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Baking recipe · from the recipe book

Salted Peanut Chocolate-Dipped Shortbread Fingers

Buttery, sandy shortbread fingers rich with peanut butter and chopped roasted peanuts, half-dipped in glossy melted chocolate and showered with more crunchy peanuts.

Salted Peanut Chocolate-Dipped Shortbread Fingers

Ingredients

  • 1½ cups180 gAll-purpose flour
  • 2½ tbsp20 gCornstarch
  • ⅔ cup140 gUnsalted buttersoftened
  • 3 tbsp50 gPeanut butter, no salt addedroom temperature
  • ½ cup55 gPowdered sugar
  • 1½ tbsp packed20 gBrown sugarpacked
  • 1 tsp4 gVanilla extract
  • ¼ tsp2 gSalt
  • ½ cup70 gDry-roasted peanuts, unsaltedfinely chopped, divided
  • ⅔ cup100 gSemisweet chocolate chips

Steps

  1. Finely chop the dry-roasted peanuts and divide them: about two-thirds for the dough and the remaining one-third for topping.
  2. In a bowl, whisk the flour, cornstarch and salt together.
  3. In a large bowl, beat the butter, peanut butter, powdered sugar and brown sugar until creamy and light, about 2 minutes, then beat in the vanilla.
  4. Add the flour mixture and mix on low just until a soft dough forms, then stir in the two-thirds portion of the chopped dry-roasted peanuts.
  5. Press the dough evenly into an 8-inch square pan lined with parchment, cover and chill for 30 minutes so it holds its shape.
  6. Preheat the oven to 325°F (165°C) while the dough chills.
  7. Lift the dough out on its parchment and cut it into 12 fingers, about 2/3 by 4 inches; set them 1 inch apart on a parchment-lined baking sheet and prick each a few times with a fork.
  8. Bake for 20 to 24 minutes, until the edges are light golden and the tops look dry.
  9. Cool on the sheet for 10 minutes, then move to a rack and cool completely, about 20 minutes.
  10. Melt the chocolate chips in a small bowl in the microwave in 20-second bursts, stirring between each, until smooth.
  11. Dip one end of each cookie into the melted chocolate, let the excess drip off, set on parchment and sprinkle with the remaining one-third of the chopped dry-roasted peanuts.
  12. Let the chocolate set at room temperature or in the fridge for 15 to 20 minutes before serving.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Peanuts, Gluten. Some brands contain soy.

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Saved in the Every Helping recipe book on October 24, 2026.

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