Saturday, March 23, 2013

Chocolate Chip And Peanut Butter Cookies




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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Thank You!


Shirley-Ann Pearman

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