Theromix Peanut Butter & Choc Chip Shortbread - ThermoFun - Week 29
Serving Size
approx. 18
Ingredients
- 90g milk choc chips
- 60g dark choc chips
- 90g butter, cubed softened
- 80g peanut butter
- ½ teaspoon vanilla bean paste
- 200g plain flour
- 40g icing sugar
- ½ teaspoon salt
Instructions
- Place milk and dark choc chips in TM bowl and roughly chop 2 sec / speed 6 (aiming for each chip to be roughly quartered in size). Set aside.
- Place butter, peanut butter and vanilla and mix together 10 sec / speed 4. Scrape down and repeat.
- Add flour, sugar and salt and mix 10 sec / speed 5 scrape down and repeat.
- Add choc chips and combine 5 sec / speed 4 / Reverse.
- Tip the sandy like mixture onto a piece of baking paper. Using the warmth of your hands, push the mixture into a very firm log shape approx. 5cm in diameter and wrap baking paper tightly around it. Refrigerate for min 1 hour.
- Preheat oven to 180°C and line a baking tray.
- Unwrap the log and gently slice 8mm thick slices of shortbread.
NB: If biscuits crumble, use your hands to press and reform each one into a firm disc, to prevent cracking. - Place onto lined baking tray and bake 12 mins or until lightly golden.
NB: do not over bake.
© 2025 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.
This recipe was inspired by and tweaked to be made in the Thermomix from omgchocolatedesserts.com
Theromix Peanut Butter & Choc Chip Shortbread - ThermoFun - Week 29
Serving Size
approx. 18
Ingredients
- 90g milk choc chips
- 60g dark choc chips
- 90g butter, cubed softened
- 80g peanut butter
- ½ teaspoon vanilla bean paste
- 200g plain flour
- 40g icing sugar
- ½ teaspoon salt
Instructions
- Place milk and dark choc chips in TM bowl and roughly chop 2 sec / speed 6 (aiming for each chip to be roughly quartered in size). Set aside.
- Place butter, peanut butter and vanilla and mix together 10 sec / speed 4. Scrape down and repeat.
- Add flour, sugar and salt and mix 10 sec / speed 5 scrape down and repeat.
- Add choc chips and combine 5 sec / speed 4 / Reverse.
- Tip the sandy like mixture onto a piece of baking paper. Using the warmth of your hands, push the mixture into a very firm log shape approx. 5cm in diameter and wrap baking paper tightly around it. Refrigerate for min 1 hour.
- Preheat oven to 180°C and line a baking tray.
- Unwrap the log and gently slice 8mm thick slices of shortbread.
NB: If biscuits crumble, use your hands to press and reform each one into a firm disc, to prevent cracking. - Place onto lined baking tray and bake 12 mins or until lightly golden.
NB: do not over bake.
© 2025 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.
Theromix Peanut Butter & Choc Chip Shortbread - ThermoFun - Week 29
Serving Size
approx. 18
Ingredients
- 90g milk choc chips
- 60g dark choc chips
- 90g butter, cubed softened
- 80g peanut butter
- ½ teaspoon vanilla bean paste
- 200g plain flour
- 40g icing sugar
- ½ teaspoon salt
Instructions
- Place milk and dark choc chips in TM bowl and roughly chop 2 sec / speed 6 (aiming for each chip to be roughly quartered in size). Set aside.
- Place butter, peanut butter and vanilla and mix together 10 sec / speed 4. Scrape down and repeat.
- Add flour, sugar and salt and mix 10 sec / speed 5 scrape down and repeat.
- Add choc chips and combine 5 sec / speed 4 / Reverse.
- Tip the sandy like mixture onto a piece of baking paper. Using the warmth of your hands, push the mixture into a very firm log shape approx. 5cm in diameter and wrap baking paper tightly around it. Refrigerate for min 1 hour.
- Preheat oven to 180°C and line a baking tray.
- Unwrap the log and gently slice 8mm thick slices of shortbread.
NB: If biscuits crumble, use your hands to press and reform each one into a firm disc, to prevent cracking. - Place onto lined baking tray and bake 12 mins or until lightly golden.
NB: do not over bake.
© 2025 Copyright, Legal Notice and Disclaimer: Design, photography and text copyright © ThermoFun 2014-2021. Tips and tricks within are the work of the author or nominated parties who have no association with Vorwerk or Thermomix in Australia and therefore are not official, or have the approval of Vorwerk or Thermomix in Australia. None of the recipes that appear here are tested or approved by Thermomix Australia or Vorwerk. Any thoughts expressed on this site are the authors own and are not sponsored by products unless clearly stated. Any nutritional values published on this website are general indications only, for more definitive stats use the panels provided on your products.
If you have enjoyed this recipe then please consider leaving a comment. It’s always refreshing to see comments from people that have tried a recipe and found it a success or tweaked it to suit.
Jean Misko says
I’ve just made these and they are delicious. They kept breaking as I was slicing them, but I think that’s because the choc chips weren’t small enough. I love the fact that they aren’t too sweet.