Peanut Butter Texas Sheet Cake Cookies
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Ingredients
- Cookie Ingredients:
- 1 box cake mix yellow
- 1 C peanut butter creamy
- 2 large eggs room temp
- 1/2 C vegetable oil
- Frosting Ingredients
- 1/2 C unsalted butter
- 2/3 C peanut butter creamy
- 6 TBSP Milk whole
- 2 1/2 C powdered sugar
- 1 tsp vanilla
- Cookie sheet
- Parchment paper
- Small ice cream scoop
Ingredients
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Instructions
- Directions:
- Cookie Directions:
- Preheat oven to 350 degrees.
- Line the cookie sheet with parchment paper.
- Whisk the cake mix to remove any lumps.
- Add the cake mix, peanut butter, eggs, and oil in a large bowl. Using an electric mixer continue to beat until all ingredients are well incorporated.
- (The batter will be thick)
- Measure out the cookie dough using a small ice cream scoop. Scoop the cookie dough onto the prepared cookie sheet.
- Bake at 350 degrees for 9-11 minutes. (Do not over bake the cookies)
- Remove the cookie sheets from oven.Transfer the cookie sheet to the counter and allow to cool for about 10 minutes. Move the cookies to a cooling rack.
- Frosting Directions:
- Add the butter, peanut butter, and milk into a small saucepan. Cook over medium heat slowly bringing it to a boil
- Remove from heat.
- Slowly add powdered sugar whisking until the frosting is smooth. Stir in the vanilla.
- Carefully spoon the frosting over the cookies.
- Remove any excess frosting by using a knife around the edges of the cookies.
- Set aside the cookies to allow the frosting to set.
- Makes 12 cookies.
- Transfer the remaining cookies to an air tight container.
- Cookies with keep up to 3 days if kept in the container at room temp.
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