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).

My niece Ava helping out! (well, she did nothing but pose cutely but that's important too!)

Trust me, using Ghiradelli chips makes a difference. Don't use the crappy off brand kind or I'll cut ya!

Using mom's skanky 40 year old hand mixer, an actual gift from her wedding (no joke)