Peanut Butter Cake Cookie
Prep
Cook
Total
Yield 50 servings
A new twist on an old recipe that is quick, easy and tastes fantastic.
Ingredients
- 1 box of yellow cake mix
- 2 tablespoons of water
- 1 cup of creamy peanut butter
- 1/4 cup of packed brown sugar
- 1/4 cup of vegetable oil
- 2 eggs
- 1/2 cup of granulated sugar
- Dark, non stick cookie sheet
Instructions
- Preheat oven to 375 degrees F
- In a large bowl mix brown sugar, peanut butter, water, oil and eggs BY HAND until smooth.
- Shape into 1 inch balls ( I used a cookie scoop).
- In a small bowl, roll the balls in the sugar until coated.
- Place on a ungreased cookie sheet 2 inches apart, no more no less.
- Flatten in a criss-cross pattern with a large fork dipped in sugar.
- Bake for 10-12 minutes until golden brown. (make sure you check with a toothpick)
- Remove and put on a cooling rack.
- Make sure you store covered or in a plastic bag. They harden quickly.
Notes
With this recipe it's imperative that you mix by hand. Any other way separates the oil.
Courses dessert
Cuisine cookies
Recipe by My Crafty Life at https://www.craftylife.net/snickerdoodle-peanut-butter-cake-cookies/