Please remember that I don’t eat this stuff so I did not test this recipe. I’m just posting so you can try it!
INGREDIENTS:
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1 box Betty Crocker Super Moist yellow cake mix
1/4 cup packed brown sugar
2 tablespoons water
1 cup creamy peanut butter
1/4 cup shortening or vegetable oil
2 eggs
granulated sugar (to roll dough in)
(see my tips below)
See my Darlene’s Concoctions videos!
DIRECTIONS:
1: Heat oven to 375°F. In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth (or just mix by hand).
2: Shape dough into 1-inch balls. Roll in granulated sugar and place 2 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar.
3: Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.
Darlene’s Tips: Spread chocolate frosting between two cookies for chocolate peanut butter cookie sandwiches! You could also add peanut butter or chocolate morsels (or both) to the mix.
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