| 1 | box Betty Crocker® SuperMoist® yellow or butter recipe yellow cake mix |
| 1/4 | cup packed brown sugar |
| 1/3 | cup water |
| 1 | cup creamy peanut butter |
| 1/4 | cup shortening or vegetable oil |
| 2 | eggs |
| Granulated sugar |
| 1. | Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth. |
| 2. | Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar. |
| 3. | Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. |
| No change. |
|
| Spread 1 to 2 teaspoons chocolate frosting between bottoms of two cookies and press lightly for Chocolate-Peanut Butter Sandwich Cookies. |
|
| Give a new look to peanut butter cookies by pressing the bottom of a cut-crystal glass, metal meat tenderizer, potato masher or cookie stamp into cookies before baking. Whichever one you use, be sure to dip it in sugar each time you press a cookie. |
Nutrition Information:
90 ( 40); 4 1/2g ( 1g, 0g); 10mg; 90mg; 10g ( 0g, 6g); 2g 0%; 0%; 0%; 0% 1/2 ; 0 ; 0 ; 1 1/2