Yes, crazy is the word I use too 🙂  Just wait until you try these Peanut Butter and Jelly Cookies…you will be crazy about them too.
Then one day when the kids were having a super simple lunch of pb & j…
and it hit me!!! Â Peanut butter and jelly in a cookie!
Awesome idea, huh???
But when I get an fun baking idea in my head, I kind of get distracted until I make it come to life!!!
And I have to say, making cookies is always more fun than a super squeaky clean house.
I usually do little cleaning things while the cookies are in the oven.
Gotta save some face a little here!
Honest, I do clean my house…but I probably spend more time in the kitchen.
Probably why I get “that look” from my hubby some days.
Does anyone else get that look?
You know…the silent stare???
No?
Maybe I’m the only one…
It’s the look that that says I have been crafting, baking, &Â blogging way too much.
Always a good idea to spend the next day feverishly cleaning up my mini messes!
Plus, we can only eat cookies so many days a week.
One day off from baking is probably a good idea…
at least that’s what my thighs keep telling me!!!
Cake mix cookies made with peanut butter cups and raspberry chocolate bar for a fun take on peanut butter and jelly
Ingredients
- 1 white cake mix
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped Reeses peanut butter cups (9 snack size)
- 1/2 cup chopped dark chocolate raspberry Ghirardelli squares (6 squares)
Instructions
- Preheat oven to 350*. Mix cake mix, butter, eggs, and vanilla in a mixing bowl for about 2 minutes. Gently stir in the chopped candy pieces. Chill the dough for 20 minutes in the refrigerator before baking.
- Form into 1 to 1 1/2 inch balls and place on a non stick baking sheet. Bake 10-12 minutes. Let cool on baking sheet for 2 minutes then remove to your wax paper lined counter to cool completely. Makes about 30 cookies. Store in a sealed container on the counter.
Notes
Freeze the peanut butter cups and raspberry chocolate before baking. It makes it easier to chop without smashing the candy.
Jenni @ Traveler in the Kitchen says
So impressed with the combination of PB cups and Ghiradelli raspberry squares. It’s everything that’s right and good with the world in one single cookie. Awesome!
veronica says
I love the concept of these cookies. Just not sure what raspberry Ghirardelli squares are. Must be something sold in the USA as I have never heard of them.
Sabrina Bain says
Any suggestions on how to get the “jelly” look of your PB&J cookies? Mine did not have he jelly color to them when finished.
Jocelyn Brubaker says
Did you freeze your chocolate jelly candy bars before cutting and adding to the dough? Also, stir them in carefully to the dough so the jelly doesn’t get mixed into the dough. Other than that…how do they taste???
ali says
Hi! Would it be too much peanut butter if i put some into the batter?
Jocelyn Brubaker says
I think you could definitely add 2-4 Tablespoons to the cookie mix if you wanted a bigger peanut butter taste in these.
ali says
Great thanks! I’m going to try this tomorrow.
Erika says
Is there anything else I coils use for the raspberry because my boyfriend has a nut allergy and can’t eat any chocolate bars?
Jocelyn says
You can use any candy bar that is nut free in place of the raspberry bars. I’m not really sure what ones to tell you since no one in our family has this allergy.