Devils Food Peanut Butter Chip Cookies

DEVIL'S FOOD PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 375 degrees.
• Beat together eggs, vanilla, and shortening with ½ of cake mix until fluffy.
• Stir in remaining cake mix and peanut butter chips.
• Drop rounded teaspoonfuls of dough 2 inches apart onto ungreased cookie sheet.
• Bake 10-12 minutes
• Remove from cookie sheets and cool on wire racks.

PEANUT BUTTER FILLED DEVIL'S FOOD CUPCAKES

Steps:

• Make the Devil's Food cake: Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray. Into a large bowl, sift the flour, cocoa, baking soda, baking powder, and salt together, three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, 1 at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin 2/3 full and bake 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool.
• For the Peanut Butter Buttercream Filling: Beat the butter and peanut butter in a mixing bowl until blended. Reduce the speed to low and gradually beat in the confectioners' sugar. Increase the speed to high and beat for 3 to 5 minutes until smooth and fluffy. Scrape the Peanut Butter filling into a pastry back fitted with 1/4-inch plain tip. With a small knife, carefully carve a 1-inch round by 1-inch deep plug out of the bottom of cupcakes, you're going to need the plug to refill the hole, so don't chuck it out. Fill with peanut butter cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream.
• For the Ganache Frosting: Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.
• Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for up to 20 minutes to set before serving.

DEVIL'S FOOD COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.

PEANUT BUTTER DEVIL COOKIES

Steps:

• Preheat oven to 350.
• In a large bowl, combine 6 ounces of the peanut butter chips, cake mix, oil, and eggs; mix well.
• Drop dough by well-rounded teaspoonful 2 inches apart onto ungreased cookie sheet.
• Bake 9 to 12 minutes Cool 2 minutes, then remove to rack. Cool completely.
• In a small saucepan over low heat, melt glaze ingredients, stirring constantly.
• Drizzle over cookies. Let stand until set.

DEVIL'S FOOD PEANUT BUTTER CHIP COOKIES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, beat the eggs, vanilla, and shortening with 1/2 of the cake mix until light and fluffy. Mix in the remaining cake mix and the peanut butter chips. Drop dough by rounded teaspoonfuls 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in preheated oven. Remove from cookie sheets to cool on wire racks.

CHOCOLATE PEANUT BUTTER CHIP COOKIES

Steps:

• In a bowl, beat cake mix, eggs and oil (batter will be very stiff). Stir in chips. , Roll into 1-in. balls. Place on lightly greased baking sheets; flatten slightly. Bake at 350° until a slight indentation remains when lightly touched, about 10 minutes. Cool on pans for 2 minutes before removing to wire racks.