PB Chocolate Cookies

1. Cream the butter, sugars, and peanut butter in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy (2-3 minutes).
2. Add the heavy cream and vanilla. Mix until combined.
3. Add the all-purpose flour, unsweetened cocoa powder, and baking soda. Mix until combined and no dry ingredients are visible.
4. Cover the bowl with kitchen plastic and refrigerate for 20-30 minutes.
5. Meanwhile, preheat the oven to 350 F.
6. Once dough has chilled, remove it from the refrigerator. Using a cookie scooper, scoop the dough onto the parchment paper lined baking sheet, leaving 1-2 inches between each scoop.
7. Bake on the middle rack for 18-20 minutes until edges are set and slightly cracked.
8. Once baked and while still warm, rotate each cookie in small circles inside of a cookie cutter or cup to create neat, round cookies. Cool to room temperature.
9. Dip half of each cookie into the melted dark chocolate, top with peanuts and warm peanut butter drizzle.