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Add a photoServings: 12
Ingredients
- 2 pkt DUNCAN HINES Peanut Butter Cookie Mix
- 2 x Large eggs
- 1 Tbsp. Water
- Sugar
- 1 can DUNCAN HINES Chocolate Layer Cake Frosting
- Cashews
- Candy-coated chocolate pcs
- Gumdrop, halved
- Flaked coconut
- 1 x White chocolate baking bar (2 ounce)
- 1 Tbsp. CRISCO Shortening
Directions
- 1. Preheat oven to 375'F.
- 2. For cookies place cookie mixes in large bowl. Break up any lumps. Add in Large eggs, contents of peanut butter packets from Mixes and water. Stir till thoroughly blended. Shape into 18 (2") balls (about 3 level Tbsp. each). Place 3 1/2" apart on ungreased baking sheets. Flatten with bottom of large glass dipped in sugar to make 3" circles. Bake at 375'F. for 9-11 min or possibly till set. Cold 1 minute on baking sheets. Remove to cooling racks. Cold completely.
- 3. Frost cookies with Chocolate Frosting. Decorate with cashews, chocolate pcs, gumdrops and coconut. Heat white chocolate and shortening in small saucepan on low heat, stirring constantly till smooth. Drizzle over cookies.
- Makes 18 (3") cookies.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 41g | |
| Recipe makes 12 servings | |
| Calories 148 | |
| Calories from Fat 91 | 61% |
| Total Fat 10.59g | 13% |
| Saturated Fat 7.13g | 29% |
| Trans Fat 0.36g | |
| Cholesterol 36mg | 12% |
| Sodium 44mg | 2% |
| Potassium 104mg | 3% |
| Total Carbs 11.89g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 8.35g | 6% |
| Protein 2.38g | 4% |
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