Choco-Nutter Butters (gluten free)

A new take on the old Peanut Butter cookie. People beg me to make these. Then beg for the recipe, so here it is...

overview

prep time 15 min 

total time 1 hour

makes 24 

ingredients

1 cup Smooth Peanut Butter

½ cup sugar

1 egg

garnish:

1 cup semisweet chocolate, chopped
1 tbsp. vegetable shortening
1 cup honey roasted peanuts, finely chopped

directions

Preheat oven to 325°F.
In a medium sized bowl mix all ingredients with large spoon until well blended.
Roll dough into 24 balls; place 4 inches apart, on parchment lined baking sheets. Flatten with fork.
BAKE 20 min. or until lightly browned. Do not over bake. Cool 5 minutes on baking sheets then transfer to wire racks. Cool completely.
Using a double boiler, melt chocolate and shortening until it is smooth. Stirring occasionally helps the lumps to melt away quicker.
Using a butter knife or angled spatula, coat the bottom of the cookie with melted chocolate. Then lightly press the bottom of the cookie into your chopped nuts before placing it back onto the parchment lined cookie sheet it was baked on top side up. Once all cookies have been coated in chocolate and nuts, use the remaining melted chocolate to drizzle over the top of each cookie.

tips & tricks

Store in air tight container with wax paper between each layer. These do freeze well for up to 2 months.

These make the perfect gift for any Gluten Free friend