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Chocolate Chip and Peanut Butter Cookies

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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.

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(20 Ratings)

20 Ratings

5 spoons 35%

4 spoons 30%

3 spoons 20%

2 spoons 10%

1 spoons

Member Reviews (6)

0773f7e3-b99d-4084-8642-febcc6ddd367

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PREP TIME
55 Min
TOTAL TIME
1 Hr 10 Min
SERVINGS
48

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)

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1 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.
2 On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
3 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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Expert Tips

To make drop cookies uniform in size and shape, use a spring-handled cookie scoop. Select the size of the scoop based on how large or small you like your cookies.

To soften butter, let it stand at room temperature 30 to 45 minutes.

Got a question for our Kitchen Experts? Ask it in the Message Boards

Nutrition Information:

1 Serving (1 Cookie)

Calories 130

(Calories from Fat 60),

Total Fat 7g

(Saturated Fat 3g,
Trans Fat 0g),

Cholesterol 15mg;
Sodium 110mg;
Total Carbohydrate 14g

(Dietary Fiber 0g,
Sugars 10g),

Protein 2g;

Percent Daily Value*:

Vitamin A 0.00%;
Vitamin C 0.00%;
Calcium 4.00%;
Iron 2.00%;

Exchanges:

1/2 Starch;
0 Fruit;
1/2 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
0 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
1 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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1 - 3 of 6 Reviews View All

Posted 10/21/2010 6:46:26 PM REPORT ABUSE jesraper said:

Rating:

I have made these cookies several times, and they have been a HUGE hit! I did melt the butter the second time I made them and it seemed to help mix the batter. I used the yellow cake mix the first time but the second time I used the super moist chocolate fudge mix and they were amazing!!

This reply was: Helpful Inspiring

Posted 10/2/2010 11:13:20 PM REPORT ABUSE Baby_1 said:

Rating:

I used the 1/2 a stick of butter like a few people already suggested and I added a splash of vanilla extract; they were fabulous!! I also used a rounded teaspoon instead of tablespoon and it made bite sized cookies, Great for any special occasions!!

This reply was: Helpful Inspiring

Posted 9/25/2010 6:59:14 PM REPORT ABUSE fayegray said:

Rating:

I tried the Chocolate Chip Peanut Butter Cookie recipe and am glad to know I was not the only one with not-so-good first results. I made them today and they are DRY and hard. I was planning to try them again and add double the butter and see how that does. Good to know someone has already tried that idea and it works well. Think I'll like it better next time.

This reply was: Helpful Inspiring