A chopping board with chocolate peanut butter shortbread sandwiches on top and a glass of milk

Chocolate peanut butter shortbread sandwiches

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(4 ratings)

Prep: 20 mins Cook: 25 mins Plus 1 hr chilling

More effort

Makes about 16

If you love peanut butter, what could be better than peanut buttercream slathered between two chocolate shortbread biscuits? Sure to go down a treat

Nutrition and extra info

  • shortbread dough only
  • Vegetarian

Nutrition: Per shortbread sandwich

  • kcal363
  • fat18g
  • saturates10g
  • carbs44g
  • sugars28g
  • fibre4g
  • protein2g
  • salt0.4g
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    For the shortbread

    • 150g golden icing sugar
    • 225g butter, at room temperature



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 300g plain flour, sifted, plus extra for dusting
    • 55g cocoa powder, sifted

    For the peanut buttercream

    • 300g golden icing sugar
    • 50g butter, at room temperature



      Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

    • 100g smooth peanut butter

      Peanut butter

      pee-nut butt-ah

      Peanut butter starts with dry roasting peanuts, which concentrates and heightens their flavour…

    • 2-3 tbsp milk



      One of the most widely used ingredients, milk is often referred to as a complete food. While cow…


    1. Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won’t come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5cm in diameter. Wrap in cling film and chill for 1 hr.

    2. Heat oven to 140C/120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely.

    3. To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.

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    Comments, questions and tips

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    23rd Oct, 2017
    The amounts for the shortbread are wrong I added 50g less flour as I thought the wet to dry ratio was out however it needed even less flour the mixture would not come together at all it was just like sand (which is fine for shortbread in a tin but not to hold a shape) so was unable to make into circles for biscuits as it would not hold but made lovely chocolate shortbread. I didn’t make the buttercream as I couldn’t make biscuits!
    14th Oct, 2017
    Cannot comment on the finished result as the dough is still in the freezer but my food processor didn't cope with this amount at all.
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