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!
Anything with the word “loaded” in it is destined for greatness, and these Loaded Apple Fries are no exception. Crispy apples are topped with some of the greatest dessert ingredients ever known to man in this delightfully sweet recipe.
I was recently informed that eating JUSTIN’S®Chocolate Hazelnut and Almond Butter straight out of the jar with a spoon is “not ideal for sharing.” Bold of them to assume I wanted to share. If I did want to share, I would whip up this Chocolate Hazelnut and Almond Dessert Hummus. It’s easy to make, delicious, and perfect for a crowd.
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!
Ice cream cake thought it was number one when it came to desserts. Well. they may be great, but they don’t beat my Gluten-Free Peanut Butter Cookie Pie! It’s made with JUSTIN’S® Classic Peanut Butter so you know it’s great. You might not be able to beat it, but you sure can eat it.
What’s more American than apple pie? Baseball, maybe. This recipe for Maple Almond Butter Apple Pie takes the great American classic and knocks it into the outfield. It’s made with JUSTIN’S® Maple Almond Butter so you know it’s great. And the crowd is going wild!
