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Steps
1
Heat oven to 375°F (350°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on low speed until blended.
2
Shape dough into 1 1/4-inch balls. Roll in granulated sugar. Place about 2 inches apart on ungreased cookie sheets. Flatten in crisscross pattern with fork dipped in sugar. Discard any remaining sugar.
3
Bake 8 to 10 minutes or until edges are set and golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 30 minutes. Store covered at room temperature.
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Make baking easier by using a cookie scoop to keep your cookie balls the same. Cookies bake more evenly when they are uniform in size.
Add a hint of salt to these sweet cookies by sprinkling just a pinch of freshly-ground sea salt on your cookies before baking them in the oven.
Give your cookies a new look by pressing the bottom of a cut-crystal glass, metal meat tenderizer or cookie stamp onto your cookies before baking. Whichever one you choose make sure to dip it in sugar each time and only lightly flatten the cookies.
Cookies turn out best when baked one cookie sheet at a time on middle oven rack.
Turn these into cookie sandwiches! Add one to two tablespoons of chocolate frosting in between two cookies for a sweet treat.
Do you love how easy it was to bake cookies with a box of Betty Crocker™ Super Moist™ Cake Mix? Take a look at either this recipe for Cake Mix Monster Cookies or Cake Mix Chocolate Chip Cookies - both delicious recipes that use this same great shortcut.
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