QUICK PEANUT BUTTER COOKIES (and Jelly!)

Heat oven to 375 degrees and mix in a large bowl

*  1/2 package of Betty Crocker yellow cake mix
*  1 cup of chunk style peanut butter
*  2 eggs
*  1/3 cup water

Beat with a spoon or electric mixer until smooth and well
blended.  Then blend in..

The remaining 1/2 package of the Betty Crocker yellow cake mix

Mix thoroughly.  You might need to use your hands to mix the
dough.

Drop by teaspoonfuls about 3 inches apart on an ungreased
cookie sheet.  Cookies should be the size of a walnut.

With a fork dipped in flour, flatten rounds of dough by pressing
a crisscross design on top of each cookie.  Bake 8-10 minutes
or until a light golden brown.  Cool the cookies.  Makes about
4-5 dozen cookies.

FOR A PEANUT BUTTER AND JELLY COOKIE:

Make the peanut butter cookie as directed above, but do not
flatten with a fork, instead make a shallow hole in each cookie
by pressing down in the center with the tip of a teaspoon dipped
in flour.  After baking, place about 1/2 teaspoon of red jelly or grape
jelly in each hole.  Great peanut butter and jelly taste!

If you’re a peanut butter nut like me, you’ll love my Peanut Butter Pizza Cookies and Peanut Butter Quesadilla recipes.