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

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


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


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  • 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

  • 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.

Nutrition Information

No nutrition information available for this recipe

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