Easter is all about sweets right? Rather than bake cookies and make peanut butter cups I decided to throw it all together into one to cut down on the work but double the deliciousness and this is what I created. A super moist delicious peanut butter cookie cake that had everyone going for seconds and thirds! I hope you all had a lovely Easter filled with family, friends and good food.
WHAT YOU'LL NEED:
WHAT YOU'LL NEED:
- 1/2 cup Wild Friends sugar cookie peanut butter
- 1/4 cup milk (any milk of choice will work, I used homemade cashew milk)
- 2 tablespoons melted and cooled Harvet Bay organic coconut oil
- 1 teaspoon Singing Dog organic vanilla extract
- 1 Handsome Brook Farms pasture raised egg
- 1 cup Arrowhead Mills gluten free flour
- ½ teaspoon baking powder
- 2 milk + 2 dark chocolate Justin's PB cups
RECIPE:
take your PB cups and place them in the freezer while you prepare everything. preheat oven to 350 degrees and grease a pie plate. combine all wet ingredients into a bowl and mix with an electric mixer until everything is evenly combined. next add in dry ingredients and fold in with a spatula or wooden spoon until you get a perfect batter consistency. remove PB cups from freezer and begin to roughly chop them. sprinkle about 1/2 into the batter and mix well. pour batter into pie plate and then top with the remaining PB cups. bake for 20-22 minutes and enjoy! xo
take your PB cups and place them in the freezer while you prepare everything. preheat oven to 350 degrees and grease a pie plate. combine all wet ingredients into a bowl and mix with an electric mixer until everything is evenly combined. next add in dry ingredients and fold in with a spatula or wooden spoon until you get a perfect batter consistency. remove PB cups from freezer and begin to roughly chop them. sprinkle about 1/2 into the batter and mix well. pour batter into pie plate and then top with the remaining PB cups. bake for 20-22 minutes and enjoy! xo