Peanut Butter Shortbread Cookies
- 1/2 cup butter
- 1/2 cup peanut butter
- 1-1/2 Tbsp. SweetLeaf® Organic Stevia Sweetener
- 2 eggs
- 1 tsp. vanilla
- 1 cup all-purpose flour
- 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!
Recipe courtesy of Chef Marcos Castro, pastry chef at The Westin La Paloma Resort & Spa in Tucson, Arizona.