In a large bowl, add butter and peanut butter. Using a hand whisk, whisk until smooth and combined. Add sugars and mix again. Add the egg and vanilla extract, mix well.
Add the baking soda, baking powder and salt to the wet mixture. Mix again. Add the flour and fold everything with a rubber spatula. The dough should start to come together. Feel free to use your hands.
Lay the dough out onto plastic wrap, fold and form the dough into a flat disc. Place in the fridge for at least one hour.
Remove dough from the fridge and separate the dough into 4 smaller chunks. Between two pieces of plastic wrap, using a rolling pin, roll out each section of dough until it is about 5 inches wide and 10 inches long. Spoon or pipe about 1 1/2 tbsp of jam. Then fold up one side of the dough, then the other and place
seam side down. Wrap again in plastic wrap and place in the fridge while you preheat your oven. Repeat this step for the other three chunks of dough.
Preheat oven to 350F. Once chilled, remove the dough from the fridge and cut each log into smaller pieces. Each piece should be about 1 1/2 inches. You should get about 15-20 cookies.
Place cookies on a baking sheet lined with parchment paper (about 2 inches apart). Bake until slightly golden brown, about 12-13 minutes. Cool and enjoy!
I love pasta. Hands down. Especially peanut butter pasta. Any time of day, any kind of weather, this Spicy Peanut Butter Pasta is the pasta for me. And it could be for you too!
Everybody’s favorite part of making cookies is getting to snack on the dough. It’s so good I decided that it should be the main event, not just a background character. My Edible White Chocolate Sugar Cookie dough is made with JUSTIN’S® Vanilla Almond Butter and is great for when you want to eat a guilt-free treat.
Why wouldn’t the skeleton go trick or treating? It didn’t have the guts. You don’t have to be afraid of Spooky Peanut Butter Chocolate Bark. The only thing spooky about it is how fast your goblins and ghouls will gobble them up.
In a large bowl, add butter and peanut butter. Using a hand whisk, whisk until smooth and combined. Add sugars and mix again. Add the egg and vanilla extract, mix well.
Add the baking soda, baking powder and salt to the wet mixture. Mix again. Add the flour and fold everything with a rubber spatula. The dough should start to come together. Feel free to use your hands.
Lay the dough out onto plastic wrap, fold and form the dough into a flat disc. Place in the fridge for at least one hour.
Remove dough from the fridge and separate the dough into 4 smaller chunks. Between two pieces of plastic wrap, using a rolling pin, roll out each section of dough until it is about 5 inches wide and 10 inches long. Spoon or pipe about 1 1/2 tbsp of jam. Then fold up one side of the dough, then the other and place
seam side down. Wrap again in plastic wrap and place in the fridge while you preheat your oven. Repeat this step for the other three chunks of dough.
Preheat oven to 350F. Once chilled, remove the dough from the fridge and cut each log into smaller pieces. Each piece should be about 1 1/2 inches. You should get about 15-20 cookies.
Place cookies on a baking sheet lined with parchment paper (about 2 inches apart). Bake until slightly golden brown, about 12-13 minutes. Cool and enjoy!
When some people hear tofu, they turn up their noses. When I hear tofu, I think yum! It’s versatile and tastes great in this Thai Peanut Tofu Bowl. And when mixed with some JUSTIN’S® Classic Peanut Butter turns this dish into some delicious peanutty goodness!
