Peanut Butter Chocolate Chip Cookies Or Cookie Cake Recipes

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CHOCOLATE PEANUT BUTTER CHIP COOKIES



Chocolate Peanut Butter Chip Cookies image

It's a snap to make a batch of tasty cookies using this chocolate peanut butter cookie recipe, which calls for a convenient boxed cake mix. My husband and son gobble them up! -Mary Pulyer, Port St. Lucie, Florida

Provided by Taste of Home

Categories     Desserts

Time 20m

Yield 4 dozen.

Number Of Ingredients 4

1 package devil's food cake mix (regular size)
2 large eggs, room temperature
1/3 cup canola oil
1 package (10 ounces) peanut butter chips

Steps:

  • In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. , Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° until a slight indentation remains when lightly touched, about 10 minutes. Cool on pans for 2 minutes before removing to wire racks.

Nutrition Facts : Calories 88 calories, Fat 4g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 108mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 1g fiber), Protein 2g protein.

PEANUT BUTTER CHOCOLATE CHIP COOKIES



Peanut Butter Chocolate Chip Cookies image

I love these rich, very sweet, addictive cookies. I adapted this recipe from one I found and loved on allrecipes.com. I have altered it somewhat to suit my tastes and my preferred baking techniques but this is based on the recipe known there as Aunt Cora's World's Best Cookies. Cook time is per batch, cooking one sheet at a time.

Provided by HeatherFeather

Categories     Drop Cookies

Time 30m

Yield 36-48 cookies

Number Of Ingredients 8

1 cup sweet unsalted butter, at room temperature
1 cup sweet creamy peanut butter (do not use reduced fat versions - I use Jiff or Peter Pan brands)
1 cup granulated sugar
1 cup brown sugar or 1 cup light muscovado sugar, packed
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
2 cups semi-sweet chocolate chips

Steps:

  • Preheat oven to 325 degrees F.
  • Have ready at least 2 baking sheets lined with parchment paper.
  • Cream butter until smooth.
  • Add peanut butter and both sugars and beat until combined well.
  • Add egg and beat well.
  • Stir in flour and baking soda gradually until well combined.
  • Stir in chocolate chips by hand.
  • Using a meatball scooper or a spoon, scoop out small portions of dough and drop onto parchment lined cookie sheets, leaving 2" gap between each cookie.
  • Bake for about 15 minutes or until cookies are just firm around the edges- don't overbake- if you wait until they are brown on top, they will be too hard.
  • Slide parchment sheet, cookies and all, carefully off pan and onto your counter, set a new piece of parchment paper onto your baking sheet and repeat until all dough is baked.
  • Meanwhile, as the next batch bakes, remove baked cookies from the parchment and let cool completely on wire racks.
  • Wipe off the crumbs from the old sheet of parchment and you can reuse it for your next batch.
  • These will keep about 3 days stored in a cookie tin (for crisp cookies) or an airtight plastic container (for softer cookies).

Nutrition Facts : Calories 206.1, Fat 11.9, SaturatedFat 5.8, Cholesterol 23.9, Sodium 75.4, Carbohydrate 24.2, Fiber 1.2, Sugar 17.2, Protein 3.3

PEANUT BUTTER CHOCOLATE CHIP COOKIES FROM HEAVEN



Peanut Butter Chocolate Chip Cookies from Heaven image

GREAT...the name says it all.

Provided by KATHY

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Yield 24

Number Of Ingredients 11

1 cup butter, softened
1 ½ cups packed brown sugar
2 eggs
1 cup peanut butter
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
¼ cup cornstarch
¾ teaspoon salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup semisweet chocolate chips

Steps:

  • Preheat oven to 350 degrees F (180 degrees C).
  • Cream together butter and brown sugar. Beat in eggs, peanut butter and vanilla.
  • Add flour, cornstarch, salt, baking soda and baking powder. Stir in chocolate chips.
  • Roll into balls about 1 1/2 teaspoonfuls (or use cookie scoop) and place onto ungreased cookie sheets about 2 inches apart. Flatten slightly because they do not flatten much while cooking.
  • Bake for 10 minutes.

Nutrition Facts : Calories 280.6 calories, Carbohydrate 32.2 g, Cholesterol 35.8 mg, Fat 15.7 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 7.4 g, Sodium 250 mg, Sugar 18.2 g

GIANT CHOCOLATE-PEANUT BUTTER COOKIE CAKE



Giant Chocolate-Peanut Butter Cookie Cake image

Can't decide between cookies and cake? Oversized, double-chocolate cookies stacked between layers of peanut-butter frosting create an indulgent dessert that doesn't make you choose.

Provided by Food Network Kitchen

Categories     dessert

Time 2h

Yield 10 to 12 servings

Number Of Ingredients 16

4 1/2 cups all-purpose flour (see Cook's Note)
2/3 cup unsweetened dark cocoa powder
2 teaspoons baking soda
2 teaspoons fine salt
3 sticks (24 tablespoons) unsalted butter, at room temperature
3 cups packed dark brown sugar
4 large eggs
2 teaspoons pure vanilla extract
3 cups semisweet chocolate chips
1/2 cup honey-roasted peanuts, chopped
2 sticks (16 tablespoons) unsalted butter, at room temperature
1 cup smooth peanut butter
2 cups confectioners' sugar
4 ounces semisweet chocolate, finely chopped
1/3 cup heavy cream
1 tablespoon unsalted butter

Steps:

  • Preheat the oven to 375 degrees F.
  • For the cookies: Whisk together the flour, cocoa powder, baking soda and salt in a large bowl. Beat the butter and brown sugar with an electric mixer on medium-high speed in a second large bowl until light and fluffy, about 6 minutes. Add the eggs to the butter mixture, one at a time, beating after each addition to incorporate; beat in the vanilla. Reduce the speed to medium, add the flour mixture, and beat until just incorporated. Fold in the chocolate chips by hand.
  • Roll the dough into 6 balls (about 1 1/2 cups each). Divide 4 of the balls between 2 rimmed baking sheets (2 balls per sheet). Flatten them into 6-inch circles using your hands; make sure the circles are 2 inches apart. Bake until just set, 12 to 14 minutes. Let cool on the baking sheet for 10 minutes, then transfer to a rack to cool completely. Repeat with the remaining 2 balls of dough.
  • For the frosting: Meanwhile, beat the butter and peanut butter with an electric mixer on medium speed in a large bowl until light and fluffy. Slowly add the confectioners' sugar about 1/2 cup at a time, beating between additions, until incorporated.
  • Assemble the cake: Place a cookie on a cake stand or serving plate and spread the top with some frosting. Top with another cookie and more frosting; repeat with the remaining cookies and frosting, making sure the frosting on the top layer is spread smooth.
  • For the ganache: Put the chocolate in a medium bowl. Bring the cream and butter to a boil in a small saucepan over medium heat. Pour over the chocolate and let stand for 5 minutes; stir until melted and smooth.
  • Pour the ganache over the top of the cake, smoothing the top with a small offset spatula and letting it drip over the sides. Decorate the rim of the cake with the peanuts. Let stand at room temperature until the chocolate hardens, about 10 minutes.

CHEWY PEANUT BUTTER CHOCOLATE CHIP COOKIES



Chewy Peanut Butter Chocolate Chip Cookies image

These cookies are really chewy and addictive.

Provided by Kathy Bliesner

Categories     Desserts     Cookies     Peanut Butter Cookie Recipes

Time 1h

Yield 24

Number Of Ingredients 12

½ cup butter, softened
½ cup peanut butter
1 cup packed brown sugar
½ cup white sugar
2 eggs
2 tablespoons light corn syrup
2 tablespoons water
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
2 cups chopped semisweet chocolate

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • In a large bowl, cream together the butter, peanut butter, brown sugar, and white sugar until smooth. Beat in the eggs one at a time, then stir in the corn syrup, water, and vanilla. Combine the flour, baking soda, and salt; stir into the peanut butter mixture. Fold in chocolate chunks. Drop by 1/4 cupfuls 3 inches apart onto ungreased baking sheets.
  • Bake for 12 to 14 minutes in the preheated oven, or until edges are golden. Allow cookies to cool for 1 minute on the cookie sheet before removing to wire racks to cool completely.

Nutrition Facts : Calories 245.7 calories, Carbohydrate 33.5 g, Cholesterol 25.7 mg, Fat 11.6 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 5.6 g, Sodium 162.6 mg, Sugar 21.1 g

CAKE MIX CHOCOLATE PEANUT BUTTER COOKIES



Cake Mix Chocolate Peanut Butter Cookies image

Looking for a chocolate cookie using Betty Crocker™ Super Moist™ chocolate fudge cake mix? Look no further!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h20m

Yield 54

Number Of Ingredients 9

1 box Betty Crocker™ Super Moist™ chocolate fudge cake mix
3/4 cup creamy peanut butter
1/4 cup water
1 teaspoon vanilla
3 eggs
1 1/2 cups semisweet chocolate chips
1 1/2 containers Betty Crocker™ Whipped fluffy white frosting
3/4 cup creamy peanut butter
2 teaspoons milk

Steps:

  • Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Spray cookie sheet with cooking spray.
  • In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs with electric mixer on medium speed about 1 minute or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
  • Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
  • In medium bowl, stir together frosting ingredients. Frost cookies with frosting. Store covered.

Nutrition Facts : Calories 150, Carbohydrate 17 g, Cholesterol 10 mg, Fat 1 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 115 mg, Sugar 12 g, TransFat 1/2 g

PEANUT BUTTER COOKIE CAKE



Peanut Butter Cookie Cake image

Who doesn't love a huge peanut butter cookie? They're the number-one flavor in our house. If someone asks you for a cookie for their birthday, this is a great way to make them a cake-that's also a cookie! Covered with chocolate frosting and filled with colorful candies, this would be the perfect celebration cake.

Provided by Food Network

Categories     dessert

Time 1h

Yield 8 to 12 servings

Number Of Ingredients 18

1/2 cup (1 stick) unsalted butter, softened
3/4 cup creamy peanut butter
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 tablespoon whole milk
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups all-purpose flour
1 cup M&Ms or chocolate chips
1/2 cup (1 stick) unsalted butter, softened
2 cups powdered sugar
1/2 cup unsweetened cocoa powder
Pinch of salt
2 teaspoons vanilla extract
4 to 5 teaspoons whole milk
Sprinkles, if desired

Steps:

  • For the cookie cake: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar, about 1 minute. Add the egg, vanilla, milk, baking soda, and salt, and mix until combined. Slowly add the flour, and mix until the dough just comes together, scraping the sides of the bowl as necessary. Stir in the M&Ms or chocolate chips.
  • Spray a 9- or 10-inch round cake pan with cooking spray, or line with foil and spray with cooking spray for easy removal and cleanup. Press the dough into the pan. Refrigerate for 30 minutes.
  • Preheat the oven to 350 degrees F. When the dough is cold, bake for 20 to 25 minutes, until the top is golden brown. Let cool completely before frosting.
  • For the frosting: Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly mix in the powdered sugar and cocoa powder. Mix in the salt, vanilla, and 2 teaspoons of the milk. Add the remaining 2 or 3 teaspoons milk as needed to reach the desired consistency.
  • Place the frosting in a pastry bag fitted with a 1M tip, and frost the outer ring of the cake. Dust with sprinkles if using.

PEANUT BUTTER CHOCOLATE CHIP COOKIES OR COOKIE CAKE



Peanut Butter Chocolate Chip Cookies or Cookie Cake image

Make and share this Peanut Butter Chocolate Chip Cookies or Cookie Cake recipe from Food.com.

Provided by emilynye

Categories     Dessert

Time 25m

Yield 40-50 cookies

Number Of Ingredients 8

2 eggs
2 cups flour
1 teaspoon baking soda
1 cup peanut butter
1 cup brown sugar
1 cup margarine (2 sticks)
1 cup white sugar
6 ounces chocolate chips

Steps:

  • Preheat oven to 350°.
  • Mix sugars, margarine, and peanut butter together.
  • Add eggs and mix.
  • Add flour and baking soda, mix until just blended.
  • Add chocolate chips and mix again (I continue to use my electric mixer, and it doesn't mess it up).
  • •Option #1: Drop from a teaspoon onto ungreased cookie sheets. Bake for about 10 minutes, or until lightly browned on top.
  • •Option #2: Divide in half and place in two 9 inch pie pans. Bake for about 25 minutes or until golden on top.

Nutrition Facts : Calories 145.2, Fat 7.1, SaturatedFat 2, Cholesterol 9.3, Sodium 93.4, Carbohydrate 19.2, Fiber 0.8, Sugar 13.3, Protein 2.8

GIANT CHOCOLATE PEANUT BUTTER COOKIE CAKE RECIPE BY TASTY



Giant Chocolate Peanut Butter Cookie Cake Recipe by Tasty image

Here's what you need: nonstick cooking spray, all purpose flour, natural cocoa powder, baking soda, kosher salt, unsalted butter, granulated sugar, large eggs, vanilla extract, unsalted butter, Skippy® Creamy Peanut Butter, powdered sugar, vanilla extract, kosher salt, milk, heavy cream, semisweet chocolate chip, roasted, salted peanuts

Provided by Skippy

Categories     Desserts

Yield 1 cake

Number Of Ingredients 18

nonstick cooking spray, for greasing
4 cups all purpose flour
1 ⅓ cups natural cocoa powder
2 teaspoons baking soda
1 teaspoon kosher salt
3 sticks unsalted butter, room temprature
3 cups granulated sugar
4 large eggs
4 teaspoons vanilla extract
3 sticks unsalted butter
1 ½ cups Skippy® Creamy Peanut Butter
4 ½ cups powdered sugar
1 ½ teaspoons vanilla extract
¾ teaspoon kosher salt
2 tablespoons milk
½ cup heavy cream
1 cup semisweet chocolate chip
½ cup roasted, salted peanuts, roughly chopped

Steps:

  • Make the cookie cake layers: Preheat the oven to 350°F (180°C). Grease 4 8-inch round cake pans with nonstick spray and line the bottoms with parchment paper.
  • In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium speed for about 4 minutes, or until light and fluffy. Add the eggs, 1 at a time, mixing well after each addition. Add the vanilla and mix for 1 minute more, until incorporated.
  • Reduce the mixer speed to low and gradually add the dry ingredients to the wet ingredients. Mix until just combined.
  • Divide the dough evenly between the prepared cake pans, spreading evenly to cover the bottoms of the pans completely.
  • Bake the cookie cakes for 15-20 minutes, or until they have firmed up and start to pull away from the sides of the pans. It's okay if they are a bit soft in the centers, but not runny; they will continue to firm up as they cool. Let the cookie cakes cool completely, about 30 minutes.
  • Make the peanut butter frosting: Add the butter and Skippy® Creamy Peanut Butter to the bowl of a stand mixer fitted with the whisk attachment. Whip on medium speed until light and fluffy, about 5 minutes. Gradually add the powdered sugar and mix on low speed until incorporated. Add the vanilla, salt, and milk, and whip on medium speed for 3-5 minutes, or until very light and fluffy. Transfer the frosting to a piping bag fitted with a large round tip.
  • Assemble the cookie cake: Pipe a small amount of frosting onto the center of a plate or cake stand, then place a cookie cake layer on top to secure. Pipe the frosting on top of the cookie in a spiral pattern to cover completely. Repeat with the remaining cake layers and frosting, finishing with a thin layer of frosting atop the final cookie layer. Using an offset spatula, spread the top layer of frosting evenly over the top of the cake. Using a cake scraper, gently smooth the frosting around the sides of the cake so it is flush with the edges of the cookies, adding more frosting as needed to fill any gaps. Transfer the cake to the refrigerator or freezer to chill for about 30 minutes.
  • Make the chocolate ganache: Add the cream to a medium microwave-safe bowl and microwave on high power for 30 seconds. Add the chocolate chips and let sit for 1 minute, then stir until the chocolate is completely melted and the ganache is smooth. Let cool for 1-2 minutes, then transfer to a piping bag. Cut a small opening in the tip of the bag.
  • Remove the cake from the refrigerator. Carefully pipe the ganache around the sides of the cake so it drips over the edge, varying the length of each drip. Pipe more ganache on top of the cake and use an offset spatula to spread in an even layer.
  • Transfer the remaining peanut butter frosting to a piping bag fitted with a large star tip. Pipe dollops of frosting around the top edge of the cake. Garnish the cake with the chopped peanuts.
  • Slice and serve.
  • Enjoy!

PEANUT BUTTER CHOCOLATE CHIP COOKIES



Peanut Butter Chocolate Chip Cookies image

Here's a Betty Crocker inspired shortcut to delicious cookies! The next time you have a spare box of Betty Crocker™ classic yellow cake mix, use the cake mix to create delicious peanut butter chocolate chip cookies instead. Just mix in a few pantry staples and you'll have fresh, soft and irresistibly good cookies in no time. Whether you enjoy these cookies with a refreshing glass of milk or you use them to make delicious and impressive chocolate chip cookie ice cream sandwiches, using a box of cake mix is sure to become one more secret ingredient in your repertoire of delicious cookies!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h10m

Yield 48

Number Of Ingredients 6

1 box Betty Crocker™ Super Moist™ yellow cake mix
1 1/4 cups crunchy peanut butter
1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
2 eggs
1 bag (11.5 oz) milk chocolate chips (2 cups)

Steps:

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

Nutrition Facts : Calories 130, Carbohydrate 14 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 110 mg, Sugar 10 g, TransFat 0 g

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From gatheredinthekitchen.com


CHOCOLATE PEANUT BUTTER COOKIE CAKE - PEAS AND CRAYONS
2019-05-06 Pre-heat oven to 350 degrees F. First set out butter, milk, and one large egg. We want the butter to soften and the cold ingredients to reach room temp. before baking. In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric hand mixer until well mixed and creamy.
From peasandcrayons.com


PEANUT BUTTER CHOCOLATE CHIP COOKIE CAKE - SIMPLE JOY
2017-04-24 This Peanut Butter Chocolate Chip Cookie Cake is really just a cookie recipe in the form of a giant cookie cake. It is super easy to make, and even easier to eat. The edges are nice and crisp and the center is gooey and delicious. Just like you want your cookies to be.
From simplejoy.com


PEANUT BUTTER CHOCOLATE CHIP COOKIES | VERY BEST BAKING
Combine flour, baking soda and salt in medium bowl; stir. Step 3. Combine butter, brown sugar and granulated sugar in large mixer bowl until combined. Stir in peanut butter. Stir in egg and vanilla extract. Gradually stir in flour mixture. Stir in morsels and peanuts. Using a level tablespoon, roll the dough into balls; place on ungreased ...
From verybestbaking.com


RECIPE FOR SOFT PEANUT BUTTER CHOCOLATE CHIP COOKIES
2021-09-20 Preheat the oven to 375 F. Line 2 baking sheets with silicone liners or spray them with nonstick baking spray and set aside. Combine the flour, baking soda, and salt in a medium bowl. Cream butter and peanut butter together in a large mixing bowl. Add both sugars and beat until light and fluffy.
From thespruceeats.com


VEGAN PEANUT BUTTER CHOCOLATE CHIP COOKIE CAKES
2014-06-10 Instructions. Preheat an oven to 350°F (177°C) and line a sheet pan with parchment paper. In a large bowl, add the syrup, peanut butter, molasses and vanilla and stir well. Stir in the chocolate chips. Last, add the oat flour (mixed with salt first if adding) and stir well until the dough comes together and is very sticky.
From thevegan8.com


CHOCOLATE CHIP PEANUT BUTTER CHIP COOKIES - AVERIE COOKS
2020-05-26 How to Make Peanut Butter Chip Cookies. Brown the butter, then stir in the egg, sugars, and vanilla. Add the dry ingredients, then fold in the baking chips last. Scoop the dough into balls, place mounds on a large plate or tray, cover with plastic wrap, and refrigerate for at least 4 hours. Once chilled, bake the cookie dough balls until the ...
From averiecooks.com


PEANUT BUTTER CHOCOLATE CHIP COOKIE CHEESECAKE BARS
2020-07-02 Video. Make the cookie dough: Preheat oven to 325 degrees. Cream the butter, sugars, and peanut butter until smooth and fluffy. Add the egg and beat until incorporated. In a separate bowl, mix the flour, baking soda, and salt. Slowly add the flour mixture in with the butter and sugar, mixing well after each addition.
From pinchofyum.com


PEANUT BUTTER CHOCOLATE CHIP COOKIES - BUTTERNUT BAKERY
For most peanut butter cookie recipes, choose a creamy peanut butter like Jif or Skippy. It gives that classic peanut texture and almost always yields the same outcome. Natural peanut butters often separate where the oil floats to the top of the jar. Nut butters like this are difficult to bake cookies with because they can cause cookies to ...
From butternutbakeryblog.com


PEANUT BUTTER CHOCOLATE CHIP COOKIES - CAKED BY KATIE | RECIPE
An easy no-chill and dairy-free cookie recipe. Dec 9, 2021 - Crispy edges and a chewy center, these are the best peanut butter chocolate chip cookies ever! An easy no-chill and dairy-free cookie recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe …
From pinterest.ca


BAKERY-STYLE PEANUT BUTTER CHOCOLATE CHIP COOKIES
2022-03-02 Beat for 3 minutes, until fluffy. Add the eggs and yolk, one at a time, followed by the vanilla extract. Beat until combined. Gradually fold the flour mixture, followed by chopped chocolate, into the peanut butter mixture. On a parchment-lined tray, scoop ¼ cup (2oz/57g) sized portions of dough, then roll into a ball and place on the tray.
From biggerbolderbaking.com


PEANUT BUTTER CHOCOLATE CHIP CAKE MIX COOKIES - LET'S DISH RECIPES
In a large bowl, beat cake mix, brown sugar, water, flour, peanut butter, oil and eggs until smooth. Stir in chocolate chips. Shape dough into 1-inch balls and place 2 inches apart on an ungreased cookie sheet. Flatten cookies with the bottom of a glass to about 1/2 inch thick. Bake for 8-10 minutes or until golden brown.
From letsdishrecipes.com


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