Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.
But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!
12 JUSTIN’S® Dark Chocolate Peanut Butter Cups, chopped
2 Sticks Cold Butter, cut into small pieces
1 cup Dark Brown Sugar, packed
2/3 cup White Sugar
2 Eggs
2 1/3 cup, plus 1 tablespoon All-Purpose Flour
3/4 teaspoon Baking Soda
1 teaspoon Kosher Salt
Extra Sea Salt for sprinkling
1. Preheat the oven to 350°F.
2. Line the baking sheet with parchment paper.
3. In the bowl of a stand mixer, beat together the butter and sugars until smooth.
4. Add eggs, one at a time, and mix until well combined.
5. Add the dry ingredients (flour through salt) and beat 1 minute.
6. Fold in the JUSTIN’S® Dark Chocolate Peanut Butter Cups.
7. Roll the dough into two level tablespoonfuls balls and place them on the cookie sheet 3 inches apart.
8. Bake for 12 minutes or until golden brown.
9. Sprinkle the warm cookies with sea salt.
Recipe Inspired by Thomas Keller.
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.
12 JUSTIN’S® Dark Chocolate Peanut Butter Cups, chopped
2 Sticks Cold Butter, cut into small pieces
1 cup Dark Brown Sugar, packed
2/3 cup White Sugar
2 Eggs
2 1/3 cup, plus 1 tablespoon All-Purpose Flour
3/4 teaspoon Baking Soda
1 teaspoon Kosher Salt
Extra Sea Salt for sprinkling
1. Preheat the oven to 350°F.
2. Line the baking sheet with parchment paper.
3. In the bowl of a stand mixer, beat together the butter and sugars until smooth.
4. Add eggs, one at a time, and mix until well combined.
5. Add the dry ingredients (flour through salt) and beat 1 minute.
6. Fold in the JUSTIN’S® Dark Chocolate Peanut Butter Cups.
7. Roll the dough into two level tablespoonfuls balls and place them on the cookie sheet 3 inches apart.
8. Bake for 12 minutes or until golden brown.
9. Sprinkle the warm cookies with sea salt.
Recipe Inspired by Thomas Keller.
You don’t need to be scared of mummies in this White Chocolate Almond Butter Mummies recipe. Unless you want to be scared about how amazing they taste. They are so cute it’s spooky. Boo!
Spaghetti and meatballs. Peanut butter and jelly. Biscotti and coffee. These things just go together. My Chocolate Hazelnut Espresso Biscotti is made with JUSTIN’S® Chocolate Hazelnut and Almond Butter and dunks perfect with any cup of Joe…or in this case, a cup of Justin!
Coconuts are fuzzy and hard to eat. But, the truth is that if you can find a real big rock and crack one open, you’ll get real wet from coconut milk. Nobody told me and now my shirt is ruined. Anyways, if you take that delicious coconut meat from the inside, you’ve got yourself one of the delicious ingredients for my Sweet & Salty Almond Butter Coconut Delights. Whip up a batch tonight and don’t forget to bring a towel!
Whether you’re on a gluten-free diet or trying something new, these Fudgy Gluten Free Quinoa Flour Brownies will not disappoint! The chocolaty goodness in these brownies are hard to resist, and did I mention there’s coffee in these? As if you needed another reason to try them. This recipe takes about 45 minutes to make and less than an hour to eat. Kidding, not kidding.
