Chocolate Chip and Peanut Butter Cookies

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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About 4 dozen cookies

box Betty Crocker® SuperMoist® yellow cake mix
1 1/4
cups crunchy peanut butter
cup packed brown sugar
cup butter or margarine, softened
bag (11.5 oz) milk chocolate chips (2 cups)
  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.
Makes About 4 dozen cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

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*:
    • 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:
    • 1;
    *Percent Daily Values are based on a 2,000 calorie diet.