Chocolate Chip Shortbread Cookies with Peanut Butter

Chocolate Chip Shortbread Cookies with Peanut Butter 1/2 cup unsalted butter (room temperature) 1/3 cup creamy peanut butter 1/2 teaspoon vanilla extract 1 1/4 cup all-purpose flour 1/4 cup powdered sugar 1/2 teaspoon sea salt 1/2 cup miniature milk chocolate chips (or 3.2 oz. milk chocolate chopped in small chunks-do not leave large chunks because it will be hard to slice the cookies when you take the dough out the fridge) 1/3 cup miniature chocolate chips Whisk the dry ingredients together and set aside. Cream together softened unsalted butter and peanut butter, then mix in vanilla. Add dry ingredients to butter mixture and mix until the dough comes together. Stir in chocolate chips. Transfer the dough out onto parchment paper ( if the dough is still crumbly work it with your hands until it completely holds together) Form the dough into a log(but press it really well or it will crumble when you slice the cookies) and roll it up in the parchment paper and refrigerate for at least a couple of hours. Preheat the oven to 325 F and line a baking sheet with parchment paper. With a sharp knife slice the log into slices about 1/3 inch ( if the slices crumble a bit, you will have to press it back together with your hands) Bake the cookies for about 12-14 minutes (they will look undone, but don't over bake them) Let them cool for 5 minutes on a baking sheet before transfer them to a rack.