Today’s Weekly Foodspiration features chocolate chip waffles, chocolate chip muffins topped with caramel yogurt peanut butter cup topping & peanut butter cup chocolate chip cookies
1. Caramel Peanut Butter Chocolate Chip Muffins – Serving Size – 3 Mini Muffins
YOU WILL NEED:
1/2 cup Trader Joe’s Mini chocolate chip pancake & waffle mix
6 tablespoons water
1 tablespoon oil
1/2 tablespoon greek yogurt
1/2 tablespoon peanut butter
1/4 tablespoon maple syrup
1/8 teaspoon vanilla
1 tablespoon Reese’s Peanut Butter Cups, crushed
DIRECTIONS:
1.Preheat oven to 350°F
2. Mix pancake & waffle mix, water & oil to make batter
3. Put a heaping tablespoon of batter in three mini muffin tin crevices & bake for 12 -15 minutes or until golden brown
4. While muffins cool make caramel yogurt peanut butter cup topping by combining: greek yogurt, peanut butter, maple syrup, vanilla & crushed peanut butter cup
5. Frost muffins with caramel peanut butter topping & enjoy!
2. Peanut Butter Chocolate Chip Waffles – Serving Size: 1 Mini Waffle
YOU WILL NEED:
1/2 cup Trader Joe’s Mini chocolate chip pancake & waffle mix
6 tablespoons water
1 tablespoon oil
DIRECTIONS:
1. Heat waffle iron
2. Make batter by mixing waffle mix, water & oil
3. Put 1/4 cup of batter into hot waffle iron and cook until waffle is golden brown
4. Enjoy warm!
3. Peanut Butter Chocolate Chip Cookies – Serving Size: 2 Cookies
YOU WILL NEED:
2 heaping tablespoons slice and bake chocolate chip cookie dough
Reese’s Peanut Butter Cups, chopped
DIRECTIONS:
1. Preheat oven to 350°F
2. Using an ice cream scoop put two round heaping tablespoons of cookie dough on baking sheet & add some crushed Reese’s peanut butter cups
3. Bake for 12-15 minutes or until cookies are golden brown & enjoy warm!
P.S. Looking for more foodspiration? check out some of our previous weekly foodspiration posts