Peanut Butter & Jelly Cookies

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.

Preheat oven to 350 F. Spray non-stick spray on one or two baking sheets.

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.

Note: I froze the peanut butter cups and raspberry chocolate before baking. It made it easier to chop them without smashing the candy.