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.
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.
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
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.
It’s my favorite childhood classic with a better-for-you twist! This recipe combines with most delicious Chocolate Hazelnut Avocado Pudding with organic gummy worms, crushed cookies, and, of course, a Nut Butter Cup. Time to treat your inner child, my friend.
Anyone who knows anything about me knows that I love to dance. Full-on dad style. If you know anything else about me, it’s that I have a huge sweet tooth. One of my favorite ways to indulge my cravings for sweets is with my almond butter bacon-wrapped dates. I make it with fresh pitted dates, crispy bacon, and JUSTIN’S® Maple Almond Butter. It’s so good it makes me feel like I could dance!
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
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.
I like to make things my kids will be excited to try. So I added JUSTIN’S® Honey Peanut Butter and rainbow sprinkles to this Gluten Free Peanut Butter Biscotti and BAM! I present to you a crunchy, sweet, rainbow showstopper.
Gluten got you down? Well, you don’t need gluten to have a good time. Mix yourself up a nice bowl of Gluten Free Chocolate Chip Cookie Dough Dip. You can invite people over and enjoy it as a dip for apples or keep it for yourself and enjoy it with a spoon.
No actual dairy was harmed in the making of this creamy dessert. Nutty White Chocolate Cherry “Nice” Cream is made with the simple goodness of almond milk, bananas, cherries, and some diced white chocolate peanut butter cups. This nice cream is nice to your taste buds and your tummy.
I’m making a list and checking it twice—I *will* find out who’s been naughty or nice! Just kidding, I’m not Santa, and I definitely think everyone deserves to try out my Maple Almond Butter Banana “Nice” Cream. It’s a cold, dairy-free treat packed with JUSTIN’S® Maple Almond Butter that’s great to beat those hot days!
Aside from making delicious nut butters, baking is one of my favorite pastimes. However, sometimes I just want the great taste of something baked without breaking a sweat in the kitchen. My No-Bake Almond Butter & Jelly Breakfast Squares take all of the bold flavors of JUSTIN’S® Classic Almond Butter and your favorite kind of jelly without any of the heat! Did I mention they’re also gluten-free?
Dessert is one of my favorite meals. But it got me thinking. How could dessert be even better? Make it a superfood! And that’s just what we did with these Raw Chocolate Hazelnut Superfood Fudge Brownies. Try them for a super dessert!
Think back to how satisfying an orange creamsicle is on a hot summer day. Did you get a visual? Well, this recipe blends that flavor into a delicious smoothie bowl. Infuse it with JUSTIN’S® Vanilla Almond Butter and you have yourself a treat. The best part of this Orange Creamsicle Smoothie Bowl is it uses natural ingredients and cuts out all the artificial flavors. It’s sure to satisfy your sweet tooth.