The Ultimate Shortcut Cookie Book - Camilla V. Saulsbury [43]
Drop dough by kitchen teaspoons, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until just set and golden at edges. Transfer cookies to wire racks.
MAKES 28 COOKIES.
PEANUT BUTTER-CHIP CHOCOLATE COOKIES
My favorite way to make these peanut-buttery chocolate cookies is with peanut butter chips, but I also think they are pretty incredible made with semisweet or milk chocolate chips. If you can’t decide, go half and half: ¾ cup chocolate chips and ¾ cup peanut butter chips. You can’t go wrong!
1 (19.5- to 19.8-ounce) package brownie mix
1 cup creamy peanut butter (not old-fashioned or natural style)
½ cup (1 stick) unsalted butter, melted
¼ cup packed dark brown sugar
2 large eggs
2 teaspoons vanilla extract
1½ cups peanut butter–flavored baking chips
Preheat oven to 350°F. Spray cookie sheets with nonstick cooking spray.
Mix the brownie mix, peanut butter, melted butter, brown sugar, eggs, and vanilla in a medium mixing bowl with a wooden spoon until well blended. Stir in peanut butter baking chips.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes, until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 60 COOKIES.
PEANUT BUTTER CHOCOLATE CHUNKERS
A scrumptious pairing of dark chocolate and peanut butter, these chunky cookies call for tall glasses of cold milk and lots of good cheer.
1 (18.25-ounce) package chocolate cake mix
½ cup chunky-style peanut butter (not old-fashioned or natural style)
½ cup (1 stick) butter, softened
3 large eggs
1 cup semisweet chocolate chips or chunks
Preheat oven to 350°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Place half of the cake mix in a large mixing bowl along with the peanut butter, softened butter, and eggs. Blend with an electric mixer set on medium-high speed for 1–2 minutes, until smooth. Stir in the remaining cake mix and chocolate chips with a wooden spoon until all dry ingredients are moistened.
Drop dough by teaspoonfuls, 2 inches apart, onto prepared cookie sheets.
Bake for 10–13 minutes or until set at edges and just barely set at center when lightly touched. Cool for 1 minute on cookie sheets. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 48 COOKIES.
PEANUT BUTTER COOKIES (CAKE MIX)
There’s a time for discovering new flavors and a time for savoring old favorites. When you’re in the mood for the latter, whip up a batch of these peanut butter cookies.
1 cup creamy peanut butter (not old-fashioned or natural style)
2 large eggs
1/3 cup milk
1 (18.25-ounce) package yellow cake mix
1/3 cup granulated sugar
Preheat oven to 375°F. Position oven rack in middle of oven. Spray cookie sheets with nonstick cooking spray.
Mix the peanut butter, eggs, milk, and half of the cake mix in a large mixing bowl with a wooden spoon until well blended. Mix in remaining cake mix with a spoon until blended and all dry ingredients are moistened.
Place sugar in a shallow dish. Drop dough by tablespoonfuls onto prepared cookie sheets. Gently press a crisscross pattern on top of cookies with fork dipped in the sugar.
Bake for 10–12 minutes or until set at edges and just barely set at center when lightly touched. Cool for 3–4 minutes on cookie sheets to firm the cookies. Transfer to wire racks with metal spatula and cool completely.
MAKES ABOUT 48 COOKIES.
PEANUT BUTTER COOKIES (NO-BAKE)
Peanut butter was one of the original health foods, invented in 1890 by a St. Louis doctor for an ailing patient and promoted in 1904 at the St. Louis Universal Exposition. It’s been a favorite American food ever since. Celebrate its goodness with this delicious, no-bake take on peanut butter cookies.
½ cup (1 stick) butter
2 cups packed dark brown sugar
½ cup canned evaporated milk
½ cup creamy peanut butter
1 teaspoon vanilla extract
3 cups quick-cooking oats, uncooked