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Quick Peanut Butter Chocolate Chip Cookies

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These Quick Peanut Butter Chocolate Chip Cookies are so delightful you won't want to wait––but you better remember to let them cool!

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour 15 Minutes
  • Servings: Makes about 4 dozen cookies.
  • Difficulty: Super Simple
  • Rating:

Ingredients

  • 1 package Duncan Hines® Classic Yellow Cake Mix
  • 2 large eggs
  • ½ cup (1 stick) butter or margarine, softened
  • ½ cup creamy or chunky peanut butter
  • 1 cup milk chocolate chips

Baking Instructions

  1. Preheat oven to 350°F. Grease baking sheets.
  2. Combine cake mix, eggs, butter and peanut butter in large bowl.
  3. Beat with an electric mixer at medium speed 1 minute or until just blended. Stir in chips by hand.
  4. Drop by level tablespoons 2-inches apart on prepared pans.
  5. Bake 7 to 9 minutes or until edges are set and cookies are lightly browned. If desired, lightly press cookies to flatten slightly. Cool cookies 2 minutes on pan. Cool completely on wire rack.
  6. Baking Tip: Use a 1 to 1-1/4-inch scoop to form dough into balls. For best results, bake one baking sheet at a time. If baking two sheets together, rotate pans halfway through baking.

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Tips

Glaze

Glaze

Before frosting a bunt cake I always put my frosting in a. Microwave for 25 secs then stir and pour the amount into a quart size Baggie then snip the edge off and you proceed to drizzle your cake. This allows a great look and easy clean up


Use Cream in Buttercream Frosting

Use Cream in Buttercream Frosting

When making homemade buttercream frosting, heavy whipping cream gives the best consistency. Half & half also works well. Skim milk or 1% or 2% sometimes produces frosting that has little holes and looks porous. It is less creamy in consistency.





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