Raspberry Super Dark Chocolate Peanut Butter Cup Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup salted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 6 Justin’s Super Dark Chocolate Peanut Butter Cups, chopped
  • ½ cup frozen raspberries

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine the flour, baking soda, and salt. Whisk together and set aside.
  3. In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy. Beat in the egg and vanilla. Slowly add the flour mixture, and mix until just combined. Fold in the peanut butter cups and raspberries.
  4. Scoop dough balls (about 2 tablespoons each) onto a cookie sheet 2 inches apart. Bake 10-12 minutes, or until just golden brown. Remove from oven and cool on pan 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
INGREDIENTS
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup salted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 6 Justin’s Super Dark Chocolate Peanut Butter Cups, chopped
  • ½ cup frozen raspberries
DIRECTIONS
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine the flour, baking soda, and salt. Whisk together and set aside.
  3. In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy. Beat in the egg and vanilla. Slowly add the flour mixture, and mix until just combined. Fold in the peanut butter cups and raspberries.
  4. Scoop dough balls (about 2 tablespoons each) onto a cookie sheet 2 inches apart. Bake 10-12 minutes, or until just golden brown. Remove from oven and cool on pan 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
Great Summer Recipes
Cinnamon Almond Carrot Cake Muffins on a cooling rack with peanut butter spread on the half cut muffin on a white background

This is usually where I’d make a clever joke about rabbits, but when it comes to my Cinnamon Almond Carrot Cake Muffins, I don’t mess around. Trust me, the joke I had was good. Real good. Make sure you hurry to the grocery store and get everything you need—don’t forget JUSTIN’S® Cinnamon Almond Butter. Okay, I didn’t really have a joke. I couldn’t think of anything.

 

No Bake PB & J Bars with heart-shaped jelly center with a spoonful of peanut butter on white background with crumbs

Peanut butter and jelly is a classic combination. These No-Bake PB&J Bars are packed with JUSTIN’S® Classic Peanut Butter and are so good and you don’t even need to get a single knife dirty!

 

Celery sticks with peanut butter, grapes and blueberries on top.

Silly Celery Critters are far superior to Ants on a Log. Just sayin’.

Easy Peanut Butter Fudge in cupcake wrappers stacked on a cloth with Justin's peanut butter and milk jar in the background

Chocolate fudge is a classic treat that’s been made for hundreds of years. Probably. I don’t know the history of fudge, but I do know the history of my Easy Peanut Butter Fudge! It’s made with JUSTIN’S® Classic Peanut Butter and is a fun new take on the historic delicacy.

 

Cookie Dough Protein Balls in a white measuring cup on top of a blue patterned white cloth on top of a wood background

Remember when your mom would tell you not to eat all the cookie dough? Well, I created these Cookie Dough Protein Balls just so you could! The best part is they’re made with JUSTIN’S® Vanilla Almond Butter and full of protein. So you actually should eat all of these. These are great for kids’ snacks, after a workout, or anytime you pass by them in your kitchen.