Peanut Butter Shortbread Cookies

Posted on June 24th, 2016, in Desserts, Recipe Videos, Recipes, Sweet Chefs.



Optional Topping

  • 1 cup heavy cream
  • 6 oz. baking chocolate, semi-sweet
  • 1/3 cup roasted peanuts, chopped


Using the paddle attachment of your stand mixer, cream together butter, peanut butter, and SweetLeaf Organic Stevia Sweetener until smooth. Add eggs one at a time, until fully incorporated. Mix in vanilla extract. Add flour and mix on slow until combined.

With a 1-oz. scoop, portion out dough and place on a tray. Refrigerate for 4-6 hours or overnight.

Preheat oven to 325 degrees F. Transfer refrigerated cookies onto a prepared baking sheet, leaving about an inch between each cookie in all directions. Press down on the cookies to flatten them slightly. Bake for 8-12 minutes.

Place chocolate and heavy cream together in a microwave-safe container. Heat for 30 seconds and stir. Heat in 10 second increments until completely melted and smooth. Dip the top of the cookies in the melted chocolate and add a few of the roasted, chopped peanuts. Allow to cool, and enjoy!

Serves: 16

Recipe courtesy of Chef Marcos Castro, pastry chef at The Westin La Paloma Resort & Spa in Tucson, Arizona.

  • Michelle

    Could oil be used to sub for butter?

    • SweetLeaf Stevia

      If you would like to use something other than butter, we suggest that you find an alternative with a similar consistency. Oil might be too much of a liquid, but shortening sticks should work.

  • retiredconservative

    would it be possible to switch out the all purpose flour with something like almond meal flour or even peanut flour?

    • SweetLeaf Stevia

      We don’t see why not. Just make sure that you find an equivalent conversion rate.