Chocolate Chip And
Peanut Butter Cookies
Ingredients
1
box Betty Crocker Super Moist Yellow Cake Mix
1¼
cups crunchy peanut butter
¼ cup
packed brown sugar
¼ cup
butter or margarine, softened
2
eggs
1
bag (11.oz) milk chocolate chips (2 cups)
Prep
Time 55 Min Start to Finish 1 Hr 10 min.
4
dozen
Method
1.
Heat oven to 350° F (or 325°F for dark or
non-stick 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.
HIGH ALTITUDE (3500-6500 FT); After dropping dough on cookie sheets,
flatten dough slightly with palm of hand.
KITCHEN TIPS
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 a room temperature
for 30 to 45 minutes.
Recipe was received out a “Super Moist Cakes Betty
Crocker, 125+ Easy, Inspiring Ideas Issue April/May 2009 No. 248”. The book is of Cakes, Cupcakes, Cookies and
Bars made of Betty Crocker products.
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