Double Chocolate Peanut Butter Cup Cookies

• 1/4 C Country Crock olive oil butter, room temperature
• 1/4 C natural creamy peanut butter
• 1/2 C brown sugar
• 1/2 C Stevia
• 1 egg, room temperature
• 1/2 Tbsp vanilla
• 3/4 C all purpose flour
• 1/4 C cocoa powder
• 1 Tbsp cornstarch
• 1/2 tsp baking soda
• 1/2 tsp sea salt
• 1/3 C sugar free chocolate chips
• 3 Lily's Dark Chocolate PB cups*

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
2. Cream together the butter, peanut butter, brown sugar, and stevia until light and fluffy, about 2 minutes. Add in the egg and vanilla, beating for another 1-2 minutes until well combined and fluffy.
3. Sift the flour, cocoa powder, baking soda, and salt into the wet ingredients and mix until just combined. Fold in the chocolate chips.
4. Unwrap each peanut butter cup and chop into small pieces. You should have about 20-25 pieces.
5. Roll the cookie dough into 2 tablespoon balls and place on the baking sheet, only baking 5 cookies at a time. Gently press some of the chopped peanut butter cups onto the tops of the cookie dough balls and sprinkle on the extra peanut butter powder from the peanut butter cups.
6. Bake for 10-12 minutes, then remove from the oven and sprinkle with fresh sea salt. Let the cookies cool ON the pan for at least 10 minutes, then transfer to a cooling rack.

*You should be able to find these at most grocery stores, especially Walmart. If you can't find this brand, see the blog post for substitutions.

Nutritional facts are a calculated estimate of one cookie.