Chocolate Chip and Peanut Butter Cookies

By mamacasma

The combination of peanut butter and chocolate is timeless in mouthwatering morsels that get a head start from yellow cake mix.

Ingredients

• 1 box yellow cake mix with pudding
• 1 1/4cups 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)

Details

Servings 4

Preparation

Step 1

1. Heat oven to 350°F (or 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.
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.

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 for 30 to 45 minutes.