We’re all about quick and easy recipes here on the PinterTest Kitchen, and this is one of my quickest/easiest. I made my first batch last Christmas and they were such a hit that they are now a go-to recipe in my arsenal. The credit actually goes to my mom (Sharon) for finding this recipe, but I’m totally claiming it.
The great thing about these cookies is that you probably have all of the things you need in your pantry/fridge already. So you can just whip up a batch whenever you’re craving something sweet.
My boyfriend doesn’t really like peanut butter, but these are so sweet and chocolatey that I’m wondering if he might like them despite the peanut butter. I guess we’ll see! He’s currently deployed (in the Navy), and a care package of these and other cookies are on the way to him right now. So, I’ll report back on his opinion!
One thing is for sure – everyone else I know absolutely loves these cookies! I made a batch for the NMX team meeting earlier this month, and the team give them a big thumbs up. While they chowed down, I was busy checking out the view from our beach house. Check out the scenery in lovely San Diego:
Yeah, it was next to impossible to get back on the plane and come home. I love living in Virgina, but this area of San Diego is BEAUTIFUL!
Okay, on to the cookies! Here are the ingredients you need:
Yep, that’s it! See, I told you it was simple. You’ll also need a small amount of sugar (I forgot it in the picture).
Step one is to mix all of the ingredients together. At first, it will look like you need more liquid, but keep mixing! As you mix, you’ll able to knead the mixture into a dough.
You’ll need to get in there with your hands once the dough starts to look like the second picture above. Then, simply form the dough into little balls.
I covered my cookie sheet to make clean up super easy. Lazy for the win!
Next, use fork dipped in sugar to create a criss-cross pattern on the top of each cookie. Flatten each ball a little as you go. These cookies won’t really rise much.
Back for 7-8 minutes, just until the cookies are set. They’ll look a little underdone. Once you take them out of the oven, let them continue cooking on the cookie sheet for 2-3 minutes. Then, remove to a cooling rack.
These cookies are awesome warm just out of the oven, but equally tasty once they’ve cooled. They also freeze really well, so you can make them ahead of time. Here’s the printable recipe:
- 4 ounces cream cheese (1/2 of a package)
- 1 devil's food cake mix
- 2 eggs
- ½ cup peanut butter
- Beat together all of the ingredients in a large bowl.
- Once ingredients begin to combine, knead to create a ball of dough.
- Form the dough into 1-inch balls and place about 2 inches apart on a cookie sheet.
- Flatten each ball with a fork dipped in sugar, creating a criss-cross pattern.
- Bake at 375 degrees for 7-8 minutes.
- Take cookies out of the over and allow to cool on cookie sheet for 2-3 minutes.
- Remove to rack to finish cooling.