Peanut Butter & Jelly Cookies

• 1 box White Cake Mix , 18 Oz Box
• 1/2 cups Butter, Melted
• 2 whole Eggs
• 1 teaspoon Vanilla
• 1/2 cups Raspberry-flavored Chocolate Bars, Chopped, See Note
• 1 cup Peanut Butter Cups, Chopped, See Note

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.

white cake mix, butter, eggs, vanilla, raspberryflavored chocolate, peanut butter

Taken from tastykitchen.com/recipes/desserts/peanut-butter-jelly-cookies/ (may not work)