It all started with a Tweet. John Mayer, a huge fan of Justin’s Maple Almond Butter, was struck with the idea of an even better almond butter flavor: cookie dough.
And when you’re a Grammy-winning musician, people listen. Fast forward to yesterday when Mayer, 37, shared a photo of the one-of-a-kind jar of Cookie Dough Almond Butter that Justin’s sent him in response.
“Last December whilst deeply enjoying a single-serve packet of their maple almond butter, I posted a tweet suggesting that Justin’s make a cookie dough variant. Realizing the zen-like (aka stoner) genius of this idea, Justin’s created a single, hand-made batch of nirvana on a spoon: chocolate almond butter with chocolate chips and real chunks of cookie dough. Thanks Justin. You've ruined me for all other of life's awaiting pleasures,” Mayer wrote on Instagram.
The nut butter company has had a longstanding relationship with Mayer, and this was something they wanted to have fun with.
“We try to keep him stocked up as much as we can,” Justin’s spokesperson Julianna Abdallah told ABC News of Mayer’s favorite Maple Almond Butter flavor. “We went through three rounds of recipe testing before nailing the formula.”
The result is a combination of chocolate almond butter and real (vegan) chocolate chip cookie dough chunks.
Justin’s even made a custom label with a note for Mayer from company founder Justin Gold that said, “I know this guy named John. You see, John’s awesome because he doesn’t just sit around waiting on the world to change, he makes things happen with the power of his thumbs, a little keyboard and this thing called Twitter. If it weren’t for my buddy, we would still be living in a sad, sad world without Cookie Dough Almond Butter. Talk about using your powers for good. If only everything I tweeted came true… John, enjoy this creation. Finely crafted just for you. –Justin”
Since the company has no plans to bring this glorious flavor to market, they shared how to hack it at home: start by combining Justin’s Classic Almond Butter and dark chocolate cocoa powder in a microwave-safe bowl or on the stove top. Heat until melted and mix to thoroughly combine. Once completely cool, fold in teaspoon-sized chunks of vegan chocolate chip cookie dough (such as EatPastry). Store in the refrigerator for up to three weeks.