Peanut butter choc chip shortbread

This morning's mission is shortbread. I've never even made regular stuff but instead of starting there (because a) I love a challenge and b) Tom doesn't fancy shortbread) I went straight for peanut butter.

Thanks to http://theviewfromthegreatisland.blogspot.co.nz for the recipe...

1/2c (approx 125g) of room temperature, unsalted butter

1/3c peanut butter

1/2tsp vanilla

1 1/4c all purpose flour

1/4c icing sugar

1/2tsp sea salt (which I just happened to have in the cupboard- who'd have thought?)

3/4c milk choc chips

- Cream butter and peanut butter. Add vanilla.

- In a seperate bowl, combine sugar, flour and salt. Add to wet ingredients and mix until just combined. (At this point, because I only started with 110gm butter I had to add a little more because it was just too crumbly)

- Stir in chocolate chips (I only used about 2/3 of what I had, and am leaving the rest to put on the top.

- Roll into a log (on grease proof paper). Wrap, and refrigerate for a few hours.

- Cut into short-bread style thick slices and bake for 12-14 minutes (presumably on 180 deg C)

I have used Pams dark compound chocolate drops, but the recipe does say MILK CHOCOLATE- apparently this is needed to complement the peanut butter... So I gave in and went and bought some Nestle milk choc drops to put on the top, and had a sneaky taste of the cookie dough before baking it, it tasted good. But I do think that the milk choc drops on top, which softened but didn't totally melt, really made the cookies. These are crisp and buttery (or peanut buttery!) like shortbread should be, and since I'm also not a huge shortbread fan I love the chocolate addition. I had them in the fridge for about 2 hours and they were perfect slicing texture (almost rock hard!) I LOVE THESE! Yum.