HEALTHY TWIX PEANUT BUTTER COOKIE CUPS RECIPE

COOKIE BASE

• Preheat your oven to 350 degrees. Use a mini muffin silicone mold or you can use a mini muffin pan and spray with non-stick cooking spray.
• Melt coconut oil for the cookie base and peanut butter layer - 2 tablespoons for the cookie base and 1 tablespoon for the peanut butter layer (3 tablespoons) then proceed with making the cookie base.
• In a small bowl, mix all of the cookie base ingredients of almond flour, protein powder, agave/maple syrup, melted coconut oil, vanilla and salt together using a fork or spoon to combine. Divide the cookie mixture evenly to each of the muffin tins (18),  filling about 1/3 full. Press down gently so the tops are flat. Bake for 10-12 minutes or until golden brown.

PEANUT BUTTER LAYER

• In a small bowl, whisk together all of the peanut butter layer ingredients of peanut butter, agave/maple syrup, melted coconut oil, vanilla and salt until combined and smooth. Once the base layer has completely cooled, add one teaspoon of the peanut butter mixture onto the cookie cups and place in the fridge. I put the peanut butter filling in a pastry bag and piped it into each of the muffin tins. Let the peanut butter mixture firm up about 5 minutes and then smooth the tops out evenly with a spoon.

CHOCOLATE LAYER

• Melt the chocolate chips with the coconut oil in the microwave for 1 1/2 minutes or until melted and smooth. Pour the chocolate to fill the tops of each cup. You can also use a pastry bag and fill it with the melted chocolate and drizzle on tops.
• Transfer muffin pan to your refrigerator or freezer and allow to set for 2 hours.