Recipe by Annette Picetti-Grosjean
"Easy Peanut Butter Cookies"
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packed brown sugar
1 (18 ounce) jar
crunchy peanut butter
1 (18.25 ounce) package
yellow cake mix
The cookies turned out great! I did tweak the recipe a bit though. It seemed a bit too dry, so I added an extra egg and about a teaspoon of water. Just for fun I added some M & Ms to some of the cookies, and they taste great! But they are great without too!!! :o)
The cookies tasted good but they were way too dry. If I ever make this recipe again I'll add a whole stick of butter and another egg but I don't think I'll bother to again.
I added apple sauce and these came out PERFECT!
I used butter the first time and found them a little too dry. I used vegetable oil instead of butter the next time. It was much better and the taste wasn't any different. I used to make a similiar cookie with smooth peanut butter on a much larger scale at a coffee shop in Las Vegas where I worked. It was always a big hit!
Easy recipe, good ingredients...two bits of a so so issue. #1 Very crumbly...very. Makes sure to really work each little ball smooth before placing it on the cookie sheet and pressing with a fork. I used a small scooper and my 1st tray was very crumbly when I picked them up while still warm & after they were cooled. Totally work the cookie dough good. And possibly add either 1/4 cup more butter OR an additional egg for better binding. #2 even though there was 1 small 18 jar of peanut butter to the batch...I thought it needed just a tad more possibly 1/2 cup more. That's just me. But other then that.
I thought it was great just the way it is written. I did not have the dryness problem others mentioned but will keep it in mind when I make them again.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Cake Mix Peanut Butter Cookies
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 150
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