Description
These peanut butter and chocolate cookies are fudgy chocolate cake mix cookies bursting with gooey, melty peanut butter cups. Easy to make with only 4 ingredients, and even easier to enjoy with a glass of milk!
Ingredients
Scale
- 1 (18.25- ounce) box chocolate cake mix
- 2 large eggs
- 1/3 cup canola or vegetable oil
- 1 (8- ounce) bag Reese’s Minis
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix together the cake mix, oil and eggs until combined.
- Pour in entire bag of Reese’s Minis and mix on low until Reese’s are evenly incorporated.
- Roll the dough into tablespoon sized balls and place on the prepared baking sheet about 2- inches apart. Cookies will spread.
- Bake for 8-9 minutes.
Notes
- The Reese’s Cups will break apart when you beat them into the cookie batter with the mixer. Try to keep as many large chunks as possible. You can also fold them in by hand.
- Store airtight at room temperature for up to 5 days for best freshness.
- Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13.9 g
- Sodium: 184.5 mg
- Fat: 8.1 g
- Carbohydrates: 22.8 g
- Protein: 2.3 g
- Cholesterol: 16.1 mg
