Gluten Free White Chocolate Peanut Butter 'Cookies and Cream' Cookies on parchment with oreo and peanut butter cup chunks

White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies

Share on facebook
Share on twitter
Share on pinterest
Share on email

I love cookies with stuff in them. It is like a dessert inside of a dessert. Bonus dessert! White Chocolate Peanut Butter ‘Cookies & Cream’ Cookies combine cookies with chunks of your favorite sandwich cookies and white chocolate peanut butter cups.

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

SERVING SIZE:

16

Icon of cutting board with knife on top in maroon red

PREP TIME:

2 hours 15 minutes

Icon of sizzling frying pan in maroon red

COOK TIME:

15 minutes

Icon of clock in maroon red lines

TOTAL TIME:

2 hours 30 minutes

INGREDIENTS

2 tablespoons JUSTIN’S® Classic Peanut Butter
4 JUSTIN’S® White Chocolate Peanut Butter Cups, chopped
⅔ cup Coconut Oil, softened
¾ cup Brown Sugar
¼ cup Granulated Sugar
1 Egg
1 teaspoon Vanilla
2 cups All Purpose, Gluten Free Baking Flour
3 ½ ounces Organic Instant Vanilla Pudding
1 teaspoon Baking Soda
¼ teaspoon Salt
5 Organic Chocolate Sandwich Cookies, crushed
½ cup Semi-Sweet Chocolate Chips

DIRECTIONS

1. In a large bowl, combine the coconut oil, JUSTIN’S® Classic Peanut Butter, and sugars. Beat with a stand or hand mixer until well combined.

2. Add the egg and vanilla and beat 30 seconds more.

3. In a separate bowl, mix together the flour, pudding mix, baking soda, and salt.

4. Slowly add the flour mixture to the sugar mixture and beat until just combined.

5. Fold in the JUSTIN’S® White Chocolate Peanut Butter Cups and chocolate sandwich cookies.

6. Roll the dough into 16-18 balls and place on a cookie sheet.

7. Refrigerate the dough for 2 hours.

8. Preheat the oven to 350°F.

9. Bake the cookies for 13-15 minutes or until slightly golden on the edges, but still soft in the middle.

10. Cool completely…or don’t, they’re delicious straight out of the oven.

This Recipe Serves 16

INGREDIENTS

2 tablespoons JUSTIN’S® Classic Peanut Butter
4 JUSTIN’S® White Chocolate Peanut Butter Cups, chopped
⅔ cup Coconut Oil, softened
¾ cup Brown Sugar
¼ cup Granulated Sugar
1 Egg
1 teaspoon Vanilla
2 cups All Purpose, Gluten Free Baking Flour
3 ½ ounces Organic Instant Vanilla Pudding
1 teaspoon Baking Soda
¼ teaspoon Salt
5 Organic Chocolate Sandwich Cookies, crushed
½ cup Semi-Sweet Chocolate Chips

DIRECTIONS

1. In a large bowl, combine the coconut oil, JUSTIN’S® Classic Peanut Butter, and sugars. Beat with a stand or hand mixer until well combined.

2. Add the egg and vanilla and beat 30 seconds more.

3. In a separate bowl, mix together the flour, pudding mix, baking soda, and salt.

4. Slowly add the flour mixture to the sugar mixture and beat until just combined.

5. Fold in the JUSTIN’S® White Chocolate Peanut Butter Cups and chocolate sandwich cookies.

6. Roll the dough into 16-18 balls and place on a cookie sheet.

7. Refrigerate the dough for 2 hours.

8. Preheat the oven to 350°F.

9. Bake the cookies for 13-15 minutes or until slightly golden on the edges, but still soft in the middle.

10. Cool completely…or don’t, they’re delicious straight out of the oven.

This Recipe Serves 16

Great Summer Recipes
Peanut Miso Veggie Stiry Fry with chopsticks on a marbled plate and dipping sauce on a marbled countertop

This flavorful dish was inspired by my love for Asian cuisine. It’s entirely vegetarian and feels like a treat everytime I make it. The combination of zesty, sweet, and savory miso sauce over a bed of veggies and noodles, is the perfect dinner recipe for any night.