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Dark Chocolate Dipped Peanut Butter Cookies


1 cup unsalted butter, room temperature
½ cup light brown sugar
½ cup granulated white sugar
1 large egg
1 tsp pure vanilla extract
¾ cup Teddie All Natural Smooth Peanut Butter
2 cups all-purpose flour
½ tsp baking soda
¼ tsp salt
½ cup dark chocolate chips, melted

Preheat oven to 350° and line a baking sheet with parchment paper.
Combine first seven ingredients in a large bowl and mix with an electric mixer until smooth.
Combine flour, baking soda and salt in a small bowl.
Add dry mixture to wet mixture, mixing until just combined.
Using a cookie scoop, scoop even balls of dough onto prepared baking sheet about 1 inch apart.
Press each down with a fork.
Cook 6-7 minutes until lightly browned on the bottom.
Allow to cool for five minutes on the pan then transfer to a wire rack.
Once cooled, dip half the cookies into melted dark chocolate and place back on the wire rack allowing chocolate to harden.



Chocolate Peanut Butter Pretzel Truffles


½ cup Teddie All Natural Chunky Peanut Butter with Flaxseed
¼ cup roughly crushed pretzels (don’t crush too small, you want a few big chunks so you can really taste them!)
⅔ cup semisweet or dark chocolate chips, melted

Combine pretzels and peanut butter in a small bowl and stir well.
Cover bowl with plastic wrap and place in the refrigerator for at least one hour.
Meanwhile, prepare a baking sheet with parchment paper.
Remove bowl from the fridge (dough should be pretty firm, if it’s not, place it back in the fridge until it sets a bit more).
Once the dough is firm, use a small cookie scoop and scoop dough into balls placing each onto the prepared baking sheet.
Place tray with dough balls into the freezer and allow to set for another hour.
Right before pulling out of the freezer, melt the chocolate (either in 30 second increments in the microwave, stirring between each 30 seconds until the chocolate is melted or over a double boiler).
Pull the balls out of the freezer and pour chocolate over.
Place back into the freezer to allow the chocolate to set.



Peanut Butter and Jelly Cupcakes


INGREDIENTS (Peanut Butter Cupcake):
1 ¼ cups all-purpose flour
1 tsp baking powder
¼ tsp salt
cup Teddie Smooth All Natural Peanut Butter
8 tbsp softened butter
¾ cups dark or light brown sugar
2 eggs
1 tsp vanilla extract
¼ cup reduced fat milk

INGREDIENTS (Peanut Butter Frosting):
5 tbsp butter
1 cup Teddie Smooth All Natural Peanut Butter
1 cup confectioners sugar
cup whole milk
1 tsp vanilla extract
¼ tsp salt

¼ cup of your favorite jam or jelly

Preheat the oven to 350° and fill a 12 cup muffin tin with cupcake liners.
In a separate bowl, mix together all of the dry ingredients: flour, baking powder and salt.
Using a handheld or standing electric mixer, beat together the butter and peanut butter until smooth. Add in the brown sugar and beat until light and fluffy. Beat in eggs, one at a time. Add vanilla extract.
Slowly, beat in the dry ingredient mixture, alternating with the milk.
Evenly divide the batter into the cupcake tins and put into the preheated oven for around 23 minutes (or until a toothpick, inserted in the middle of the cake, comes out clean).
While the cupcakes are in the oven, you can begin making the frosting.
Using a handheld or standing electric mixer, beat the butter until it’s smooth and creamy. Add in the peanut butter until combined. Mix in the remaining ingredients, confectioners sugar, milk, vanilla extract and salt, and beat together until well combined.
Once the cupcakes have cooled, take a knife or a coring tool and remove the middle of the cupcake (eating the extra cake is recommended). Fill the hole with about one teaspoon of jam/jelly. Then frost the cupcake with peanut butter frosting.



Peanut Butter Chocolate Ice Cream


This Peanut Butter Chocolate Ice Cream combines coconut milk, cashews, maple syrup and Teddie for a sweet treat that only tastes indulgent!

1 can organic, full-fat coconut milk
¼ cup pure maple syrup
1 tbsp tapioca starch
¾ cup soaked cashews
½ cup cashew milk
½ cup Teddie Peanut Butter
1 ½ tsp vanilla extract
¼ tsp sea salt
cup chocolate chips, chopped

Bring the coconut milk and maple syrup to a simmer on the stove, whisking constantly to combine.
Once the mixture is simmering, add the tapioca starch and continue to whisk until the starch is evenly mixed throughout. There should be no lumps and the starch should start to thicken the mixture.
Take the mixture off the heat and transfer to a bowl to cool completely.
Once cooled, add the mixture to the blender with all other ingredients, except the chocolate chips, and blend until the mixture is completely smooth.
Using a spatula, fold in the chocolate chips and then transfer the mixture into your ice cream maker.
Every ice cream maker is different, and you may need to freeze the ice cream maker bowl overnight.
Churn the ice cream for as long as the directions on the maker tell you to (probably around 20 minutes).
Once the time is up, transfer the mixture (it should be soft-serve consistency) to a container and place in the freezer to harden completely.
When it is ready to serve, don’t forget to top it with more Teddie Peanut Butter!


Chocolate Coconut Cups


This easy “recipe” for Chocolate Coconut Cups is a low-sugar way to enjoy the classic combination of peanut butter and chocolate.

1 Dark Chocolate Eating Evolved Classic Coconut Butter Cup
1 tbsp Teddie Chunky Peanut Butter
1 tsp chia seeds
1 raspberry

Top a dark chocolate coconut cup with Teddie Chunky Peanut Butter, chia seeds and one perfect raspberry.
Savor perfection!