My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
2 tablespoons JUSTIN’S® Classic Peanut Butter
⅓ cup Coconut Oil, softened (consistency of butter, not melted)
½ cup Granulated Sugar
½ cup Brown Sugar, packed
1 Egg
2 teaspoons Vanilla Extract
1 ¾ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
¾ cup chopped White Chocolate Peanut Butter Cups
1. Using an electric stand or hand mixer, cream together the coconut oil, JUSTIN’S® Classic Peanut Butter, egg, both sugars, and vanilla, at a medium speed until light and fluffy.
2. Add the flour, baking soda, salt, and mix until just combined.
3. Fold in the white chocolate peanut butter cups.
4. Using a small scoop, form the dough into 15-20 balls (about the size of a golf ball).
5. Place on a plate and press each down slightly.
6. Cover and refrigerate the dough for at least 2 hours.
7. Preheat the oven to 350°F.
8. Line a baking sheet with parchment paper.
9. Place the dough balls 2 inches apart on the baking sheet lined with parchment paper.
10. Bake for 9 to 10 minutes. (They should appear slightly undercooked).
11. Allow the cookies to cool on the baking sheet for 5 to 10 minutes.
Taco Tuesday should be for everyone – vegan and omnivore alike. Vegan Tacos with Seared Tofu, Veggies, and Spicy Coconut Almond Sauce are flavorful and substantial enough to satisfy the most enthusiastic meat-eaters and most committed vegans. These tacos are crunchy and flavorful, with a kick of heat. Make them once, and you’ll stop limiting yourself to tacos on only one day of the week.
2 tablespoons JUSTIN’S® Classic Peanut Butter
⅓ cup Coconut Oil, softened (consistency of butter, not melted)
½ cup Granulated Sugar
½ cup Brown Sugar, packed
1 Egg
2 teaspoons Vanilla Extract
1 ¾ cups All-Purpose Flour
1 teaspoon Baking Soda
½ teaspoon Salt
¾ cup chopped White Chocolate Peanut Butter Cups
1. Using an electric stand or hand mixer, cream together the coconut oil, JUSTIN’S® Classic Peanut Butter, egg, both sugars, and vanilla, at a medium speed until light and fluffy.
2. Add the flour, baking soda, salt, and mix until just combined.
3. Fold in the white chocolate peanut butter cups.
4. Using a small scoop, form the dough into 15-20 balls (about the size of a golf ball).
5. Place on a plate and press each down slightly.
6. Cover and refrigerate the dough for at least 2 hours.
7. Preheat the oven to 350°F.
8. Line a baking sheet with parchment paper.
9. Place the dough balls 2 inches apart on the baking sheet lined with parchment paper.
10. Bake for 9 to 10 minutes. (They should appear slightly undercooked).
11. Allow the cookies to cool on the baking sheet for 5 to 10 minutes.
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.
My Gluten-Free Almond Butter Blueberry Muffins are a simple twist to a timeless recipe. It’s gluten and dairy free so that anyone can enjoy this delicious dessert.
Looking to shake up dinner time? Look no further. This Thai Curry Soup with Crunchy Coconut Almond Butter is anything but ordinary. Nobody ever went wrong with sauteed onion, garlic, ginger, and red curry, but adding a handful of crunchy, coconut-y roasted chickpeas on top takes this soup to the next level. Best of all? You can enjoy all this flavor with only about thirty minutes of hands-on cooking time.
Sometimes you want pumpkin pie but don’t have the oven space for it. Or maybe you want pumpkin pie, but with real-food ingredients. Or maybe you want pumpkin pie but hate cutting a circle into equal pieces. Whichever group you fall into, Raw Maple Almond Pumpkin Pie Bars solve your problem. These bars combine the coolest ingredients to make the pumpkin pie flavor you love without forcing you to turn on your oven. Instead, just pop them in your freezer to firm up, cut them into squares, and enjoy. It’s that simple.
When I was a kid, one of my favorite snacks was fruit. But, then I started making nut butter and it all turned around. Yep, you better believe it. I started making crispy rice treats and snazzing them up with all kinds of goodies: dark chocolate, sea salt, and of course, any of your favorite JUSTIN’S® Nut Butters. Feel like a kid again with my nut butter rice crispy treats with dark chocolate & sea salt.
Cookie dough? Check. Fudge? Check. JUSTIN’S® Chocolate Hazelnut and Almond Butter? Check. The gang’s all here and ready to make some Chocolate Hazelnut Cookie Dough Fudge. It’s a chocolatey treat that you won’t be able to put down.
