Peanut butter cookies. Peanut butter cups. Two of the best peanut butter desserts ever made. Hands down. Period. No contest.
But wait. What if we combined them into the Ultimate Peanut Butter Cup Cookies?! The most ultimate dessert of all time! Hang on, let’s see…yup, the math checks out!
12 JUSTIN’S® Dark Chocolate Peanut Butter Cups, chopped
2 Sticks Cold Butter, cut into small pieces
1 cup Dark Brown Sugar, packed
2/3 cup White Sugar
2 Eggs
2 1/3 cup, plus 1 tablespoon All-Purpose Flour
3/4 teaspoon Baking Soda
1 teaspoon Kosher Salt
Extra Sea Salt for sprinkling
1. Preheat the oven to 350°F.
2. Line the baking sheet with parchment paper.
3. In the bowl of a stand mixer, beat together the butter and sugars until smooth.
4. Add eggs, one at a time, and mix until well combined.
5. Add the dry ingredients (flour through salt) and beat 1 minute.
6. Fold in the JUSTIN’S® Dark Chocolate Peanut Butter Cups.
7. Roll the dough into two level tablespoonfuls balls and place them on the cookie sheet 3 inches apart.
8. Bake for 12 minutes or until golden brown.
9. Sprinkle the warm cookies with sea salt.
Recipe Inspired by Thomas Keller.
No, your mind is not playing tricks on you. You really are staring at a glass filled with layers of JUSTIN’S® Classic Peanut Butter, vanilla wafer cookies, bananas, and pudding, topped with coconut whipped cream. This recipe is so easy to make I can do it with my eyes closed. Except, I have to use a plate for every time I miss the glass. The good news is, it still takes me less than 10 minutes to make.
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.
Silly Celery Critters are far superior to Ants on a Log. Just sayin’.
12 JUSTIN’S® Dark Chocolate Peanut Butter Cups, chopped
2 Sticks Cold Butter, cut into small pieces
1 cup Dark Brown Sugar, packed
2/3 cup White Sugar
2 Eggs
2 1/3 cup, plus 1 tablespoon All-Purpose Flour
3/4 teaspoon Baking Soda
1 teaspoon Kosher Salt
Extra Sea Salt for sprinkling
1. Preheat the oven to 350°F.
2. Line the baking sheet with parchment paper.
3. In the bowl of a stand mixer, beat together the butter and sugars until smooth.
4. Add eggs, one at a time, and mix until well combined.
5. Add the dry ingredients (flour through salt) and beat 1 minute.
6. Fold in the JUSTIN’S® Dark Chocolate Peanut Butter Cups.
7. Roll the dough into two level tablespoonfuls balls and place them on the cookie sheet 3 inches apart.
8. Bake for 12 minutes or until golden brown.
9. Sprinkle the warm cookies with sea salt.
Recipe Inspired by Thomas Keller.
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
Let’s be honest, dipping sauce makes just about everything better. Meatballs? Better. Breadsticks? Yup. Vegetables? AKA dip holders. This Balsamic Almond Butter Dipping Sauce takes 5 minutes to make, uses ingredients you probably already have on your shelf, and is just about the best dipping sauce out there. I can assure you it’ll bump your appetizer up a notch, or 10.
Is there anything nicer than waking up to the smells of cinnamon rolls in the oven? The answer is yes, and that’s waking up to the smells of my Dairy Free Chocolate Hazelnut Butter Cinnamon Rolls. The combination of cinnamon, hazelnut, and chocolate is decadent and dairy-free. This is a breakfast treat everyone can enjoy.
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.
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.
Anyone who knows anything about me knows that I love to dance. Full-on dad style. If you know anything else about me, it’s that I have a huge sweet tooth. One of my favorite ways to indulge my cravings for sweets is with my almond butter bacon-wrapped dates. I make it with fresh pitted dates, crispy bacon, and JUSTIN’S® Maple Almond Butter. It’s so good it makes me feel like I could dance!
