Yield: 30 cookies
Peanut Butter & Jelly Cookies
Cake mix cookies made with peanut butter cups and raspberry chocolate bar for a fun take on peanut butter and jelly
Prep Time
30 minutes
Cook Time
10 minutes
Total Time
40 minutes
Ingredients
- 1 white cake mix
- 1/2 cup butter, melted
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup chopped Reese's peanut butter cups (9 snack size)
- 1/2 cup chopped dark chocolate raspberry Ghirardelli squares (6 squares)
Instructions
- Preheat oven to 350 degrees.
- Mix cake mix, butter, eggs, and vanilla in a mixing bowl for about 2 minutes.
- Gently stir in the chopped candy bar pieces. Chill the dough for 20 minutes in the refrigerator before baking.
- Form the dough into 30 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. 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.
Nutrition Information:
Yield:
30Serving Size:
1Amount Per Serving: Calories: 103Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 21mgSodium: 65mgCarbohydrates: 8gFiber: 1gSugar: 7gProtein: 2g