Peanut Butter & Jelly Cookies – a delicious recipe with White Cake Mix, Butter, Eggs, Vanilla, Raspberry-flavored Chocolate, Peanut Butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
In a mixing bowl using a mixer, combine cake mix, butter, eggs, and vanilla for about 2 minutes. Gently stir in the chopped candy pieces. Chill the dough for 20 minutes in the refrigerator before forming them into balls and baking.
2
Preheat oven to 350 F. Spray non-stick spray on one or two baking sheets.
3
Form the chilled dough into 1 to 1 1/2 inch balls and place on the prepared baking sheet. Bake 10-12 minutes. Then remove them from the oven and let the cookies cool on the baking sheet for 2 minutes. Then remove them from the baking sheet to your wax paper-lined counter to cool completely.
4
Note: I froze the peanut butter cups and raspberry chocolate before baking. It made it easier to chop them without smashing the candy.
795
kcal
Calories
67
g
Fat
31
g
Carbs
23
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 box White Cake Mix , 18 Oz Box, 1/2 cups Butter, Melted, 2 whole Eggs, 1 teaspoon Vanilla, and more.
Yes, Peanut Butter & Jelly Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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