Okay guys, so I know I said I wasn't a baker but I've been baking up a storm lately thanks to Sean's sweet tooth and I've been getting A LOT better since I first started. These cookie cups were definitely the best things I've made so far.. so you know what that means peeps, you HAVE to make them. they're super simple and take about 25 minutes in total. you and your sweet tooth will thank me later, I PROMISE.
what you'll need:
line a muffin tin with cupcake liners (12) and preheat your oven to 375 degrees. in a large bowl begin to beat ghee, coconut oil, coconut sugar, PB, egg and vanilla extract until mixture is well combined and fluffy. in a separate bowl whisk together the almond flour, salt and baking soda. add dry ingredients to wet and beat until everything is well combined and dough is formed. now begin to shape dough into 1 1/2-2 inch balls (I used 1 tablespoon to scoop dough) and place dough ball into muffin cup. bake cookie cups for for 12 minutes. they will begin to puff up and be very lightly browned (you can broil for the last minute if you wanted them more golden) then remove from oven. press peanut butter cup and chopped white PB cups onto each cookie and top with graham crackers if desired. I ate my first one within 5 minutes because and it was hot, gooey and perfec AND I have no self control when it comes to peanut butter anything... but they're best if left to cool in the pan for at least 15 minutes.
what you'll need:
- 1/2 cup ghee softened
- 1/2 cup coconut oil softened
- (you can sub coconut oil + ghee for 1 stick of butter)
- 1 cup coconut sugar
- 1/2 cup Woodstock creamy PB
- 1 pasture raised organic egg
- 1/2 teaspoon vanilla extract
- 1 1/2 cups Bobs Red Mill almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- ALL the Justin's peanut butter cups - we used mini dark chocolate + roughly chopped up white chocolate cups (they chop best when frozen)
- extra - 2 Annie's organic graham crackers crushed up for topping (these are not GF, omit this ingredient if you want to keep this recipe GF)
line a muffin tin with cupcake liners (12) and preheat your oven to 375 degrees. in a large bowl begin to beat ghee, coconut oil, coconut sugar, PB, egg and vanilla extract until mixture is well combined and fluffy. in a separate bowl whisk together the almond flour, salt and baking soda. add dry ingredients to wet and beat until everything is well combined and dough is formed. now begin to shape dough into 1 1/2-2 inch balls (I used 1 tablespoon to scoop dough) and place dough ball into muffin cup. bake cookie cups for for 12 minutes. they will begin to puff up and be very lightly browned (you can broil for the last minute if you wanted them more golden) then remove from oven. press peanut butter cup and chopped white PB cups onto each cookie and top with graham crackers if desired. I ate my first one within 5 minutes because and it was hot, gooey and perfec AND I have no self control when it comes to peanut butter anything... but they're best if left to cool in the pan for at least 15 minutes.