1 ½ cups (chopped) of JUSTIN’S® Dark and Milk Chocolate Peanut Caramel Nougat Bars and JUSTIN’S® Mini Dark Peanut Butter Cups
For garnish, JUSTIN’S® Peanut Butter Candy Pieces
DIRECTIONS
Melt 1 cup butter in a saucepan over medium heat. Stir until foamy and golden brown with a nutty smell (5–7 minutes). Remove from heat and cool 5–10 minutes.
Whisk browned butter with white sugar and brown sugar until combined. Add vanilla and eggs, mixing until smooth.
In another bowl, whisk flour, cornstarch, baking soda, and salt.
Add the dry mixture to wet ingredients and mix until just combined. Don’t overmix.
Add the chunks of chopped JUSTIN’S® Candy Bars and Mini Peanut Butter Cups (save JUSTIN’S® Peanut Butter Candy Pieces for after baking). Then fold everything gently.
Refrigerate dough for 30 minutes (up to overnight) for thicker, more flavorful cookies-recommended!
Preheat oven to 375 F. Scoop ~2 tbsp dough per cookie onto parchment-lined sheets. Bake 9–12 minutes, until edges are golden but centers look slightly soft. Plug in a few extra chopped pieces of JUSTIN’S® Candy Bars and Mini Peanut Butter Cups and the JUSTIN’S® Peanut Butter Candy Pieces to each cookie. Sprinkle with flaky sea salt.
Rest on baking sheet 5 minutes before transferring to a wire rack. Enjoy!
1 ½ cups (chopped) of JUSTIN’S® Dark and Milk Chocolate Peanut Caramel Nougat Bars and JUSTIN’S® Mini Dark Peanut Butter Cups
For garnish, JUSTIN’S® Peanut Butter Candy Pieces
DIRECTIONS
Melt 1 cup butter in a saucepan over medium heat. Stir until foamy and golden brown with a nutty smell (5–7 minutes). Remove from heat and cool 5–10 minutes.
Whisk browned butter with white sugar and brown sugar until combined. Add vanilla and eggs, mixing until smooth.
In another bowl, whisk flour, cornstarch, baking soda, and salt.
Add the dry mixture to wet ingredients and mix until just combined. Don’t overmix.
Add the chunks of chopped JUSTIN’S® Candy Bars and Mini Peanut Butter Cups (save JUSTIN’S® Peanut Butter Candy Pieces for after baking). Then fold everything gently.
Refrigerate dough for 30 minutes (up to overnight) for thicker, more flavorful cookies-recommended!
Preheat oven to 375 F. Scoop ~2 tbsp dough per cookie onto parchment-lined sheets. Bake 9–12 minutes, until edges are golden but centers look slightly soft. Plug in a few extra chopped pieces of JUSTIN’S® Candy Bars and Mini Peanut Butter Cups and the JUSTIN’S® Peanut Butter Candy Pieces to each cookie. Sprinkle with flaky sea salt.
Rest on baking sheet 5 minutes before transferring to a wire rack. Enjoy!
Sweet, poppable doughnut holes are almost impossible to stop munching on. Well, munch away my friend. Vanilla Almond Baked Doughnut Holes are gluten free and baked instead of fried so you don’t have to feel bad if you munch one or two more than you were planning.
Have you ever heard of the term “Heaven on Earth”? Well, this is what they meant when they said that. This is a Peanut Butter Cup Ice Cream Cake made with JUSTIN’S® organic nut butter cups, brownie mix, fudge sauce, and ice cream. Need I say more?
Thai food at home has never tasted better. Thai Peanut Chicken Lettuce Wraps come together easily with just a few ingredients. Serve them as an appetizer at a party or enjoy them as a main dish. No matter how you choose to enjoy them, you will be glad you made these crispy, savory, sweet lettuce wraps.
