Raspberry Super Dark Chocolate Peanut Butter Cup Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email
Justin's signature in maroon red
Icon of cutlery (from left to right: fork, knife, spoon) inside circle outline in maroon red

SERVING SIZE:

Icon of cutting board with knife on top in maroon red

PREP TIME:

Icon of sizzling frying pan in maroon red

COOK TIME:

Icon of clock in maroon red lines

TOTAL TIME:

INGREDIENTS

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup salted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 6 Justin’s Super Dark Chocolate Peanut Butter Cups, chopped
  • ½ cup frozen raspberries

DIRECTIONS

  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine the flour, baking soda, and salt. Whisk together and set aside.
  3. In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy. Beat in the egg and vanilla. Slowly add the flour mixture, and mix until just combined. Fold in the peanut butter cups and raspberries.
  4. Scoop dough balls (about 2 tablespoons each) onto a cookie sheet 2 inches apart. Bake 10-12 minutes, or until just golden brown. Remove from oven and cool on pan 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
INGREDIENTS
  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup salted butter, softened
  • ½ cup brown sugar
  • ¼ cup granulated sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 6 Justin’s Super Dark Chocolate Peanut Butter Cups, chopped
  • ½ cup frozen raspberries
DIRECTIONS
  1. Preheat oven to 375 degrees F.
  2. In a medium bowl, combine the flour, baking soda, and salt. Whisk together and set aside.
  3. In the bowl of an electric mixer, beat the butter and sugars together until light and fluffy. Beat in the egg and vanilla. Slowly add the flour mixture, and mix until just combined. Fold in the peanut butter cups and raspberries.
  4. Scoop dough balls (about 2 tablespoons each) onto a cookie sheet 2 inches apart. Bake 10-12 minutes, or until just golden brown. Remove from oven and cool on pan 5 minutes before transferring to a cooling rack to cool completely. Enjoy!
Great Summer Recipes
Honey Peanut Butter Old Fashioned with a piece of PB & J sandwich on a toothpick that is placed on the rim of the clear cup

Don’t settle for a boring Old Fashioned. Upgrade your favorite cocktail – and impress your guests – with homemade peanut butter-infused vodka, honey, and a pb&j garnish. After one sip of your Honey Peanut Butter Old Fashioned, you’ll become everyone’s favorite cocktail-party-host.

Gluten-Free Chocolate Chip Cookie Dough Dip in a bowl with cream chocolate cookies and salted pretzels scattered underneath

Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.

Peanut Butter Cup S'mores Cookies placed on white paper with marshmellows in the background with green cloth

Campfire treats are great all year round! When you’re in the mood for something sweet, soft, and delicious, look no further than these Peanut Butter Cup S’mores Cookies. It’s a marshmallow on a JUSTIN’S® Classic Peanut Butter cookie, with a melted JUSTIN’S® Dark Chocolate Mini Peanut Butter Cup in the middle. All this s’mores talk got me in the mood for a campfire treat. Until next time!

 

Maple Almond Butter Banana Nice Cream on a cone dunked in a small white bowl with slices bananas in another bigger white bowl

I’m making a list and checking it twice—I *will* find out who’s been naughty or nice! Just kidding, I’m not Santa, and I definitely think everyone deserves to try out my Maple Almond Butter Banana “Nice” Cream. It’s a cold, dairy-free treat packed with JUSTIN’S® Maple Almond Butter that’s great to beat those hot days!