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!
My Peanut Butter Cake with Chocolate Buttercream is a winner of the “Most Awesomest Cake” award. I always manage to surprise one of my guests when I tell them I’ve made the cake myself. For this delicious dessert I’ve used JUSTIN’S® Classic Peanut Butter and chocolate buttercream. It’ll have you feeling like you just bit into a huge peanut butter cup, proving you can both have your cake and eat it too.
Hotteok is a sweet, yeasty Korean pancake typically filled with cinnamon sugar and serves as a popular street snack. I took this as inspiration to stuff a yeasted dough with, you guessed it, Maple Almond Butter.
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!
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding myJUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!
Don’t be a meanie, eat a panini! My Cheesy Almond Butter, Apple + Bacon Panini has got everything it says in the title and maybe a little more if you add some extra love to the mix. It’s also got JUSTIN’S® Classic Almond Butter in it, which is basically love, anyways.
I was fiddling around in the kitchen trying to find a way to make the smoothest smoothie. Some of them came out pretty rough around the edges but I think I’ve finally cracked it. My Chocolate Hazelnut Banana Smoothie is smoother than silk, finer than wine, and packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. If it was any smoother, you could skip it across a pond.
Did you know there’s pumpkins in the jungle? Maple Pumpkin Monkey Bread is a delicious pull-apart treat that’s so sweet, you’ll forget where you are! I make it with maple syrup, pumpkin puree, and JUSTIN’S® Maple Almond Butter for a delicious dessert that works any night of the week.
