This easy shortbread recipe makes a large batch to give as gifts or for your holiday cookie tray.
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3/4 cup Land O Lakes® Butter, softened
1/3 cup creamy peanut butter
2/3 cup sugar
1 teaspoon vanilla
2 cups all-purpose flour
2/3 cup mini semi-sweet chocolate chips
1 1/3 cups mini semi-sweet chocolate chips
2 tablespoons vegetable oil
Heat oven to 375°F. Lightly grease 15x10x1-inch baking pan; set aside.
Combine butter, peanut butter, sugar and vanilla in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour; beat at low speed just until mixture forms a dough. Stir in 2/3 cup mini chocolate chips.
Spread dough evenly into prepared pan. Bake 12-15 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 bowl. Microwave 30-60 seconds or until almost melted. Stir until smooth.
Dip 1 end of each cookie into chocolate coating; place onto cooling rack over waxed paper. Let stand 1 hour or until chocolate coating is set.