Trader Joe’s Peanut Butter Cup Cookie Recipe Calls For Just 6 Easy Ingredients
This recipe is a great option for those who are gluten-free!
Trader Joe’s selection of sweets and snacks is legendary. Seasonal treats come and go, but the classics remain — and TJ’s miniature dark peanut butter cups are an all-time favorite.
The dark chocolate is surprisingly sweet and smooth, the peanut butter perfectly creamy and complementary. These mini cups don’t need any improvement, but the innovative peanut butter fanatics at Trader Joe’s came up with a new way to enjoy them.
The recipe for TJ’s Preposterously Peanut Butter Cup Cookies uses those legendary little treats to make a gooey, chocolate-filled peanut butter cookie. The recipe is easy-breezy, too, so they’d be easy to whip up on a whim.
The first ingredient: 16 Trader Joe’s mini peanut butter cups. Remove the wrappers and your cookie filling is ready to go.
From there, it’s a matter of making the cookies themselves. The chief ingredient there is peanut butter, of course — Trader Joe’s recommends their own brand, salted.
The peanut butter mixes with eggs, sugar, baking soda and vanilla to form a dough. The dough’s then divided into 16 equal balls.
Each ball functions as a pocket for a mini peanut butter cup. Start with a batch of eight cookies: Tuck a mini cup into the center of a dough ball and cover it with the dough. Place on your prepared baking sheet, making sure there’s room around each ball for them to grow into a delicious, gooey cookie.
The cookies will be so molten when they come out of the oven that it’s recommended they sit on the cookie sheet for five minutes. Then they can be transferred to a cooling rack and the second batch of eight is good to go.
It’s probably best to dive into these beauties while they’re still warm and gooey inside.
Speaking of warm, gooey treats, TJ’s also offers a decadent chocolate-and-peanut-butter recipe for brownie fans: Peanut Butter Cup Brownies.
Be right back, gonna go preheat my oven now.