Campfire treats are great all year round! When you’re in the mood for something sweet, soft, and delicious, look no further than these Peanut Butter Cup S’mores Cookies. It’s a marshmallow on a JUSTIN’S® Classic Peanut Butter cookie, with a melted JUSTIN’S® Dark Chocolate Mini Peanut Butter Cup in the middle. All this s’mores talk got me in the mood for a campfire treat. Until next time!
12 JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
1 cup JUSTIN’S® Classic Peanut Butter
1 cup Coconut Sugar
1 Egg
6 Large Marshmallows, cut in half
1. Preheat oven to 350°F.
2. Combine sugar, JUSTIN’S® Classic Peanut Butter and egg in a medium bowl. Stir until well combined.
3. Roll dough into 12-16 balls and place 2 inches apart on a cookie sheet. Bake 10-12 minutes.
4. Remove from oven and place one marshmallow half on top of each cookie. press down. Put back in the oven for approximately 1 minute, or until marshmallows are toasted and golden brown. Remove.
5. Place one JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups on top of each marshmallow and press down gently.
Cool completely and 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.
I’m always thinking up hearty delicious breakfast recipes for my family. After some experimenting, I came up with these Cinnamon Almond Butter Overnight Oats. They’re sweet, energizing, and have my not-so-secret ingredient, JUSTIN’S® Cinnamon Almond Butter.
My whole life is making delicious nut butters. Is it any wonder that my favorite type of cookie is a peanut butter cookie? I do like to add a little variety to my favorite treats, though. Chopped white chocolate peanut butter cups are a welcome addition to this White Chocolate Peanut Butter Cup Cookies recipe. I hope you enjoy it as much as I do.
12 JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups
1 cup JUSTIN’S® Classic Peanut Butter
1 cup Coconut Sugar
1 Egg
6 Large Marshmallows, cut in half
1. Preheat oven to 350°F.
2. Combine sugar, JUSTIN’S® Classic Peanut Butter and egg in a medium bowl. Stir until well combined.
3. Roll dough into 12-16 balls and place 2 inches apart on a cookie sheet. Bake 10-12 minutes.
4. Remove from oven and place one marshmallow half on top of each cookie. press down. Put back in the oven for approximately 1 minute, or until marshmallows are toasted and golden brown. Remove.
5. Place one JUSTIN’S® Mini Dark Chocolate Peanut Butter Cups on top of each marshmallow and press down gently.
Cool completely and enjoy!
Granola is nutritious and good for you, but can be hard to start eating as part of a consistent diet. So, I’ve decided to kick up the flavor by adding my JUSTIN’S® Cinnamon Almond Butter—turning plain old ‘groan’-ola into tasty almond butter granola cookies!
When you’ve got a cake that needs an indulgent topping, try out my Chocolate Hazelnut Ganache. Just take a cup of JUSTIN’S® Chocolate Hazelnut and Almond Butter, heavy cream, and a teaspoon of sea salt, and boom—a decadent ganache that goes great over cake, ice cream, or straight into your mouth.
