Peanut Butter Shortbread Teabag Cookies

Last week, my new boss and I discovered that we are both tea lovers. I’ve realized that I don’t know too many sole tea drinkers like myself, so it’s an automatic topic of discussion when I meet them. He told me that he is kind of a “tea snob” and I said I might consider myself somewhat of a tea snob as well. He likes all sorts of teas that I have never heard of and prefers to drink loose tea. This is definitely to my advantage because in the office there is a variety of tea to choose from, a glass electric kettle, and some fancy tea infusers. My morning tea just stepped up a notch.

Due to myself being a tea (and cookie) lover, I had two separate friends send me the exact same recipe for these cute teabag cookies. They are simply…how do I put this… sooo “me”. They combine tea, chocolate, baking, cookies, and cute decorating- my favorite things. That being said, I just had to make them and unsurprisingly enough, I had the perfect occasion- a tea party.

I really like peanut butter and chocolate together, so instead of a traditional shortbread cookie, I swapped in a peanut butter shortbread cookie. Really, any type of shortbread cookie will do, so make them as you wish!

Peanut Butter Shortbread Cookies

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Recipe from Rosie’s Bakery Chocolate-Packed, Jam-Filled,  Butter-Rich, No-Holds-Barred Cookie Book

Ingredients:

• 1 ¾ cup flour
• 1/8 teaspoon baking powder
• ½ teaspoon salt
• 1 ½ sticks butter (12 tablespoons)
• 7 ½ tablespoons smooth peanut butter
• 5 tablespoons granulated sugar
• 6 lightly packed tablespoons brown sugar
• ¾ teaspoon vanilla extract
• 1 large egg

Supplies needed for teabag cookies:

• 6 oz chocolate chips
• String
• Fun paper
• Scissors
• Glue
• Frosting tip or small straw to cut a hole in cookies

Sift together the flour, salt, and baking powder in a small bowl. Set aside.

Cream the butter, peanut butter, sugars, and vanilla with an electric mixer until smooth. Add in the egg and mix. Now slowly add in the flour mixture. Mix on low speed until everything is smoothed.

Refrigerate at least 1-2 hours before rolling it out, or put it in the fridge for a few days like I did until you have time to do the tedious part.

When it’s time to roll them out and bake, be sure to cover your cutting board in flour. Roll the dough out just as you do when you are using cookie cutters for sugar cookies.

Since I didn’t have a rectangular cookie cutter, I just cut the tea bags out by hand. To do this, cut a few parallel lines in the width that you want the cookies, and then cut perpendicular for the length of the cookies.

Once you have the rectangular shape you want, trim a triangle off the top two edges to make it in the shape of a tea bag.

Now get out your frosting top or another circular cutting object (straw maybe?) and make a hole at the top where we will insert the string.

Bake at 300 degrees for about 20 minutes, or until golden brown.

Once cooled, we want to dip the bottom of the cookie in chocolate to make it look like there is some tea in our tea bag cookies! Either melt the chocolate in the microwave for about a minute, or melt it in a metal or glass bowl over simmering water. Just dip the bottom of the cookie into the melted chocolate and let it dry on wax paper (preferably overnight or put in the fridge to speed up the process). Once you have your finished cookies, all you need to do is put some string through the hole. Now cut a colorful piece of paper into a square, trangle, heart, etc and glue it to the ends of the string.

And lookie what we have here! These cookies sure do resemble that sacred little bag of tea I cherish every morning.

Want to make these cute teabag cookies? I have created a baking kit to make it easier for you! Check them out over on Etsy.