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The Prudent Pantry: Save Money with this Trader Joes Cookie Recipe Knock-off

By annika.barrantiGuest Blogger(view all posts by annika.barranti)
at 9:37AM Sunday September 19, 2010
under Money Saving Tips

Trader Joe's sells these ridiculously good cookies called Sutter's Formula Peanut Chocolate Cookies. They're a tiny bit dry--but the balance of chocolate chunks and peanut butter is perfect. The trouble is they cost nearly $4 for a small bag.

Not in the budget!
Right around the time that I discovered Sutter's cookies (Sutter, incidentally, is John Sutter who discovered the gold that sparked the gold rush), I noticed that TJ's was carrying something called peanut flour--which is exactly what it sounds like. I had an idea, and I bought a bag.

I used my favorite chocolate chip cookie recipe, adding the peanut flour in place of the walnuts and some of the regular flour. They came out so good that I have to share them. And since I don't want to share the actual cookies, I've written out the recipe.

Annika's Peanut Chocolate Cookies

Butter - 2 sticks, softened
Brown sugar - 1 cup
Sugar - 1/2 cup
Vanilla - 1 tsp.
Eggs - 2 large
Flour - 2 cups
Peanut flour - 1/2 cup
Salt - 1/2 tsp.
Baking powder - 1 tsp.
Chocolate chips - 1 - 2 cups

Prepare two cookie sheets. You can grease them, or cover them with tin foil or parchment paper.

Preheat the oven to 350.
  • Combine two sticks of butter, one-cup brown sugar, and ½ cup granulated sugar in a mixing bowl (I used my KitchenAid stand mixer).
  • The butter should be room temperature--but if you don't have time to take it out and let it sit, 15 seconds in the microwave should do the trick.
  • Beat until combined, then add one teaspoon vanilla and two large eggs.
  • Once everything is combined and smooth, add two cups flour, ½ cup peanut flour, ½ teaspoon salt, and 1-teaspoon baking powder.
  • Mix together thoroughly, then add in 1-2 cups chocolate chips and stir in by hand (I used a wooden spoon).
  • Take large spoonfuls of dough, roll into a ball, and place on cookie sheet about two inches apart. Bake for 10-15 minutes (depending on the size of the cookies and your oven's temperament) until light golden in color.
  • Let cool.

Delicious, and I saved a ton of money!

Annika Barranti is a writer living in Los Angeles and blogging at Through the Looking Glass. She and her husband are raising two children and trying to eat well on a tiny budget.