1 3/4 cups
unbleached all-purpose flour
1/2 cup (1 stick)
unsalted butter, softened
firmly packed brown sugar
Stevia In The Raw® Bakers Bag
large egg, at room temperature
creamy peanut butter (with salt), at room temperature
unsalted roasted peanuts, finely chopped
raspberry fruit spread
Set racks in the top and bottom third of the oven and preheat the oven to 350 degrees F. Line 2 baking sheets
with baking parchment and set aside.
In a small bowl
, whisk together the flour
, baking soda, and salt, and set aside.
In a deep mixing bowl
, use a hand mixer on medium-high to beat the butter with the brown sugar for 2 minutes. Add the stevia and beat for 1 minute. Mix in the egg and vanilla until well blended. Add the peanut butter. Using the lowest speed, mix in the dry ingredients until the dough almost comes together. Using a spatula, work with dough 5-6 times to complete blending in the dry ingredients. Divide the dough into two parts, wrap half in plastic wrap, and set aside.
Place the chopped peanuts
in a small bowl. Breaking off pieces, roll the dough into 1-inch balls. Roll each ball in the peanuts, then place on a prepared baking sheet and pressing gently with the tip of your thumb, make a shallow hollow in the ball. The dough will crack. If desired, gently shape it to reduce the cracks. Repeat, placing the cookies 1 1/2 inches apart, with 12 on each baking sheet.
Bake the cookies for 6 minutes. Rotate and reverse the baking sheets in the oven. Bake for about 6 minutes longer, or until the cookies are lightly golden. Using the tip of a wooden spoon handle, very gently press the hollow in each cookie to reform it. Transfer the cookies to baking racks to cool. Repeat, shaping and baking the remaining dough.
When the cookies are completely cool, spoon a scant half-teaspoon of the raspberry fruit spread into the hollow. Serve immediately. Only fill cookies being served the day they are baked. Store the rest in an airtight container for up to 1 week, then fill before serving.
cal. (kcal) 210,
Fat, total (g) 13,
sat. fat (g) 5,
carb. (g) 20,
fiber (g) 1,
pro. (g) 5,
sodium (mg) 90,
Percent Daily Values are based on a 2,000 calorie diet