Bring one stick of butter to room temperature, and place the second stick in a small saucepan over medium-low heat. Cook until the butter begins to brown, about4-5minutes. Remove from the heat and cool completely.
In a large bowl with an electric mixer, beat the softened butter, cooled brown butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the bourbon and vanilla and mix well.
In a separate medium bowl, combine the flour, baking soda and salt. Mix well. Add the flour mixture to the butter mixture and mix until just combined. Fold in cashew butter cups and walnuts.
Scoop 2-tablespoon sized balls of dough onto a cookie sheet, approximately 2 inches apart.
Bake 10-12 minutes, or until golden brown on the edges and still slightly soft in the middle. Remove from oven and cool on a wire rack. Sprinkle with flaky sea salt, as desired.
Cookies are great, but cookie dough is better. This “cookie dough” takes an egg-less approach to cookie dough and stuffs it between two crunchy graham crackers and dunks it in melted chocolate. Chocolate-Dipped “Cookie Dough” Stuffed Grahams are made with JUSTIN’S® Maple Almond Butter and are a great treat for the entire family.
Bring one stick of butter to room temperature, and place the second stick in a small saucepan over medium-low heat. Cook until the butter begins to brown, about4-5minutes. Remove from the heat and cool completely.
In a large bowl with an electric mixer, beat the softened butter, cooled brown butter, brown sugar, and granulated sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Add the bourbon and vanilla and mix well.
In a separate medium bowl, combine the flour, baking soda and salt. Mix well. Add the flour mixture to the butter mixture and mix until just combined. Fold in cashew butter cups and walnuts.
Scoop 2-tablespoon sized balls of dough onto a cookie sheet, approximately 2 inches apart.
Bake 10-12 minutes, or until golden brown on the edges and still slightly soft in the middle. Remove from oven and cool on a wire rack. Sprinkle with flaky sea salt, as desired.
My Cinnamon Almond Butter “Churro” Puppy Chow is the perfect grab and go snack for any activity. Made with cereal, JUSTIN’S® Cinnamon Almond Butter, and white chocolate chips, this recipe is sweet, crunchy, and so easy to make!
