1- Heat oven to 375°. Beat half of the cake mix, the water, peanut butter and eggs in large bowl with electric mixer on medium speed until smooth, or mix with spoon. Stir in remaining cake mix.
2- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in sugar.
3- Bake 10 to 12 minutes or until golden brown. Cool 1 minute remove from cookie sheet to wire rack.
High Altitude (3500 to 6500 feet): No changes.
1 Cookie: Calories 70 (Calories from Fat 25) Fat 3g (Saturated 1g) Cholesterol 10mg Sodium 85mg Carbohydrate 9g (Dietary Fiber 0g) Protein 2g. % Daily Value: Vitamin A 0% Vitamin C 0% Calcium 2% Iron 2%.
Chocolate-Peanut Butter Sandwich Cookies: Spread 1 to 2 teaspoons chocolate frosting between bottoms of two cookies and press lightly.
Betty's Tip: Give a new look to peanut butter cookies by pressing the bottom of a cut-crystal glass, a metal meat tenderizer, a potato masher or cookie stamp into cookies before baking. Whichever one you use, be sure to dip it in sugar each time you press a cookie.
From "Betty Crocker's Ultimate Cake Mix Cookbook." Text Copyright 2004 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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