New-Fashioned Peanut Butter Cookies

By carvalhohm

Ingredients

• 1 box yellow cake mix
• 1/4 cup packed brown sugar
• 2 tablespoons water
• 1 cup creamy peanut butter
• 1/4 cup shortening or vegetable oil
• 2 eggs
• Granulated sugar

Details

Servings 54
Adapted from bettycrocker.com

Preparation

Step 1

1 Heat oven to 375°F (350° for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.

2 Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.

3 Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.

Spread 1 to 2 teaspoons chocolate frosting between bottoms of two cookies and press lightly for Chocolate-Peanut Butter Sandwich Cookies.

Give a new look to peanut butter cookies by pressing the bottom of a cut-crystal glass, metal meat tenderizer, potato masher or cookie stamp onto cookies before baking. Whichever one you use, be sure to dip it in sugar each time you press a cookie.

Serving Size: 1 Cookie Calories80 ( Calories from Fat35), Total Fat4g (Saturated Fat1g, Trans Fat0g ), Cholesterol10mg Sodium80mg Total Carbohydrate10g (Dietary Fiber0g Sugars6g ), Protein1g