Peanut Butter Cookie Chocolate Dump Cake

·         Prep15 MIN

·         Total60 MIN

·         Servings, twelve.

Peanut butter cookies are good, chocolate cake is good; combine them, and
you’re looking at a doubly delicious dessert specifically designed.


1 pouch, (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix

Vegetable oil, water and egg called for on cookie mix pouch

1 box, (3.4 oz) Jell-O™ chocolate flavor instant pudding & pie filling mix

1 ½ cups milk

1 box, Betty Crocker™ Super Moist™ chocolate fudge cake mix


·         1. Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan
with cooking spray.

·         2. In medium bowl, stir cookie mix, oil, water and egg until soft
dough forms. In large bowl, beat pudding mix and milk with whisk 2 minutes.
Stir in cake mix until combined. Spread cake batter evenly in pan. Top cake
batter evenly with rounded tablespoons cookie dough.

·         3. Bake 40 to 45 minutes or until toothpick inserted in center of
cake comes out clean, covering cake with foil halfway through baking if
cookies begin to turn dark brown on top. Serve warm or at room temperature.

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