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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(14 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 a dairy product made from separating whole milk or cream into fat and…

    • 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 a dairy product made from separating whole milk or cream into fat and…

    • 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…


    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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    Shannon Brown's picture
    Shannon Brown
    18th Oct, 2019
    I've never made shortbread with icing sugar before, and am not entierly sure if this weird, fudgy, brownie-esque texture is normal, but it definitely tastes good. Its quite difficult to mix, I added a tiny amount of water to ny dough to get it to come together, and it definitely would not have worked in my food processor. The biscuits are really delicate, anx I'm dreading icing them in a couple of hours time, but they taste really good.
    20th Nov, 2018
    Love these biscuits but I found that using granulated sugar or a fine sugar worked far better than using icing sugar. After all shortbread recipes use granulated sugar. I dont have too much problem getting the mixture to mould together and love the fact that you just roll it into a sausage leave it to chill and then it cuts nicely into small slices. First time the shapes were oblong second time I made them round
    22nd Aug, 2018
    Few people saying the mixture is too crumbly... I have found that if you over soften the butter slightly in the microwave until almost melted, then chuck everything in the kitchen aid rather than suggested food processor, the mixture comes together nicely into a good dough. Overall really nice biscuits, I often serve them with a whipped chocolate ganache in the middle. :)
    29th May, 2018
    I feel I must defend this recipe, as it has become one of my favourites. Although I agree they are a bit difficult to work. I transfer to a large bowl and bring together with my hands it is crumbly, but persevere, as it will come together. I do half at a time as this makes it more manageable. I also flatten to two discs and wrap them in film to chill for 30mins. Then roll between sheets of film or parchment and cut with 50mm pastry cutter. They are delicate but worth the effort. I also change the filling sometimes to a chocolate cream. https://www.bbc.com/food/recipes/chocolate_buttercream_11918 Go on have a go.
    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.
    26th Mar, 2019
    Could you make the dough the night before and refrigerate overnight?
    goodfoodteam's picture
    28th Mar, 2019
    Thanks for your question. Yes, you can refrigerate overnight.
    5th Oct, 2018
    Could Nutella be used instead of peanut butter?
    goodfoodteam's picture
    12th Oct, 2018
    Thanks for your question. Unfortunately Nutella would make the icing too sweet and create a different consistency but you can use it as an alternative filling if you like.
    11th Feb, 2020
    Nice but would definitely cook the biscuits for 4-5 mins less
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