School is back in full swing; and after a day of expanding their minds, our kids are always ready for quick and easy snack. My delicious Triple Chocolate Peanut Butter Cookies go together quickly, with only eight ingredients, and I love that I can keep the dough in the fridge and bake just a few at a time, so we have soft, fresh cookies whenever we want. I usually mix them up, first thing in the morning, and then. later, slice off a few to have freshly baked when the kids come through the door, in the afternoon.
The simple, albeit slightly unusual, ingredients were easy to find at my local Walmart and, I believe, contribute to the soft chewy texture of these scrumptious cookies. I created the recipe for #CollectiveBias ‘s #AddCoolWhip campaign and I have to tell you, I think they came out amazing! Chocolate with peanut butter is a favorite combination, in our home, so pairing those two in Triple Chocolate Peanut Butter Cookies was a natural. Using Cool Whip to moisten the batter was outside our “norm”, but a successful experiment, nonetheless, and it gave the cookies a deliciously soft, chewy texture that my family loves!!!
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Okay, let’s make some over-the-top delicious cookies! Triple Chocolate Peanut Butter cookies will be an instant after-school hit with your kids and you’ll love how easy they are to pull together! You only need eight simple ingredients and you may already have them in your pantry — a chocolate cake mix, a yellow cake mix, a box of chocolate fudge pudding mix, a box of vanilla pudding mix, peanut butter, eggs, chocolate chips and Cool Whip.
You’re going to make two separate doughs, one peanut butter, one chocolate, for a half-and-half style cookie. It’s super easy. Once the doughs are mixed, simply roll each flavor into two short logs. On a sheet of waxed paper, lay a peanut butter log, next to a chocolate log. Press them together and gently roll the back and forth, using the palms of your hands, until they become one smooth, solid log, about 3 inches in diameter. Repeat the same thing with the other two pieces of dough. Wrap the logs tightly in waxed paper and refrigerate for a couple of hours.
After a couple of hours, simply slice off as many 3/8 inch slices as you want to bake. A dozen fit perfectly on my greased baking sheet. Re-wrap the remaining dough and store it back in the refrigerator, until you’re ready for more fresh cookies.
With this dough already mixed up and chilling in the fridge, fresh cookies are only 12-15 minutes away! What kid (or mom) (or dad) isn’t going to get excited about such a quick delicious snack!!??!! They’re soft and chewy, with gooey, melty, chocolate chips and whether you eat them right off the cookie sheet or allow them to cool for awhile you will LOVE Triple Chocolate Peanut Butter Cookies! The recipe makes about 3 dozen very large cookies. (If you want, you could make the dough logs longer and thinner and be able to bake smaller cookies.)
- 1 chocolate cake mix
- 1 yellow cake mix
- 1 (3.4 oz) JELL-O instant chocolate fudge pudding mix
- 1 (3.4 oz) JELLO instant vanilla pudding mix
- 1½ tubs (8 oz) COOL WHIP
- 1 cup crunchy peanut butter
- 2 eggs
- 1 (12 oz) bag of semi-sweet chocolate chips, divided
- Mix the chocolate cake mix, chocolate pudding mix, 1 egg and 1 tub of Cool Whip until thoroughly combined and a stiff, but slightly sticky dough forms. I used my stand mixer for this, but you could definitely do it by hand.
- Add 1 cup of chocolate chips and stir to incorporate throughout the dough.
- Mix the yellow cake mix, vanilla pudding mix, peanut butter, egg and 4 oz (1/2 tub) of Cool Whip until it is completely combined and the dough forms.
- Add 1 cup of chocolate chips and stir to incorporate.
- Divide each dough into two equal portions.
- On waxed paper, roll each portion into a log about 2 inches in diameter.
- On waxed paper, place a chocolate log next to a peanut butter log. Gently press them together and roll until they are a smooth log about three inches in diameter.
- Repeat the process with the remaining chocolate and peanut butter logs.
- Wrap both your finished logs, tightly, in waxed paper (just twist the ends closed like a candy wrapper) and refrigerate for at least 2 hours.
- Slice as many ⅜ inch thick slices as you would like to bake. Twelve fit easily on a standard baking sheet. Bake at 350 degrees for 12-15 minutes. Cookies will be set, but still slightly soft in the center and cracks will begin to form in the top surface. Take them out of the oven at this stage, so they don't overcook. You want them to set up nice and soft with a chewy center.
- Allow the cookies to cool on the tray for at least five minutes and then move to a cooling rack.
What are your favorite recipe shortcuts, using Cool Whip?
Have you ever used it in cookies?
Can you think of an after school snack or a lunch box treat that utilizes Cool Whip as an ingredient?
Be sure to check out these great tips, ideas and coupons, from Kraft, to give you even more!