Chocolate Chip and Peanut Butter Cookies

  • Prep Time 55 min
  • Total Time 1 hr 10 min
  • Servings 48

Ingredients

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)

Directions

Directions

  • 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.

Notes










Tips

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.

Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
130
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3g
14%
Trans Fat
0g
Cholesterol
15mg
4%
Sodium
110mg
5%
Total Carbohydrate
14g
5%
Dietary Fiber
0g
0%
Sugars
10g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
2%
2%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.