1 cup sugar
1 egg
1/2 cup peanut butter
1/2 cup almond butter
7 mini dark chocolate peanutbutter cups
How2:
In a bowl add peanut butter and almond butter ( you may use only peanut butter if you cant find almond butter).
Add the sugar and mix well.
Add the egg and combine well. The mixture will be sticky so place in freezer or refrigeration before working to get firm.
Preheat the oven to 350DF.
Take a 1/2 teaspoon of batter roll in a ball place on cookie sheet. I like to make a imprint to prevent them from puffing straight up.
Bake for 9-10mins. they will still be soft. If you bake to long they will be hard.
Wait for a few mins to cool a bit but still warm.
Place peanut butter cups into a food processor and blend until small crumbles form. freeze them so they don't melt right away on the cookie.
place the crumbles on the warm cookie place in fridge for a bit so they don't melt all the way.
Enjoy! these are great with some almond milk or some coffee.
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