds delicious, Veronica! Happy to send the labels.
Hi, love this recipe! So easy and Great for gifts. Please send labels 🏷 thanks 😊
Sure, Veronica!
Delicious cookies and so pretty for gifting. I really appreciated the tips for crisper shortbread too.
Please send me the labels at your convenience. And thank you for all your rediculously easy recipes.
So glad to hear that, Marilyn! Happy to send the labels your way.
These look delicious! Could you please send me the label? Thank you!
Sure, Barb!
This look heavenly and perfect to make and send to my son for his birthday! Can you send me the labels, pretty please, with sugar on top? 😉
Sending them your way, Karen!
Thank you so much! They are so neat and will make his gift more special. Your recipes and blog, and my recent discovery of your YouTube channel are the best. Blessings!
Will you please send me the labels? Thanks
Sure, MaryKate!
Delicious and so easy to make. Please can you send me the printable labels. Thank you.
Sending them your way, Jane!
Hi Jane, the labels could not be delivered. It says they were rejected because of spam. You may need to update your email settings to receive them.
These cookies are so easy to make and they are delicious. Please send me the labels.
Thanks, Maria! Sending them your way.
Thank you for the recipe and please send me the printable pdf label.
Sure, Cindy!
Can you please send me the labels. I just switched to almond butter instead can't eat peanut butter.. so easy to make . Will be making all the time . Thank you so much Chris
Hi ya
Do you still have printable labels?
Thanks
Sure do, Debbie!
Is it still possible to get the printable labels? I'd love some for the upcoming holiday!
Happy to send them, Carina!
These sound superb!
Would you think these could be made using a mini muffin tin?
That should be fine, Nicole!
These are great, Chris, and the cute labels made for wonderful gift giving !
But, this is me - always with the question(s). I 'd love to be able to share this concept cookie with one of my neighbors, but she has a deadly peanut allergy - can't have it anywhere in her apartment, which means her 80+ year old mother, who lives with her, and loves the stuff, has to do without. So...I was wondering if I could sub Nutella for the peanut butter, and if so, are there any other tweaks that would be needed? Thanks so much, as always!
You always have good questions, Terry. I think Nutella would work fine. You could also use almond butter or Biscoff spread.
Hey Terry - I would just keep in mind that since Nutella and Biscoff spread are sweetened (I mean they're really like frosting!), they will lend that sweetness to the cookies. However, since shortbread cokkies tend to be less sweet, that may be a plus for some palates!
Please send labels for my fathers day treats!
Thank you!
Just sent them, Trish! Enjoy!
Hi Chris, can you send me the labels for these cookies. I love your recipes and I share them with my family! Thank you!
So glad to hear that, Cheryl! Sending the labels your way.
Hi Chris,
Please send the PDF labels for these cookies. I enjoy making your recipes!
Thanks, Paula! Sending them your way!
These cookies look delicious! Please send the labels...thanks
Sure, Maria!
Another delicious looking cookie. Can’t wait to try it. Please send me the labels. Thank you so much.
Sending them your way, Rene!
Hi, could you please send me the label for these delicious cookies! Many thanks from cold and grey England….🙂
Sure, Frances!
I just came across this recipe and I’m looking forward to using it this weekend. I would love have the labels and the box(es) as well. Thank you.
Sending them now, LaQuinn!
Hello - these are quite delicious and as easy as advertised to make. Will you please send me the label file? Thanks!
Thanks, Julie! Sending them your way.
These cookies look delicious. May I get the labels please?
Of course, Wenda!
MAY I have the labels please
Sure, Maria!
I give this cookie recipe a definite 5 stars. This is the perfect cookie and makes a beautiful gift to someone special. May I please have the printable label?
Thanks, Lenore! Sending them your way.
So excited to try this yummy looking recipe 😁
Also I would like to have the printable label pdf please
Thank you and have a lovely Holiday Season
Sure, Kristi!
These were not as melt in your mouth as shortbread but they were still nice. Can I please get a copy of the labels.
We will send the labels, Karina.
These look like they would make a wonderful gift. I know I would love to receive them! May I please have the label PDF as well?
Thanks you. Nell
Sure, Nell! Enjoy!
Hi
These cookies look delicious ! Peanut butter and chocolate how can it go wrong. LOL
May I please have the labels whenever you get a chance Probably wont even try to make these
until Chistmastime as I have little self control when it comes to cookies!!!
Thank you,
We will send them your way, Dayna! Enjoy!
Hi Chris! I always buy natural peanut butter (organic and peanuts only!). When I open the jar, I run it around in the food processor using the dough blade until it is totally combined. I put it in a glass jar in the fridge and it stays perfect. It's a messy process but works great! Would this be okay? Looking forward to making these!
Hi June, yes that should work fine as long as the oil is well-blended and incorporated. Enjoy!
I would love to have the printable labels. Cookies look delicious, will be making them soon.
Thank you!
Sure, Laura!
Hi Chris! These cookies look so delectable I'm considering making them in mini muffin tins. That way when I go to divvy them up it's 1 for you, and 3 for me and 2 for you, and 5 for me. I mean - they'll get 6 or 8. That's generous right? Lol
I'd love the gift labels (& covet that muffin tins!).
Thanks so much for what looks to be another winner!
Ha! That sounds about right to me 🙂 We are happy to send the labels, Terry.
Sounds so good,could you please send me the labels,thank you
Sure, Carol!
Can I please have the printable labels too . . . the cookies look delicious!
Sure, Wendy!
Please send the printable labels for the chocolate chip shortbread cookies. Thank you very much! Marian Hoot
Sure, Marian!
Can't wait to make these. They look really easy 🙂
Would love the labels
Thanks,
Anne
Sure, Anne! Enjoy!
Love these and know a few friends who will as well. Please send me a printable label pdf. Thank you!!!
Sending them your way, Deb!
I would also love to have the labels. Can you please send them to me.
Of course, Ellen!
I would live to get the link to the cookie labels. Great gift idea. Thanks!
Sure, Marsha!
HI Chris, I love your recipes and labels. Can you send me a copy of the label above for the peanut butter chocolate chip cookie. Thank you!
Thank you, Jackie! Sending the labels your way 🙂
I would like to receive the printable labels for the cookies
Sure, Ronda!
I would to have printable labels Thank you
Hmvon 3@aol.com
Sure, Helen!
Is there a reason why I can't use natural peanut butter?
Hi Kathy, the problem with natural peanut butter and baking is that, unless you stir it frequently (from the time you purchase it) to keep it from separating (into solids and oil), it is difficult to get consistent results. The ratios of fats to other ingredients can be off.
Hi Chris
Another wonderful recipe cant wait to try it, can I please have the PDF label.
Thank you so very much for sharing your wonderful recipes
Regards,
Brigitte
Thank you, Brigitte! Sending the labels now 🙂
Oh MY! I just found this recipe and would love these labels too!
You are the best! The labels just make it even better!!
Thanks!
Karen
Happy to send them, Karen!
I’ll be making these for a family gathering this coming weekend. Love your site Chris. Would you send me the cute labels. Would love the strawberry jam label too because I’m making it too. Blessings to you from Arizona where it is getting quite warm.
Thanks, Dorothy! Sending the labels your way 🙂
Hi, could you use almond butter for this recipe please?
Sounds so good but can't eat peanuts
Thank you so much!!
D
Hi Dejus, I think that should work fine!
I just found your website! I absolutely love shortbread and peanut butter. Don't wait till Christmas to make them.
Please send me the labels so I can gift them!
Thanks for a great site.
Welcome, Debbie! Sending the labels your way 🙂
I look forward to receiving your emails with recipes and Scripture plus what you’re listening to. I’ll be trying this recipe soon and would like the labels to download. Thanks!
I'm so glad you're enjoying the site, Jan! Sending the labels your way 🙂
I will be making these for my husband, he loves peanut butter and shortbread!
would love the labels to make this a real treat,
Awesome, they're bound to please him! Just sent the labels!
Thank you for this awesome recipe. I would like request your labels please, thank you!
Sure, they're on the way, Diana!
Will be trying the recipe this week to give as a gift. Thanks for sharing so many wonderful ideas. Love the creativity.
Would appreciate receiving the label
Happy to send them, Caryn!
THANK YOU Chris, Love, Love the recipe.
The labels are so sweet and would love to make recipe for neighbors and add the labels...
Can't wait!!!
You're welcome! Sending the labels now, Donna!
Planning to make these delicious cookies next week for a girlfriend gathering. The labels will be a perfect touch! Thank you for sharing them.
Sounds like fun, the labels should be in your email.
I so appreciate your website thank you for all your efforts, could you please send the lables.
Thank you, Alice! Sending the labels now.
I love this recipe he is and so many of your other recipes. Shortbread is my definite favorite.
Please email me the labels, they are so cute! Thank you.
Happy to send the labels, Donna!
I am new to your site, but just love it, the recipes, the scriptures and the suggestion for the music which I always listen to. I am going to make these cookies right now to take as a gift to dinner tonight. Can I use chunky peanut butter? Have boxes and would love the link to the labels
ps: I made cookbooks for my family and friends this past christmas and added my favorite scriptures at the bottom of each recipe. Definitely the recipe for life!
Hi Patty, so happy you've enjoyed the website.
Regarding your question, chunky peanut butter should work fine.
I love that you made cookbooks for your family and friends and included Scriptures! 🥰
Please send PDF for labels, box, etc. I look forward to using them.
Sure, just sent them Harrier!
I am really enjoying your website and seeing all the yummy recipes. Thank you so much for coming up with all the easy recipes. I know that if you post it It will be a keeper.
Please send the pdf for the label.
Thanks again!
I love shortbread, gifted it last New Year's Eve at my dinner party. Please send me labels. Thank you so much. Kathy
Sending them now, Kathy!
Thanks so much, Jeannie! Happy to send the labels.
Your recipe is what I like - with minimal ingredients. Please send me the labels for these peanut butter cookies.
Sure, send them now, C!
Absolutely delicious! Please send labels. Thanks
Happy you enjoyed them, Stephanie! The labels have been sent.
Would love the labels, please!
Your recipes are so easy and delicious.
Looking forward to making these cookies and sharing 🤗
Sure, happy to send them, Di!
They look wonderful...please send the labels! A great housewarming gift for this summer.
Thanks,
Anne
Great idea! The labels are in your email, Ann! Enjoy!
These sure sound yummy ! There goes the diet ! I would appreciate receiving the labels. Thanks so much.
Haha, I know what you mean! Happy to send the labels, Kelly!
Another label to add to my collection. Awesome recipe. Please send link Chris.
Thanks again,
Deborah
Sure, send them now, Deborah!
Dear Chris,
As always, you give us the complete package - directions for cookies, tips to help all go well, and beautiful free packaging ideas. Please send the labels.
Thank you,
Sue
Thanks, Sue! Sent the labels, enjoy!
Looks great,trying tomorrow. Please send pdf for the labels. Thank you!
Thanks, John! The labels should be in your email! Enjoy!
Adding to the shopping list to make. Def want the labels
Hope you enjoy them, Steph! Sending the labels now.
Oh. My. Goodness. Dough came together lickety split. Used mini chips. Packed into a 4 1/2 x 13 1/2 removable bottom tart pan. Baked 35 minutes, rested in tart pan 20 minutes, popped right out onto cutting board, sliced in17 pieces, put back on cookie sheet, back in turned off oven for 1 3/4 hour. Cooling on cooling rack. Thought they were not peanut buttery enough until they cooled down.......they are very peanut tasting, shattering crisp, and the most ridiculously easy cookie I've made. Delicious!!
Yay! So happy you enjoyed them, Nancy! Thanks for taking the time to leave a review!
Please send me PDF labels. These look delicious!
Happy to send them, Leslie!
Thank you Chris for recipe. Looks yummy! Anxious to try. Please send the labels for the perfect little gift.
Happy Memorial Day!
Gayle
Hope you got them, Gayle. At first the email was returned but then I sent it again and it seemed to go through.
Would love the labels!
Sure, just sent them, Nec!
You have the best-looking photos of any food site I have seen! Beautiful! If you would share the pdf for labels, I will definitely use them
Thank You
Thanks so much, Gail, we appreciate your kind words! The labels should be in your email.
Love your recipes! And would love the pdf for the labels!
Thank you!
Happy to send them, Dee!
Has anyone actually made these. It’s not very helpful leaving a review telling people you are going to make them in the future.
Hi Joanne, this was the day the recipe came out so no one had tried them yet. But, if you scroll through the comments now (2 days later), there are several reviews from people who have tried the recipe.
Please send labels. I love your recipes
Sure, they should be in your email, Debbie!
Yes, please send the labels, they are definitely cute! Thanks so much for all your recipes. Everyone one I've tried is a 5* winner!
Oh my stars, these look fabulous. Please send me the pdf for labels. I cannot wait to get home and try this out. All of your recipes sound so yummy, thank you
Thanks, Rose! Happy to send the labels!
CHRIS THESE LOOK LIKE ANOTHE SUCCESS! MAY I PLEASE HAVE THE LABLE AND BOX LINK
THANKS FOR ALL THE TIME YOU PUT INTO THESE RECIPES, YOUR LOVE REALLY SHINES THROUGH
Thanks so much, Shelly! Just sent you the labels and box info!
I love anything peanut butter so I will try these for sure. I'm also a fan of shortbread so I am looking forward to trying this recipe. I have tried lots of your recipes and have passed them on to friends. I would like the labels for these also.
So happy you've enjoyed our recipes, Teddie! Sent the labels to your email.
Thank you for the recipe. I have loved every one of your recipes. Would love to print the labels.
Happy to send them, Jo!
These look really good. I will make them next week after the Memorial Day festivities. Can you tell me where you got the blue and white muffin pans? I just love the way they look. Thanks and have a nice weekend.
Hi Karen, hope you enjoy them. The muffin tin came from a consignment shop - sorry I don't have a better answer!
These look delicious. Please forward the labels for the boxes.
Sure, just sent them, Barb!
Do you know how long to bake these in a mini muffin tin?
Hi Debbie, I haven't tested them in a mini muffin pan. It will take less time but I can't give you an exact time.
I would love the labels please!
Happy to send them, Laurie!
Do you think these would work in a mini muffin tin?
Thanks
T.P.
Hi Terri, I think that should work fine. I haven't tested them in a mini muffin pan so I can't give you an exact time. The baking time will be shorter though, for sure.
Please forward file for labels. Thank you for sharing your recipes.
You're welcome, Bonnie. Happy to send the labels.
I can't wait to try this recipe! All of your recipes I have tried have turned out beautifully! Please send the labels that go with this recipe
Thanks so much, Cyndy, so happy you've enjoyed our recipes! Hope you enjoy these cookies and the labels.
Oh, my goodness, I am making these today!! And, yes, I would love to have these adorable labels!! Thank you, Chris! Have a fabulous Memorial Day weekend!🇺🇸🍪
Thank you, Freddi! Hope you enjoy them! The labels are in your email.
i haven't made them yet but I will I just love your recipes and mostly your videos what cooking spray do you recommend for baking , thank you diana from Toronto
Hi Diana, I have tried lots of sprays. I like Pam (regular and olive oil) and our local grocery store spray too.
I love these labels and would like to have them. Thank you!
Sure, happy to send them, Helene!
I love your shortbread recipes, and can’t wait to try these out. Please send the label file. I can’t eat them all and continue to try your recipes! Thank you
Haha! We have to give lots away! So happy we have neighbors who appreciate food gifts! Sent the labels!
I am a big fan of shortbread cookies, and I'm also a fan of peanut butter, so needless to say, I'm anxious to give these a try. So, of course, I would love the labels as well. I am so happy I found your wonderful site.
Thanks, DoLee! The labels have been sent!