1 cup unsalted butter, melted
2 tablespoons avocado oil
1 ¼ cups granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour or gluten-free flour
1 cup unsweetened dark cocoa powder
½ teaspoon salt
6 ounces dark chocolate chips
4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)
¼ cup organic chocolate Easter eggs
Organic sprinkles (optional)
Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.
In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.
In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.
Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.
I’m an environmentally conscious guy. I love to go out and look at the bounty of nature, admire landscapes, and ponder on the vast expanse of time that had to pass for all of it to exist. But, sometimes it gets real cold out and I’d rather stay inside. My Chocolate Hazelnut PasTREEs might not stir an existential crisis within you, but they are packed with JUSTIN’S® Chocolate Hazelnut and Almond Butter. When you want to connect with nature from the comfort of your kitchen, try these!
1 cup unsalted butter, melted
2 tablespoons avocado oil
1 ¼ cups granulated sugar
1 cup light brown sugar, packed
4 large eggs, room temperature, lightly beaten
2 teaspoons vanilla extract
1 cup all-purpose flour or gluten-free flour
1 cup unsweetened dark cocoa powder
½ teaspoon salt
6 ounces dark chocolate chips
4-5 JUSTIN’S® Peanut Butter Cups (we used Super Dark Chocolate Peanut Butter and White Chocolate Peanut Butter Cups)
¼ cup organic chocolate Easter eggs
Organic sprinkles (optional)
Preheat oven to 350°F. Grease a 9×9-inch baking pan, and line with parchment paper. Set aside.
In a medium bowl, mix together the melted butter, oil, and sugars. Mix in the eggs and vanilla.
In a separate medium bowl, sift together the flour, cocoa powder, and salt. Fold the dry ingredients into the wet ingredients until just combined. Stir in the chocolate chips. Pour the batter into the prepared baking pan and smooth into an even layer. Bake 25 to 30 minutes. Remove from oven and top with chopped peanut butter cups and Easter chocolates.
Cool in pan for 15 to 20 minutes. Lift the sides of the parchment paper to remove from the pan and allow them to cool completely before slicing into 16 squares.
Want to hear a secret? Sometimes peanut butter cookies are a little, well, one-note. One delicious note, naturally, but not a whole lot going on behind the scenes. These Honey Peanut Butter Miso Cookies are a simple, but elevated, version of your favorite sweet treat. You’ll get all the peanut butter flavor you love, with the delicious complements of maple, miso, and honey. Try them once, and you’ll have a new cookie jar staple.
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.