buckeye protein cookie cups (Edit recipe)

peanut butter “buttercream” protein frosting

1. to a food processor, add cottage cheese & vanilla extract.
2. once pureed, add remaining ingredients & blend until fluffy.
3. refrigerate until cookie is completely cooled.

cookie

1. preheat oven to 350.
2. to a saucepan, add fat of choice & melt over medium heat (to brown butter, stir butter occasionally & cook for an additional 8-10 minutes to brown).
3. transfer fat to a bowl; allow to cool.
4. add nut or seed butter of choice, monk fruit, egg, & vanilla extract melted fat; mix together using a hand mixer.
5. in a separate bowl, mix together almond flour, cacao powder, protein powder, baking soda, & salt, then mix into wet ingredients.
6. using a small cookie scoop, add cookie mixture to a mini silicon muffin tin.
7. press down the center of each cookie with the back of the cookie scoop; bake for 8-10 minutes.
8. clean cookie scoop, then once done baking, again press center of each cookie with the back of the cookie scoop; let completely cool.

making your cookie cups

1. pop your cookie cups out of the silicon muffin tin, then place on a baking sheet.
2. add a small scoop of peanut butter buttercream protein frosting to each cookie cup; freeze for ~30 minutes to set.
3. in a bowl, add dark chocolate chips & peanut butter; microwave in 30 second intervals until melted.
4. add a small scoop of chocolate peanut butter ganache to each bite + a sprinkle of salt.
5. refrigerate or freeze for storing.