One of the recipes for September's Cookie Carnival was cake mix cookies - any recipe of your choice as long as it was a new recipe that you were trying. We were allowed to submit 3 cookies recipes of this type.
My family loves cake mix cookies so I knew that this would be any easy choice for me. What I didn't realize until I started searching for new ideas was there there are hundreds of recipes out there for cake mix cookies and not just your ordinary round cookie either...there's bars, biscotti, squares, balls...so many to choose from.
The great thing about cake mix cookies is that you can clean out the leftover bits of this and that from your cupboards by dumping the stuff into your cookie recipe. Sounds like some sort of mad scientist experiment, huh?
I had several boxes of chocolate cake mix in my cupboard so it was a no brainer that my recipe was going to be a chocolate cookie. In the back of the cupboard, I found a bag with about a cup of chocolate chunks and on the same shelf, there was an almost empty jar of peanut butter. Who doesn't like chocolate and peanut butter mixed together?
I started with a basic cake mix cookie recipe...one with water, oil, and eggs but then I made a few adjustments to the recipe. The results were delicious! You could taste just a slight hint of peanut butter through all of the chocolate. My husband is not a peanut butter cookie fan so this was just enough for him. The gooey chocolate chunks were awesome and added to the fun of eating these cookies while they were still warm.
Chunky Chocolate Peanut Butter Cake Mix Cookies
1 (18.25 oz) devils food cake mix
1/3 c. water
1 egg
1/2 c. creamy peanut butter
1 c. semi sweet chocolate chunks
Preheat oven to 350*
Using a large bowl and a wooden spoon, mix together cake mix, water, egg and peanut butter until all ingredients are combined. Stir in chocolate chunks. (I used my hands to mix the chips into the cookie dough.)
Roll the dough into walnut-sized balls. Place the cookies on a lightly greased cookie sheet in 4 rows of 3 cookies, leaving plenty of room for the cookies to spread out. Using a fork, flatten the cookies in a criss-cross pattern.
Bake for 10 -12 minutes. The cookies will still be slightly soft in the middle. Watch carefully and do not overbake.
Cool the cookies on the pan for 1-2 minutes before removing from the cookie sheet.
These cookies will freeze well, too.
Want to bake with us in the Cookie Carnival? Here's what you need to know!
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