Boy oh boy do I have a recipe for you!
While my Mum was over we stopped at Trader Joe’s to pick up some groceries and just happened to stumble upon a box of Dark Chocolate Peanut Butter Cups. PB cups are not available in Australia and my Mum usual
ly makes sure to take a bag or two back for all her work friends who have tried and loved them. So of course she had to get the Dark Choc variety to take back. The only problem was, they never made it on the plane with her! She accidentally left them in my fridge
So all week I have been staring at the box wondering what I should do with them. I decided to chop them up and make peanut butter cookies. Because I kind of just made up the recipe as I went along I was a little unsure of what the consistency would be like, but turns out they are pretty darn delicious!
Note: These can also be made by omitting the natural peanut butter and just using the PB cups for flavoring.
Dark Chocolate Peanut Butter Cup Cookies
- 1.5 cups oats
- 1 cup whole wheat flour
cup natural peanut butter
- 1/2 cup brown sugar
- 1 cup unsweetened apple sauce (substitute used in place of 1 egg)
- 1 mashed banana (substitute used in place of 1/2 cup butter)
- 1 tsp vanilla extract
- 1 tsp baking soda
Chop up peanut butter cups into chunky pieces.
Simply combine all ingredients in a large mixing bowl, stirring thoroughly and making sure that the peanut butter is distributed evenly throughout the batter.
Bake at 350F for 25-30 mins (depending on whether you like your cookies soft or crunchy). Let cool on the tray before removing.
Question: How do you like your cookies? Soft? Crunchy? A little of both??