The combination of peanut butter and chocolate is timeless in mouthwatering morsels that get a head start from yellow cake mix.
box Betty Crocker™ SuperMoist™ yellow cake mix
cups crunchy peanut butter
cup packed brown sugar
cup butter or margarine, softened
bag (11.5 oz) milk chocolate chips (2 cups)
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.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
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;
*Percent Daily Values are based on a 2,000 calorie diet.