A quick and easy cookie with peanut butter and chocolate chips. Fun for older children to do on their own.
Ingredients
- 2 eggs
- 0.33 cups water
- 0.25 cups margarine
- 1 cup peanut butter
- 1 package yellow cake mix , 18.25 ounce
- 2 cups semisweet chocolate chips
Instructions
-
1
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
-
2
In a large bowl, cream together the eggs, water, margarine and peanut butter. Stir in the cake mix and blend well. Finally, fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
-
3
Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Best Fried Walleye
This fried walleye recipe is the one my dad has been using for 25 years. It's light and clean-tasting because there's no sense in masking the naturally delicious flavor of such an awesome delicacy. No tartar sauce needed!
Fettucine Carbonara
Easy restaurant quality carbonara. I am asked to make this again and again from both friends and family!
Corn Salad with Lime Vinaigrette
I threw this salad together with ingredients I had in my kitchen one evening. This light and tasty alternative to a regular salad will accompany Mexican dishes perfectly. This also works well served as a dip with tortilla chips and tastes even better a day after making it. Serve as a side dish or as a dip with chips and salsa.