Servings: 2 dozen cookies
- 2 cups (4 sticks) unsalted butter, softened
- 1 cup sugar
- 5 cups all-purpose flour
- 1 cup semi-sweet chocolate chips
- 1/4 cup coconut oil, divided
- 1/2 cup creamy natural peanut butter
Step 1Preheat oven to 300°F and line rimmed baking sheet with oven-safe parchment paper.
Step 2Using stand mixer, cream together butter and sugar on medium-high speed until smooth and fluffy, 2-3 minutes. Reduce mixer speed to low and slowly add in flour, 1/2 cup at a time, until all flour is incorporated.
Step 3Remove dough from mixer and, using your fingers, gently press into prepared baking sheet, spreading dough out to about 1 inch thickness. Bake until lightly browned, 25-30 minutes. Let cool completely.
Step 4Meanwhile, place chocolate chips and 2 tablespoons coconut oil in microwave safe bowl and heat until melted, 2-3 minutes, stirring every 45 seconds.
Step 5Place peanut butter and remaining 2 tablespoons coconut oil in second microwave safe bowl and heat until melted, about 30-40 seconds.
Step 6Once shortbread is completely cooled, use sharp knife or pizza wheel to slice shortbread into cookie bars about 1/2-inch wide by 2-inches long.
Step 7Working one at a time, slowly dip one third of each shortbread bar into melted chocolate. Place on parchment paper and continue until all shortbread bars are dipped in chocolate.
Step 8Use large spoon to carefully drizzle melted peanut butter over chocolate coated section of each shortbread bar. Let cool 30 minutes in refrigerator to let chocolate set before serving.
Cookies can be stored in an air-tight container for up to 10 days.