best cookies ever
modified a bit from a recipe found on the kraft foods site.
2 pkg devil's food (or just chocolate, really) cake mix
1/2 c peanut butter
8 oz (1 pkg) cream cheese
2 eggs
about 3/4 bag of chocolate chips
little bit of sugar
if you don't have a hand mixer and you're not an arm wrestling champ, give up now.
for the record, these ingredients are a bitch to mix and it'll take a while, but it's so worth it. the final product is super crumbly.
grab a handful of crumbs and squish/roll them into a ball. place it onto an ungreased baking sheet (i like to put parchment paper on top of my cookie sheet first, so that i can just slide it off when the cookies are done, and put the next batch on). repeat many times. gently press with a fork, then press again so there's a criss-cross pattern on top (like a peanut butter cookie). sprinkle top with a little bit of sugar.
bake at 350 for about 7 minutes.
i'm sure there's a way to make these gluten-free, but the cream cheese is really necessary to the recipe. i'll probably do some experimenting when we go gluten-free again and re-post the recipe that way.
in the meantime, enjoy! =)
2 pkg devil's food (or just chocolate, really) cake mix
1/2 c peanut butter
8 oz (1 pkg) cream cheese
2 eggs
about 3/4 bag of chocolate chips
little bit of sugar
if you don't have a hand mixer and you're not an arm wrestling champ, give up now.
for the record, these ingredients are a bitch to mix and it'll take a while, but it's so worth it. the final product is super crumbly.
grab a handful of crumbs and squish/roll them into a ball. place it onto an ungreased baking sheet (i like to put parchment paper on top of my cookie sheet first, so that i can just slide it off when the cookies are done, and put the next batch on). repeat many times. gently press with a fork, then press again so there's a criss-cross pattern on top (like a peanut butter cookie). sprinkle top with a little bit of sugar.
bake at 350 for about 7 minutes.
i'm sure there's a way to make these gluten-free, but the cream cheese is really necessary to the recipe. i'll probably do some experimenting when we go gluten-free again and re-post the recipe that way.
in the meantime, enjoy! =)