Devils Peanut Butter Cookies Recipes

DEVIL'S FOOD PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Beat together eggs, vanilla, and shortening with ½ of cake mix until fluffy.
• Stir in remaining cake mix and peanut butter chips.
• Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheet.
• Bake 10-12 minutes
• Remove from cookie sheets and cool on wire racks.

CLASSIC PEANUT BUTTER COOKIES

Steps:

• Cream butter, peanut butter, and sugars together in a bowl; beat in eggs.
• In a separate bowl, sift flour, baking powder, baking soda, and salt; stir into butter mixture. Put dough in refrigerator for 1 hour.
• Roll dough into 1 inch balls and put on baking sheets. Flatten each ball with a fork, making a crisscross pattern. Bake in a preheated 375 degrees F oven for about 10 minutes or until cookies begin to brown.

DEVIL'S FOOD COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.

CHOCOLATE CHIP PEANUT BUTTER COOKIES

Steps:

• In a bowl, cream butter and sugars; beat in peanut butter, egg and vanilla. Combine flour, oats, baking soda and salt; stir into the creamed mixture. Stir in chocolate chips. , Drop by rounded tablespoonfuls onto ungreased baking sheets. Bake at 350° until golden brown, 10-12 minutes. Cool 1 minute before removing to a wire rack.

SPEEDY LITTLE DEVILS

Steps:

• Combine melted butter and dry cake mix.
• Reserve 1 1/2 cups of this topping for top crust.
• Put remaining crumb mixture into an ungreased 9x13 cake pan.
• Top that layer with combined peanut butter and marshmallow cream and spread evenly.
• Crumble remaining mixture over that and gently press into filling.
• Bake 20 minutes at 350°F.
• Cool.