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Break-’Em-Up Chocolate Chip-Peanut Butter Cookies

Andi, former Betty Crocker Kitchens editor mixes two favorites, peanut butter and chocolate chip cookies.

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  • Prep Time 25 min
  • Total Time 1 hr 55 min
  • Servings 24

Ingredients

1
pouch (17.5 oz) Betty Crocker™ chocolate chip cookie mix
1/2
cup butter, softened
3
eggs
2
pouches (17.5 oz each) Betty Crocker™ peanut butter cookie mix
2
tablespoons water
1/2
cup vegetable oil
1
cup salted peanuts

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LOCATION

Directions

  • 1 Heat oven to 375°F (350°F for dark or nonstick cookie sheet). In medium bowl, stir chocolate chip cookie mix, butter and 1 of the eggs until soft dough forms. Place dough on ungreased cookie sheet. Place 10-inch sheet of waxed paper over dough; with rolling pin, roll dough to 10x9-inch rectangle, about 3/8 inch thick.
  • 2 Bake 15 to 19 minutes or until deep golden brown. Cool 15 minutes. Break cookie into quarters; place on large plate. Freeze uncovered 15 minutes or refrigerate 30 minutes. Break up chocolate chip cookie into small pieces; set aside.
  • 3 Reduce oven temperature to 325°F. In large bowl, stir (or mash together by hand) peanut butter cookie mix, water, oil and remaining 2 eggs until soft dough forms. Stir in peanuts and broken chocolate chip cookie pieces. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased cookie sheet.
  • 4 Bake 15 to 19 minutes or until light golden brown. Cool 5 minutes; remove from cookie sheet to cooling rack.

EXPERT TIPS

Expert Tips

Freezing or refrigerating the chocolate chip cookie quarters allows the chocolate chips to set up before breaking the cookies into pieces.

Store cookies in an airtight container to prevent them from drying out.

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© 2014 ®/TM General Mills All Rights Reserved

Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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