Most of my cake mix recipes call for cream cheese but I found myself in a pinch and decided to try substituting peanut butter for the cream cheese. My eyes have since been opened to a whole new world of possibilities.
Today I'm sharing these amazing Peanut Butter Milk Chocolate Cake Mix Cookies and if you're a peanut butter and chocolate lover - you might as well put these on your to-do list right now.
The recipe couldn't be any easier. It starts with a box of cake mix - I used milk chocolate but German chocolate, dark chocolate - any of these will do perfectly. I added a few pantry ingredients like peanut butter, vanilla extract, butter, and an egg and stirred in milk chocolate chips to finish it off. So what is that? 6 INGREDIENTS.
Ingredients
- 1 15.25 oz box of chocolate cake mx
- 8 tbsp butter, melted
- 1 egg, room temperature
- 1 tsp vanilla extract
- 1/2 cup creamy peanut butter
- 1 cup milk chocolate chips
Instructions
- Beat butter, egg, vanilla, and peanut butter together in a large bowl. I use my stand mixer.
- Add cake mix, half of the box at a time, mixing until well combined. Stir in the chocolate chips by hand.
- Refrigerate the cookie dough for at least one hour and then roll dough into 1 inch balls.
- Preheat oven to 350 degrees.
- Place dough balls onto parchment lined baking sheet and bake for 9 minutes - you don't want the cookies to brown at all on the bottom.
- Let cookies cool on a baking sheet for several minutes before removing to a cooling rack to cool completely.
- Makes 3 dozen cookies.
- These cookies are best warm out of the oven - as all cookies are - but will stay fresh for at least 1 week in an airtight container.
- I guarantee you're going to find yourself making this recipe again and again! So easy and so delicious, it's hard not to!
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