Monday, April 21, 2008

soft and chewy chocolate peanut butter cookies

So I have not posted anything in a long time. Sorry about that. I made these for a lunch that we had at work. It was very very easy to make. This recipe came from

Prep Time:
10 min
Total Time:
18 min
22 servings, two cookies each
1 pkg. (2-layer size) devil's food cake mix
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1/2 cup peanut butter
2 eggs

PREHEAT oven to 375ºF. Place ingredients in large bowl. Beat with electric mixer on low speed 1 min., then beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough.

SHAPE into 44 (1-inch) balls. Place, 2 inches apart, on baking sheets. Flatten each ball, in criss-cross pattern, with tines of fork dipped in sugar.

BAKE 7 to 8 min. or just until edges of cookies are set. (Do not overbake.) Cool on baking sheet 2 min. Remove to wire racks; cool completely.
Kraft Kitchens Tips
Note from the Kraft Kitchens
Thank you. We heard your feedback and retested the recipe. Based upon our results, we added another egg to soften the dough and make it easier to blend together.
Jazz It Up
Add 1/2 cup chopped PLANTERS COCKTAIL Peanuts to dough before shaping into balls and baking as directed.
Frozen Nutty Buddies
For each frozen sandwich, spread 1 cookie with 1 Tbsp. thawed COOL WHIP Whipped Topping; cover with second cookie. Roll edge in chopped PLANTERS COCKTAIL Peanuts. Place in airtight container. Freeze up to 3 months. Serve frozen.

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