Recipes and Cooking Chocolate-Peanut Butter Shortbread Bites 5.0 (4) Add your rating & review This chocolate and peanut butter shortbread cookie recipe is drizzled with even more chocolate and peanut butter. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on July 17, 2014 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Prep Time: 35 mins Bake Time: 20 mins Cool Time: 5 mins Total Time: 1 hrs Servings: 32 Yield: 32 cookies Jump to Nutrition Facts Ingredients 1 ½ cup all-purpose flour ⅓ cup sugar ¼ cup unsweetened cocoa powder ⅔ cup butter, cut up ¼ cup creamy peanut butter ½ cup semisweet chocolate pieces 1 tablespoon shortening ½ cup peanut butter-flavor pieces Directions Preheat oven to 325°F. In a food processor combine flour, sugar, and cocoa powder. Cover and process with on/off pulses until well mixed. Add butter and peanut butter. Cover and process with on/off pulses until mixture starts to cling. Transfer to a large bowl. Form mixture into a ball and knead until smooth. On a lightly floured surface, roll dough until 1/2 inch thick. Using 1- to 2-inch cookie cutters, cut dough into desired shapes. Place cutouts 1 inch apart on an ungreased large cookie sheet. Bake for 20 to 25 minutes or until centers are set. Cool on cookie sheet for 5 minutes. Transfer cookies to a wire rack set over waxed paper; cool. In a small microwave-safe bowl microwave chocolate pieces and 1 1/2 teaspoons of the shortening on 50 percent power (medium) about 2 minutes or until melted, stirring once. In another small microwave-safe bowl microwave peanut butter pieces and the remaining 1 1/2 teaspoons shortening on 50 percent power (medium) about 2 minutes or until melted, stirring once. Spread half of the cookies with melted peanut butter mixture and the other half with melted chocolate mixture. Drizzle cookies with the mixture that is opposite of the spread. To Store: Layer cookies between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days or freeze for up to 3 months. Rate it Print Nutrition Facts (per serving) 113 Calories 7g Fat 11g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 32 Calories 113 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 10mg 3% Sodium 51mg 2% Total Carbohydrate 11g 4% Total Sugars 5g Protein 2g Calcium 5mg 0% Iron 0.6mg 3% Potassium 41mg 1% Folate, total 12.9mcg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.