Peanut Butter & Jelly Cookies

• Vegetarian

• Produce

  • 1/2 cup Dark chocolate raspberry ghirardelli squares

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 cup Reese's peanut butter

• Baking & Spices

  • 1 tsp Vanilla extract
  • 1 White cake mix

• Dairy

  • 1/2 cup Butter

Found on insidebrucrewlife.com

Description

Directions

• Preheat oven to 350*. Mix cake mix, butter, eggs, and vanilla in a mixing bowl for about 2 minutes. Gently stir in the chopped candy pieces. Chill the dough for 20 minutes in the refrigerator before baking.
• Form into 1 to 1 1/2 inch balls and place on a non stick baking sheet. Bake 10-12 minutes. Let cool on baking sheet for 2 minutes then remove to your wax paper lined counter to cool completely. Makes about 30 cookies. Store in a sealed container on the counter.