I got this recipe from the Land ‘O Lakes website.
Think they’d be pissed off if I used the cheap butter?
One note, you MUST use Ghiradelli chocolate chips, do not ghetto out on me! I never thought there was a difference before I actually decided not to reach for the bottom-shelf, dusty chocolate rabbit pellets. There IS a difference, people.
3/4 cup butter, softened
1/3 cup creamy peanut butter
2/3 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
2/3 cup mini real semi-sweet chocolate chips
1 1/3 cups mini real semi-sweet chocolate chips
2 tablespoons vegetable oil
Heat oven to 375°F. Combine butter, peanut butter, sugar and vanilla in large bowl. Beat at medium speed, scraping bowl often, until creamy. Reduce speed to low; add flour. Beat just until mixture forms a dough. Stir in 2/3 cup mini chocolate chips.
Spread dough evenly into lightly greased 15x10x1-inch jelly-roll pan. Bake for 12 to 15 minutes or until set and lightly browned. Immediately cut shortbread crosswise into 6 equal pieces; then cut 10 rows lengthwise. Cool completely. Remove from pan.
Place all coating ingredients in small microwave-safe bowl. Microwave on HIGH (100% power) until almost melted (30 seconds to 1 minute). Stir until smooth. Dip 1 end of each cookie into chocolate coating; place onto wire rack over waxed paper. Let stand until chocolate coating is set (1 hour).