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Chocolate Peanut Butter Cookies

I received this book one year for a secret Santa gift. I really love it! I recommend it to anyone who likes to bake but doesn't have everything for "made from scratch" goodies. This book has ideas for cookies, brownies, bars, pies, cakes, breads and much more.

The cookies I'll be showing you are a huge hit at my work and with my family. They're also my husband's favorite cookies ever ;)

Chocolate Peanut Butter Cookies

  • 1 box Duncan Hines Moist Deluxe Devil's Food Cake Mix
  • 3/4 cup crunchy peanut butter*
  • 2 eggs
  • 2 tablespoons of milk
  • 1 cup candy-coated peanut butter pieces** (I use reeses candies, you can also use peanut butter chips)

*When I make them, I use creamy peanut butter
** 1 cup candies seems to be too much candies and not enough dough. I would use a little less.

  1. Preheat oven to 350F. Grease baking sheets.
  2. Combine cake mix, peanut butter, eggs and milk in large mixing bowl. Beat at low speed with electric mixer until blended. Stir in peanut butter pieces
  3. Drop dough by slightly rounded tablespoonfuls onto prepared baking sheets. Bake 7-9 minutes* or until lightly browned. Cool 2 minutes on baking sheets. Remove to cooling racks. Cool completely. Store in airtight container.

*With my oven it took 11 minutes to bake. It's tough to tell they're done when they're brown to begin with. They're going to be pretty squishy because they're made with cake mix.

I obviously didn't use Duncan Hines brand cake mix but Betty Crocker works just great :) Though I accidently placed 3 eggs in that picture instead of 2. GO ME :) Ignore that one.

Blending this cookie mix is sticky business! Make sure you use a spatula to get all the dough off of your beaters. When adding your candies, I would advise against blending them in with the beaters; it tends to chop them up. Unless you want that, go ahead. Otherwise fold them in by hand with a spatula. If the dough seems too thick and hard to spoon, add a tiny bit more milk and blend. That should help, though the dough should be pretty sticky.



Spoon your dough onto your greased cookie sheet. I made these cookies a little bigger than I usually do. Typically you can spoon at least a dozen onto one cookie sheet. The bigger the cookie, the longer the bake time so keep an eye on them.

Once you spoon your cookies, put them in the oven and while those are going I prepare my second cookie sheet. If you only have one that's OK. After spooning out my second sheet, I prepare the cooling rack and container I'm going to keep them in. If you don't have a container, use a ziplock bag, or something of the sort :) A good place to get air tight containers is SnapWare. We found a really awesome container at Costco; a 3 layered cake/cupcake/cookie travel case. Pretty handy!

MMMMMM, cookies are done! Take them out and let them cool on the sheet before you put them on the cooling rack. At this point I put in my second sheet. After cooling, I take my spatula and put them on the cooling rack. Now you can start spooning your 3rd batch of cookies.
Put them in your container and they're ready to go! Yummy yummy yummy yummy yummy!

Hope you find this recipe easy to use and delicious! Email me or comment with any questions, comments or concerns :)


Mar. 9th, 2011 07:17 pm (UTC)
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