Ingredients
1
box Betty Crocker™ Super Moist™ chocolate fudge cake mix
3/4
cup creamy peanut butter
1/4
cup water
1
teaspoon vanilla
3
eggs
1 1/2
cups semisweet chocolate chips
1 1/2
containers Betty Crocker™ Whipped fluffy white frosting
3/4
cup creamy peanut butter
2
teaspoons milk
Preparation
Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Spray cookie sheet with cooking spray.
In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs with electric mixer on medium speed about 1 minute or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
In medium bowl, stir together frosting ingredients. Frost cookies with frosting. Store covered.
