Trader Joe’s Dark Chocolate Peanut Butter Cup Cookies- A soft and chewy chocolately cookie bursting with delicious Dark Chocolate Peanut Butter Cups.
Raise your hand if you are obsessed with Trader Joe’s! I definitely have my hand up high! Trader Joe’s recently came to Utah and I LOVE that store! Luckily (for my husband) it’s a bit of a drive to get there so I don’t go to0 often. They have the yummiest things there and I just want to buy the entire store when I go! One of my favorite products they sell is the Dark Chocolate Peanut Butter Cups. Way better than Reese’s PB cups in my opinion. Those are way too sweet for me!
After I had my baby my sister brought me some and since I already had some I decided to make cookies with it. Such a good decision! I used my trusty Dark Chocolate M&M Cookie recipe and swapped chocolate chips for chopped up Peanut Butter Cups and it was delish! So good! A soft and chewy chocolately cookie packed full of peanut butter cups! The peanut butter oozed out as you can see in the picture but I loved it. It looks cool and tasted really good! And of course if you want to you can use another brand (like Reese’s) of peanut butter cups.
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- ½ cup unsalted butter, room temperature
- ½ cup granulated sugar
- ½ cup dark brown sugar, packed
- 1 large egg, preferably room temperature
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup + 2 Tbsp. Hershey’s Special Dark Cocoa Powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 Tbsp. milk
- 1 cup chopped dark Trader Joe's Peanut Butter Cups (or another brand) plus a little more for topping if desired
- Line 2 baking sheets with parchment paper or silicone baking mats. In the bowl of an electric mixer, combine the butter and sugars. Beat together on medium-high speed until light and fluffy, 2-3 minutes. Blend in the egg and vanilla, scrape down the bowl if needed.
- In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt. Slowly add the dry ingredients into the wet ingredients in the mixer on low speed just until incorporated. Mix in the milk on the lowest speed and mix until incorporated. Add the chopped peanut butter cups and gently fold in by hand. Preheat the oven to 350˚ F.
- Roll about 2 tablespoons of dough into balls and place on the baking sheets. Top with some more chopped up peanut butter cups if desired. Place cookie sheet in freezer for 10-15 minutes. (Alternately you can chill the dough for at least 2 hours or up to 36.)
- Bake 10-11 minutes. Let cool on the baking sheets for about 5 minutes, then transfer to a wire rack to cool completely.