{Recipe} Chocolate Peanut Butter Chocolate Chip Cookies

My friends always joke with me that I can never make baking easy for myself. I am a classicly trained pastry chef so just following a recipe on the package just isn’t something I do. I will say I love semi-homemade recipes. One of my favorite cake recipes uses a box of cake mix but I make it my own with other ingredients. When I was in high school my favorite tv show was Semi home cooking with Sandra Lee (yeah I know my favorite tv show was a cooking show, what can I say I love to cook). With semi-homemade recipes, you are not having to add extra work to make them but they taste so much better. These are so easy and you only need four ingredients to make these cookies. With the holidays I am always making cookies for our friends but as soon as I tried these cookies I know I wouldn’t be giving these cookies away! I would find myself in the kitchen sneaking cookies like a little kid.

Ingredients:

• 1 package Betty Crocker chocolate chunk cookie mix
• 1/2 cup butter softened
• 1 egg
• 1 cup peanut butter

Directions:

• Preheat the oven to 350 degrees
• Pour the chocolate cookie mix into the bowl of your mixer.
• Add the butter and egg, well mixed.
• Once the butter and egg is well-combined add in the peanut butter to the mixture.
• Spoon 1 inch balls on to an ungreased cookie sheet.
• Bake for 8-10 minutes, do not over bake. The cookies will continue to bake on the sheet pan so don’t worry if they don’t look completely baked.
• Once cooled store in an airtight container.

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{Recipe} Chocolate Peanut Butter Chocolate Chip Cookies

Prep Time 10 minutes

Cook Time 8 minutes

Total Time 18 minutes

MidgetMomma

Ingredients

• 1 package Betty Crocker chocolate chunk cookie mix
• 1/2 cup butter softened
• 1 egg
• 1 cup peanut butter

Instructions

1. Preheat the oven to 350 degrees
2. Pour the chocolate cookie mix into the bowl of your mixer.
3. Add the butter and egg, well mixed.
4. Once the butter and egg is well-combined add in the peanut butter to the mixture.
5. Spoon 1 inch balls on to an ungreased cookie sheet.
6. Bake for 8-10 minutes, do not over bake. The cookies will continue to bake on the sheet pan so don't worry if they don't look completely baked.
7. Once cooled store in an airtight container.