Chewy Chocolate-Peanut Butter Cookies
by Marilyn Mackenzie
My favorite cookies have always been chewy ones. In fact, I never liked store bought cookies because they were crunchy. Then came Archway!
"Lookie, lookie, Archway Cookies. Try Archway Homestyle Cookies!"
I have also lived in so many places over the past 30 years that I often could not get used to the ovens I used. Sure, the cookies would come out chewy but afer cooling, they would get hard. I don't like them crunchy! (Again, hooray for Archway!)
With this recipe, though, I have chewy and soft cookies every time. Yummy.
1 package devil's food cake mix (2-layer size mix)
4 oz. cream cheese (or, I prefer neufchatel cheese – I like the taste better)
1/2 cup peanut butter (I prefer the kind mixed with honey)
Preheat oven to 375 degrees F. Place all ingredients in a large bowl. Beat with mixer (if electric, on low speed) for 2 minutes. Beat on medium speed for 2 more minutes.
Shape dough into 1-inch balls. Place dough balls 1 inches apart on baking sheet. Flatten each ball, using a crixx-cross pattern with your fork – like you would with regular peanut butter cookies – with the fork tines dipped in sugar.
Bake 7 to 9 minutes or until the edges of the cookies are set. Cool 2 minutes on baking sheets, then transfer to wire racks to complete cooling.
Makes about 3 dozen cookies.
Note: If you like peanuts in your cookies, either add 1/2 cup chopped peanuts to the dough as you're making it or use cruhchy peanut butter.