2/3 Cup Coconut Oil, softened
2 Tablespoons Justin's Peanut Butter
3/4 Cup Brown Sugar
1/4 Cup Granulated Sugar
1 Teaspoon Vanilla
2 Cups All Purpose, Gluten-Free Baking Flour
3.5 oz Organic Instant Vanilla Pudding
1 Teaspoon Baking Soda
1/4 Teaspoon Salt
4 Justin's White Chocolate Peanut Butter Cups, chopped
5 Organic Chocolate Sandwich Cookies, crushed
1/2 Cup Semi-Sweet Chocolate Chips
In a large bowl, combine coconut oil, peanut butter and sugars. Beat with a stand or hand mixer until well combined. Add egg and vanilla and beat 30 seconds more.
In a separate bowl, mix together flour, pudding mix, baking soda and salt. Slowly add flour mixture to sugar mixture and beat until just combined.
Fold in peanut butter cups and chocolate sandwich cookies.
Roll dough into 16-18 balls and place on a cookie sheet. Refrigerate 2 hours.
Preheat oven to 350F. Bake cookies 13-15 minutes or until slightly golden on the edges, but still soft in the middle. Cool completely...or don't, they're delicious straight out of the oven. Enjoy!