I recently fell down a YouTube rabbit hole watching British high schoolers try American snacks. Specifically, the Trader Joe’s episode. And let me tell you, it was a revelation.
These kids went wild for all the peanut butter and chocolate combos. (Apparently, Trader Joe’s has a bit of an obsession with that pairing.) I was aware of the hype before, but after seeing their reactions, I had to investigate.
So, over Thanksgiving, while doing a massive Trader Joe’s haul, I decided to treat myself to a box of their infamous Peanut Butter Chocolate Dipped Oreo Cookies. (The chocolate-covered peanut butter pretzels were a close second, but I showed restraint.) Austen, my ever-predictable daughter, went for the Everything Crackers, and daddy, well, he couldn’t resist the Hold the Cone chocolate cones.
Needless to say, those dipped Oreos were incredible. Gone in two days, incredible. But then, the sadness set in. No more cookies! That’s when I decided to take matters into my own hands and recreate those treats at home, using my trusty mini-batch approach and a few simple go-to ingredients.
And guess what? It worked! These homemade fudge-covered Oreos are even better than the Trader Joe’s version (if I do say so myself). They’re rich, decadent, and perfectly portioned for a guilt-free indulgence.
P.S., Did you know that Trader Joe’s will allow you to return any snack you didn’t like for a full refund? Austen tried her crackers in the store and was so visibly disappointed that our cashier made us (no joke) return them for a full refund. LOL.
That’s it! Four perfectly portioned, fudge-covered Oreos, ready to satisfy your sweet tooth. They’re the perfect after-dinner treat, afternoon snack, or anytime indulgence.
So, if you’re a fan of peanut butter and chocolate (and who isn’t?), you need to try these mini-batch treats. They’re quick, easy, and dangerously delicious. Just don’t say I didn’t warn you!
Let me know if you give them a try!
Mini-batch Fudge Covered Oreos
Equipment
- Cookie sheet or similar
Ingredients
Cookie dough
- 1 tsp coconut oil, melted (5 g)
- 2 tsp nut/seed butter (10 g) I used peanut butter
- 1 tbsp maple syrup (21 g)
- 1 tbsp cocoa powder (6 g) increase cocoa and decrease flour for a darker cookie
- 2 tbsp flour (15 g) gf all purpose if desired, you may not need all the flour
- 1/8 tsp baking powder
Filling
- 1 tbsp nut/seed butter (16 g) I used peanut butter
Fudge cover
- 2 tbsp white chocolate chips (28 g) df if desired, sub dark chocolate chips
- 1 tbsp nut/seed butter (16 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a small bowl, mix oil, nut butter, syrup. You can gently microwave to melt your coconut oil and blend it all together.
- Add cocoa powder, baking powder, pinch of salt, blend until smooth.
- Add flour and combine into a chocolate cookie dough, adding your flour gradually and stopping when you get a smooth non-sticky cookie dough. If it gets too crumbly add a drop of water and combine.
- Roll the dough out on parchment 1/4 inch thick, cut/shape 8 round thick cookies, repeat until no dough left.
- Bake cookies 8 mins, cool completely. If you prefer them crunchy / snappy like oreos, bake a few more minutes (just try not to burn them) and let cool completely.
- Sandwich cookies with the filling (if your nut/seed butter is very runny you can add it to the bottoms and freeze 5 min to set, or add some powdered sugar to it to thicken). Freeze sandwich cookies completely, at least 1 hour.
- In a small bowl add fudge cover ingredients, microwave 30 sec at a time and stir until no chocolate chips remain. Dip each frozen cookie and set it back on parchment, freeze again to set.
- (Optional) Decorate cookies with more melted dark chocolate drizzle.
- Enjoy!
