- 1 package chocolate cake mix (regular size)
- 1 cup peanut butter chips
- ADDITIONAL INGREDIENTS:
- 1/2 cup canola oil
- 2 large eggs
- In a 1-qt. glass container, layer half of the cake mix, peanut butter chips and remaining cake mix. Cover and store in a cool dry place up to 6 months. Yield: 1 batch (about 4 cups).
- To prepare cookies: Preheat oven to 350°. Combine cookie mix, oil and eggs. Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until tops are cracked, 14-16 minutes. Remove to wire racks to cool. Yield: 2 dozen.
Reviews forChippy Chocolate Cookie Mix
"I used applesauce instead of oil and they turned out great."
"I have prepared these cookies-I admit that I don't assemble to prepare a mix, though! I mix the cake mix(either a chocolate cake mix OR a yellow cake mix), 2 eggs, 1/2 cup vegetable oil or canola oil & added 1/2 cup packed light brown sugar and 1 tsp. vanilla extract! I beat these 5 minutes at medium speed on my Kitchen Aid stand mixer. Then I've used 1/2 cup EACH M & M's and semi-sweet chocolate chips OR 1/2 cup Reese's Pieces and 1/2 cup chocolate chips OR I've used 1/2 cup EACH of chocolate chips, vanilla chips and peanut butter chips! I'd dropped the batter by teaspoonfuls onto greased baking sheets and baked for 12 minutes @ 350o F. This is such a great recipe to use if you need to get cookies done! Thank you, Francine Wingate, for sharing this recipe! I'd written it out and have it on hand to use whenever I want to make these cookies! Dawn E. Lowenstein"
"I have been making this cookie recipe for years but never did a jar gift before. Worked/looked wonderful. My 13year old assembled and gave as gifts to grandparents."
"I just made these as cookies (not just the mix) to see how they would turn out and they are great! So easy to make and take to a last minute picnic. I will make the mix up and give it out to friends too, what a great idea!"