Richard Espy

Peanut Butter and Nutella Swirl Sandwich Shortbread Cookies

Rich peanut butter shortbread with a decadent Nutella swirl, perfect for any dessert lover.

Ingredients

• 2 cups (400 g) unsalted butter, room temperature
• 1 cup (200 g) sugar
• 1/2 cup (120 ml) light brown sugar, packed
• 1 cup (250 g) creamy peanut butter
• 1/2 cup (60 g) bread flour
• 2 cups (240 g) rye flour
• 1/2 cup (60 g) peanut butter powder
• 1/2 teaspoon (2.5 ml) salt
• 1 cup (250 g) Nutella, slightly warmed for easy spreading

Instructions

1. Cream the Butter and Sugars: In a large mixing bowl, cream together the unsalted butter, sugar, and light brown sugar until light and fluffy, about 2-3 minutes with an electric mixer.
2. Add the Peanut Butter: Mix in the creamy peanut butter until smooth, about 1 minute.
3. Add the Dry Ingredients: In a separate bowl, whisk together the bread flour, rye flour, peanut butter powder, and salt. Gradually add the flour mixture to the butter-sugar mixture, mixing until just combined.
4. Rest the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
5. Flatten the Dough: Line a sheet pan with parchment paper. Place the dough on the parchment, then cover it with another sheet of parchment paper. Use a second sheet pan to press down and flatten the dough evenly. Refrigerate the flattened dough to firm up.
6. Add the Nutella Swirl: Remove the dough from the refrigerator and discard the top layer of parchment paper. Spread the Nutella evenly across the surface of the dough using a spatula.
7. Roll and Chill: Roll the layered dough into a tight log using the parchment paper to help. Wrap the log in plastic wrap and refrigerate for at least 2 hours, or until firm.
8. Slice and Bake: Preheat your oven to 400°F (180°C). Line a baking sheet with parchment paper. Remove the dough log from the refrigerator and slice it into 1/2-inch (1.25 cm) thick rounds. Place the slices on the prepared baking sheet, leaving about 1 inch (2.5 cm) of space between each.
9. Bake: Bake for 16-18 minutes, or until the edges are golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.