Chocolate Chip and Peanut Butter Cookies

Prep Time:55 Mins | Total Time:1 Hr 10 Mins | Makes:48 cookies

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

1 pkg Betty Crocker* SuperMoist* Golden Cake Mix

1 1/4 cups (300 mL) crunchy peanut butter

1/4 cup (50 mL) packed brown sugar

1/4 cup (50 mL) butter or margarine, softened

2 eggs

2 cups (500 mL) milk chocolate chips

Heat oven to 350ºF (or 325ºF 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.
On ungreased baking sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 9 to 11 minutes or until edges are set (centres will be soft). Cool 1 minute; remove from baking sheets to cooling racks.

SuperMoist* Golden Cake Mix

Tip : 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 : To soften butter, let it stand at room temperature for 30 to 45 minutes.

1 Serving (1 Cookie): Calories 130; ( Calories from Fat 60 ); Total Fat 7g ( Saturated Fat 3g , Trans Fat 0g ) ; Cholesterol 15mg; Sodium 110mg; Total Carbohydrate 14g ( Dietary Fiber 0g , Sugars 10g ); Protein 2g