1 Full Jar of Justin’s Classic Almond Butter
1 Cup Light Brown Sugar, Unpacked
1/2 Cup Granulated Sugar
1/2 Cup All-Purpose Flour
5 Teaspoons Baking Soda
1/4 Teaspoon Salt
1 Teaspoon Vanilla Extract
2 Large Eggs
4 Packages of Justin’s Dark Chocolate Peanut Butter Cups (8 Cups Total)
Preheat the oven to 350° (177C).
Put the peanut butter cups in freezer until ready to use.
Beat (with a hand mixer or stand-in mixer) together the almond butter & sugars in a large bowl.
Add in the flour, baking soda, salt, and vanilla, and beat until combined.
Then, beat in the eggs one at a time until it forms a crumbly dough, set aside.
Roughly chop then fold in the peanut butter cups into the dough.
With a regular sized ice cream scooper, scoop the mixture onto two greased baking sheets (6-7) on each one and flatten the balls slightly with your palm.
Bake for 16-18 minutes or until edges are golden brown. The cookies may seem underdone, but they will continue to cook when cooling.
Let cool on the baking sheet for a minute or two then carefully transfer them to a cooling rack to continue cooling. Enjoy!