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Chocolate Chip and Peanut Butter Cookies

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Chocolate Chip and Peanut Butter Cookies
  • Prep 55 min
  • Total 1 hr 10 min
  • Servings 4
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The combination of peanut butter and chocolate is timeless in mouthwatering morsels that get a head start from golden cake mix.
May 23, 2018

Ingredients

  • 1 box Betty Crocker™ SuperMoist™ golden cake mix
  • 1 1/4 cups crunchy peanut butter
  • 1/4 cup packed brown sugar
  • 1/4 cup butter or margarine, softened
  • 2 eggs
  • 2 cups milk chocolate chips

Steps

  • 1
    Heat oven to 350°F (325°F for dark or nonstick baking 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 baking sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
  • 3
    Bake 9 to 11 minutes or until edges are set (centres will be soft). Cool 1 minute; remove from baking sheets to cooling racks. Store covered.

Expert Tips

  • Tip 1
    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.
  • Tip 2
    To soften butter, let it stand at room temperature 30 to 45 minutes.

Nutrition Information

130 Calories, 0g Total Fat, 2g Protein, 14g Total Carbs, 10g Sugars

Nutrition Facts

Serving Size: 4 dozen cookies
Calories
130
Total Fat
0g
Saturated Fat
3g
Trans Fat
7g
Cholesterol
15mg
Sodium
110mg
Total Carbs
14g
Dietary Fiber
0g
Sugars
10g
Protein
2g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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