Рецепт Chocolate Peanut Butter M&M Cake Mix Cookies
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There's nothing I hate worse than an empty cookie jar and that's just what I had yesterday. A couple weeks back I found some Peanut Butter M&M in the holiday isle and I knew exactly what I wanted to make with them...... COOKIES!!!!
I had a cookie recipe in mind and I couldn't wait to test it out. Not just any cookie, but a Chocolate Peanut Butter Cake Mix Cookies. Cake Batter Cookies or Cake Mix Cookies are my favorite cookie, because they're so versatile. Some folks frown upon using a cake mix, but I love cake mixes and any dessert or recipe that can be made with one.
For Halloween I made White Chocolate Candy Corn Cake Mix Cookies using the new candy corn M&M's and they were a huge hit. When I saw the peanut butter m&m's all I could think about was combining them with chocolate to make another cake mix combination. In my book chocolate and peanut butter are a match made in heaven.
These chocolaty cookies taste just like a brownie with a thick and chewy texture. If you're in a pinch and need a quick cookie recipe, cake mix cookies are for you. These cookies are perfect for a quick treat, parties or even holidays. If you do make them I'm certain everyone will love them and won't believe they came from a cake mix.
Chocolate Peanut Butter M&M Cake Mix Cookies
{mommyskitchen.net}
- 1 - 18.25 oz chocolate cake mix
- 1 - stick (1/2 cup) butter, melted
- 2 - eggs
- 1/2 - teaspoon vanilla extract
- 1 - cup peanut butter M&M's
- 2/3 - cup Peanut Butter & Milk Chocolate morsels
Combine butter, eggs and vanilla in a large bowl. Mix together thoroughly. I used my kitchen aid stand mixer with the paddle attachment.
Add the dry cake mix half at a time and mixing until well combined; batter will be thick. Stir in peanut butter and milk chocolate chips and peanut butter m&m candies by hand.
Refrigerate dough for about 20 minutes and then roll into 1 inch balls. I used my cookie one and half inch scoop and then rolled into balls.
Preheat oven to 350 degrees. Place cookie dough balls 2 inches apart on un greased baking sheet or use parchment paper.
Bake for 10 minutes and do not over bake. You want them to bake just until they are set and slightly brown on the bottom.
Let cookies cool on baking sheet for 20 minutes before removing to a wire rack to cool completely. Store cookies in a air tight container or cookie jar.
Recipe Yields: 2 dozen cookies
Our cookie jar is full of yummy cookies, so all is well again.
Need more recipe ideas? Check out the Recipe Index by Mommy’s Kitchen.