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  • Soft & Chewy Chocolate Peanut Butter Cookies

Soft & Chewy Chocolate Peanut Butter Cookies

Soft & Chewy Chocolate Peanut Butter Cookies is rated 3.438423645320197 out of 5 by 203.
Prep Time
15
min.
Total Time
23
min.
Servings

22 servings, 2 cookies each

The beloved peanut butter cookie gets a chocolate boost from devil's food cake mix while rich cream cheese lifts the chewiness to new heights.

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What You Need

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Make It

Tap or click steps to mark as complete

  • Heat oven to 375ºF.
  • Beat cream cheese, peanut butter and eggs in large bowl with mixer on low speed 1 min. Add dry cake mix; beat on medium speed 1 min. or until mixture pulls away from side of bowl and forms soft dough. (See Tip.)
  • 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 rack; cool completely.

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. If you like an even softer dough, you can add a tablespoon of water to the prepared dough for easier handling.

Note from the Kraft Kitchens

If you want more peanut flavor, increase the peanut butter to 3/4 cup.

Special Extra

Place cookie dough on parchment-covered baking sheets to prevent cookies from sticking to pans and to help keep baking sheets clean between batches.

Special Extra

Add 1/2 cup chopped PLANTERS COCKTAIL Peanuts to dough before shaping into balls and baking as directed.

Frozen Nutty Buddies

Cookies can be used to make frozen cookie sandwiches. For each sandwich, fill 2 cookies with 1 Tbsp. thawed COOL WHIP Whipped Topping. Roll edge in chopped PLANTERS COCKTAIL Peanuts. Place in airtight container. Freeze up to 3 months. Serve frozen.

Servings

  • 22 servings, 2 cookies each

Nutritional Information

Serving Size 22 servings, 2 cookies each
AMOUNT PER SERVING
Calories 140
Total fat 7g
Saturated fat 2g
Cholesterol 25mg
Sodium 140mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 10g
Protein 3g
% Daily Value
Vitamin A 0 %DV
Vitamin C 0 %DV
Calcium 2 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 2 out of 5 by from I always like to make the recipie as stated so that I can give it a fair chance before making my own... I always like to make the recipie as stated so that I can give it a fair chance before making my own changes. I agree with others- somethings seems to be left out. After mixing the dough it would not stick together. I did what others suggested and added an extra egg and 1 -2 tbl of oil and a tad more cream cheese. It came out very brownie like and soft. you have top watch them in the oven just like brownies. Too long and they will not be soft and tender- too short and they will fall apart. I have other cake recipies that make cookies that I like much better most likely will not make these again.
Date published: 2008-04-01
Rated 3 out of 5 by from The cake mix definately made these convenient though I wasn't thinking of how that would affect the... The cake mix definately made these convenient though I wasn't thinking of how that would affect the cookies consistency. I would highly recommend going against your instincts to keep them in the oven just a minute or two longer because I think that's what made mine so dry. Right out of the oven they were very soft and chewy but after sitting the hardened up and the next day were slightly dry. You could make them into sandwich cookies though for a hit. I tasted the chopcolate and a hint of the peanut butter. Probably would not make these again, but would try something else Kraft suggests.
Date published: 2008-04-07
Rated 2 out of 5 by from I baked these cookies at the last minute to take to work for a shop lunch. I baked these cookies at the last minute to take to work for a shop lunch. I thought that they were very easy to prepare & the recipe calls for ingredients that I usually have on hand. I was very surprised by the comments that I received. Personally I didn't care for the taste or texture at all. I thought they were tasteless & dry but very nicely shaped cookies. The thing that I found surprising was that all of the men in the shop LOVED the cookies! I saw them carrying around 3 or 4 cookies in their hands at one time & they came back for more. The cookies were finished off in no time but I noticed that the women in the office did not care for them, apparently for the same reasons that I didn't. I will not be sharing this recipe with anyone.
Date published: 2008-11-27
Rated 2 out of 5 by from I'm glad to see they have added an extra egg to the recipe. I'm glad to see they have added an extra egg to the recipe. I made it with just the original 1 egg version and the cookies were VERY dry. My son (13) and husband are big peanut butter fans which is why I made the cookies. They said they were good, but they definitely had to have milk to dunk them in and they thought they could also use more peanut butter flavor. Sugar doesn't stick to the fork, just make the hatch marks and then sprinkle on sugar by hand. Still quite a bit of work for a mediocre cookie.
Date published: 2008-04-15
Rated 3 out of 5 by from I made the recipie according to the directions on the website. I made the recipie according to the directions on the website. Anticipating dry dough, as many of the comments suggested, I added 1/4 c of fat free milk. I don't think it was necessary. Once I turned the mixer to the higher speed, the dough broke up some. My dough was actually the consistency of a thick cake. The cookies came out quite cake like. They were good, but not spectacular. I am not sure if I would make these again, although they were very easy.
Date published: 2008-04-30
Rated 4 out of 5 by from This recipe is worth experimenting with. This recipe is worth experimenting with. I made the recipe with 1 egg, since I decided to read reviews after I made the cookies. BUT I also made the cookies with whipped cream cheese since it was all I had in the house - maybe that helped to make the dough a little more squishy with only one egg. They just came out of the oven and are nice and chewy. I plan on serving them tonight with some ice cream... maybe warm up the cookies in the micowave first...
Date published: 2008-04-25
Rated 1 out of 5 by from huge let down. huge let down. ended up doubling the egg, cream cheese, and peanut butter called for. also added apple sauce to get the batter to be batter. baked in a 13x9 pan as a cookie/cake. all said and done could taste only chocolate from the cake mix. as others said, this first time flop from kraft. i started to make based on magazine recipe. when ingrediants didn't mix as instructed i referred to the web site and saw others had experienced like difficulties.
Date published: 2008-04-07
Rated 2 out of 5 by from I agree with the comments made by A cook on 5/27/08. I agree with the comments made by A cook on 5/27/08. I am a chocolate lover and I am generally not picky about anything. The cookies didn't taste chocolate enough or sweet enough or something. I would have never imagined chocolate and peanut butter not going together but I will stick to tried and true peanut butter cookies. I did frost them with cream cheese that was whipped with sugar. That made them taste a little better.
Date published: 2008-05-27
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