Dessert: Chocolate Chip and Peanut Butter Cookies
The combination of peanut butter and chocolate is timeless in mouthwatering morsels that get a head start from yellow cake mix.
Ingredients
1 box Betty Crocker™ SuperMoist™ yellow cake mix
1 1/4 cups crunchy peanut butter
1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
2 eggs
1 bag (11.5 oz) milk chocolate chips (2 cups)
Instructions
Heat oven to 350 °F (325 °F for dark or nonstick cookie sheets). In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.
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Nutrition Facts
Serving Size: 48
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
