Chocolate Peanut Butter Sandwich Cookies
Minutes Prep Time: 30
Minutes Total Time: 60
Servings: 18
Difficulty: Intermediate
Minutes Prep Time: 30
Minutes Total Time: 60
Servings: 18
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (15.25 oz each) Duncan Hines® Classic Devil’s Food Cake Mix
1/2 cup butter, melted
2 eggs
3/4 cup creamy peanut butter
3/4 cup confectioners' sugar
1/4 cup reduced fat (2%) milk, plus more as needed
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 31 mg | 3% |
Carbohydrate | 27 g | 9% |
Cholesterol | 35 mg | 12% |
Total Fat | 13 g | 20% |
Iron | 1 mg | 7% |
Calories | 240 kcal | 12% |
Sodium | 280 mg | 12% |
Protein | 5 g | 9% |
Saturated Fat | 5 g | 23% |
Sugars | 18 g | 2% |
Vitamin C | 0 |
Preheat oven to 350°F. Spray cookie sheet with cooking spray.
In a medium bowl, combine cake mix, melted butter, and eggs. Beat with an electric mixer until completely smooth.
Using a cookie scoop, form dough into balls, about 1 tablespoon each. Drop balls onto the prepared cookie sheet, 3 inches apart. Bake 10 to 12 minutes. Let cool and remove to a cooling rack.
While the cookies are baking, combine peanut butter, powdered sugar, and milk. Beat with an electric mixer until smooth and fluffy, adding a little more milk if needed to get a smooth consistency.
Spread about 1 tablespoon on the bottom side of a cookie and press the bottom of a second cookie on top to form a sandwich. Repeat with remaining cookies.
Chocolate Peanut Butter Sandwich Cookies