Let's talk about grocery shopping in New York City. Ok wait, no, let's not.
What we meant to saaaay was, let's talk about grocery shopping at Trader Joe's in New York City.
We've already touched on the rather daunting experience that is an urban TJ's, but just for kicks, you know, just to show all you suburbanites how good you've got it, we're gonna talk about it again.
We know. EXCITING.
So, if you'll recall, Trader Joe's shopping requires a plan. No, more than a plan, a battle plan. A well marked map. With color codes! And alternate routes should you encounter a road block! Sidebar, you WILL encounter a road block.
So in you go armed with your map, knee pads, helmet and list (corn salsa, lemon kitchen soap, frozen yogurt, you know, the essentials) and just as you're reaching for the dark chocolate and turbinado almonds (like we said essentials) you find yourself stuck.
But this one, you can't escape. An urban momma with her double stroller on one side and a savvy granny with her grocery cart on the other. You're stuck.
Stupid battle plan! Useless! All your hard work! For nothing! Noth...wait...what are those?? Are those...teeny tiny peanut butter cups?? Are you kidding? We love teeny tiny things!
OWWW (double stroller just took off your pinky toe)!
Who cares?! We have teeny tiny peanut butter cups!
And when the road block cleared, we came home and made cookies with them. Correction, we stood in line for an hour to buy them and THEN made cookies with them. And white chocolate. Because it was on that shelf right next to the register and we are actually incapable of NOT purchasing whatever is on that shelf.
Oh and THEN we iced the toe. Which is probably broken. But who cares??! We have teeny tiny peanut butter cups...in cookies!
Double Chocolate Peanut Butter Cup Cookies
Makes 32 cookies
1/2 cup butter (1 stick), room temperature
1/2 cup sugar
1/2 cup light brown sugar, packed
1 cup white chocolate, chopped (or white chocolate chips)
1 cup plus 2 tablespoons peanut butter (creamy or crunchy)
2 teaspoons vanilla
1 1/4 cups flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup mini peanut butter cups (or regular sized roughly chopped - we used Trader Joe's minis)
Preheat oven to 350 F. Line 2 baking sheets with parchment paper or silicone mats and set aside.
In the bowl of an electric mixer fitted with the paddle attachment, cream together the butter and sugars until light.
In a microwave safe bowl, combine white chocolate and 2 tablespoons of peanut butter and heat in the microwave in 30 second intervals until chocolate is just beginning to melt. Stir vigorously to melt completely and fully incorporate peanut butter.
Add the melted chocolate mixture to the butter and sugars, along with remaining peanut butter. Add in egg and vanilla and mix until just combined.
Sift together flour, baking soda and salt. Add dry mixture to the wet ingredients and stir to combine. Add in mini peanut butter cups.
Scoop out 1 1/2 to 2 inch diameter balls and place on baking sheets, spacing about 1 1/2" apart. Gently press down the tops of the cookies to flatten slightly, and sprinkle with sea salt if using. Bake for 11-14 minutes, until edges just start to brown.
Allow cookies to cool for 5 minutes on the baking sheets before moving to racks to cool completely.
Store cookies in airtight containers at room temperature.