Party favours anyone? I had some friends over for a small Christmas get together so they each left with a bag of these Peanut butter cup thumbprint cookies. I have made these before but with processed sugars so this time I swapped out white sugar for Xylitol and brown sugar for coconut sugar and they turned out just as amazing! If you don’t have access to Xylitol any granulated sugar should work in its place.
The key step is to press a mini peanut butter cup into the cookies as soon as they are removed from the oven.
Let cool slightly and pop the cookie out with a knife. I only have one 24 cup mini muffin tin so I had to put two batches in the oven, so I popped them out while still warm but very carefully.
Here is the recipe 👇🏽
Peanut Butter Cup Cookies
•1-3/4 cups all-purpose unbleached flour (Bob’s Red Mill)
•1/2 teaspoon Pink Himalayan salt
•1 teaspoon baking soda
•1/2 cup butter, softened
•1/2 cup granulated Xylitol
•1/2 cup natural peanut butter
•1/2 cup coconut sugar
•2 egg whites or 1 egg
•1 teaspoon pure vanilla extract
•2 tablespoons almond milk or choice
•32-40 miniature chocolate covered peanut butter cups
Preheat oven to 350°F. Sift together the flour, salt and baking soda; set aside.
Cream together the butter, sugar, peanut butter and coconut sugar. Beat in the egg, vanilla and milk. Add the flour mixture; mix well. Shape into 32-40 balls and place each into an ungreased mini muffin pan.
Bake at 350°F for about 8 minutes. Remove from oven and immediately press a mini peanut butter cup into each cookie. Cool and carefully remove from pan.
Yield 32-40 cookies
Let cook completely before distributing into bags. Stores for up to a week at room temperature or two weeks in fridge.
I had a vision in my mind what these would look like and they turned out just right! Coconut chocolate protein peanut butter cups. Dark chocolate bottom, protein peanut butter center and coconut butter topping these fat bombs are awesome! Recipe below 😘
•1/3 Cup Chopped 70% dark chocolate
•1 tsp Coconut oil
•¼ Cup natural peanut butter
•2 Tbsp LeanFit Protein chocolate whey (use plant based for vegan)
•1 Tbsp almond milk
•1 Cup Coconut butter
•1 Tbsp Maple syrup
•½ tsp Pure vanilla extract
1. Prepare 12 mini muffin liners in pan. In double boiler melt chocolate and coconut oil. Divide equally between the 12 cups bringing chocolate up the sides half way, place in freezer to harden.
2. Prepare center ingredients in small bowl, mash together with fork until you get a dough like consistency, equally make 12 small balls with dough (if you have hard PB heat up in small saucepan slightly). Remove chocolate from freezer and place 12 dough balls in each cup, pressing down flat.
3. Prepare top ingredients in double boiler until smooth, divide evenly over top of 12 cups. Sprinkle with shredded coconut, chopped chocolate or cacao nibs if desired. Place in fridge or freezer to harden then remove liners. Store in fridge.
I used to love eating Reese peanut butter eggs but they are full of sugar and other processed ingredients that I no longer put in my body. I made a healthy version of the Reese egg. No processed sugar and I used 85% dark cacao chocolate. I added peanuts and chopped chocolate to center as well. These are pretty simple to make but can be tricky with coating them … I usually have troubles but with patience you can get it done. Recipe below.
•1/2 Cup Peanut Butter
•1/4 Cup Almond Butter
•2 Tbsp Coconut Oil + •1Tbsp to coat
•1 Tbsp Maple Syrup
•1/4 Cup Chopped Peanuts
•2 Tbsp Chopped Dark Chocolate or Chocolate Chips + •100g to Coat (appx. 1 Cup chopped I used Lindt 85% Cacao bar)
Combine peanut butter, almond butter, 2Tbsp coconut oil and maple syrup in saucepan just until heated to stir together, remove from heat set aside to cool. Chop your peanuts and chocolate and once peanut butter mixture is cooled stir in peanuts and 2 Tbsp chopped chocolate, stir until just combined. Place mixture in fridge/freezer to cool slightly about 20 minutes. Using 2 spoons create egg shapes with the mixture and place onto parchment paper, repeat with remaining mixture and place back in freezer to keep cool while you start your chocolate. Alternatively you can use chocolate molds or roll and shape with your hands (using your hands you will have to work quick). Melt 100g chocolate in double boiler with 1 Tbsp coconut oil, let cool slightly before coating peanut butter eggs. Coat your eggs with the chocolate using fork and spoon and then place onto clean parchment paper and place in fridge to harden shell. Store in fridge. Makes approximately 12-16 eggs.
Yummy healthy version of peanut butter cups, next time I will make my own chocolate.
Ok so I didn’t really measure the ingredients, but this should do. I had leftover peanut butter mixture, but that’ll be gone in no time. I made 12 mini cups.
•300g (appx 1.25Cups) Dark chocolate (I used 85% dark chocolate and organic vegan chocolate chips) you may require more or less chocolate, just have lots on hand.
•1/2C natural peanut butter
•1/4C almond butter
•2Tbsp coconut oil
•1Tbsp agave or maple syrup
•1/4C large flake oats
•2Tbsp vegan chocolate chips
▶Combine all ingredients except chocolate and 2Tbsp chocolate chips in saucepan over low heat until well incorporated, let cool slightly, add the 2Tbsp chocolate chips just before scooping into cups so they dont melt. Meanwhile melt 300g of chocolate over double boiler or in microwave if you like.
Line mini muffin tin with liners or use silicone mini muffin tray. Spread appx. 1-2tsp of chocolate into liners bringing chocolate up sides, place in freezer for 10-15min until hardened. Add scoop of peanut butter mixture (don’t forget to add the 2Tbsp chocolate chips) into hardened chocolate, put back in freezer for another 15-20 minutes. Top with more chocolate on top (may need to heat chocolate up again) place back in freezer for at least 1hr before enjoying. Store in freezer or fridge.
Yield 12 servings ♡