Raspberry Super Dark Chocolate Peanut Butter Cup Cookies

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SERVING SIZE:

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PREP TIME:

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COOK TIME:

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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!
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