How to make it

  • Directions:
  • Stir together flours, baking soda and salt; set aside. In small bowl of mixer cream butter Splenda, Beat in 1/2 cup peanut butter and the sugar until fluffy. Add syrup Milk and Buttermilk,and heavy cream beat for 5min. then add eggs one at a time mix well. At low speed mix in Duncan Hines cake Mix mixture just until smooth.
  • On large board knead dough briefly. Shape in 7x2 inch log and wrap in waxed paper; chill several hours or until firm. Halve log. Rewrap half and keep chilled. With serrated or sharp knife slice other half 1/4 inch thick. Place slices 2 inches apart on ungreased cookie sheets. Dot each slice with about 1 teaspoonful remaining peanut butter, Spread to within 1/2 inch of edge.and then place a peanut butter cup on top Slice remaining dough 1/4 inch thick; place over spread cookies. Roll into balls, make sure the filling is covered in side the ball. if it is stick dust your hands with cake flour. Bake in preheated 350 degree F oven 12 to 15 minutes or until lightly browned. Cool on racks

Reviews & Comments 1

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    " It was excellent "
    henrie ate it and said...
    That sounds different yet really good. Thank you for sharing. You have my 5
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