***Chocolate chip cookies have always been an absolute favorite of mine...for as long as I can remember. But then again, I do adore chocolate of any shape, form or fashion. You might remember these Double Chocolate Chip Cookies or maybe even these Chocolate Chip Pecan Cookies that I posted way back in November 2007. Both of these cookie varieties use the same base recipe found here in this post.
This recipe is seriously so easy that it's almost ridiculous. I make these ALL THE TIME. While having a pile of homemade cookies sitting around isn't necessarily a good thing for the waistline, it sure is delicious!
These cookies can be made in 20 minutes flat...with a little practice, maybe even 15! With the help of a simple box of cake mix, these cookies come together in a flash and will bake up beautifully before your very eyes.
The possibilities are endless. Select your favorite ingredients and go from there. Are you a shredded coconut, chocolate chip and pecan fan? Well by all means, add all three ingredients to the cookie batter.
I made these Peanut Butter Chocolate Chip Cookies last week, adding peanut butter for the first time. The simple addition of the peanut butter completely changed the texture of these cookies...in an amazing way! The cookies came out of the oven divinely soft and chewy. Not to mention, they will make your entire home smell of peanut buttery & chocolately goodness! I'll certainly be adding peanut butter to the next batch that I make! Also, I used Extra Crunchy Peanut Butter...it made all the difference in the world. Crunchy little pieces of peanuts made delightful appearances throughout the cookies...it was delish!***
1 Box Duncan Hines Moist Deluxe "Butter Recipe Golden" cake mix
1/3 c. vegetable oil
1 cup or more chocolate chips
3-4 tbsp extra crunchy peanut butter
Pre-heat oven to 365 degrees.
Pour cake mix into the bowl of an electric mixer. Give the cake mix a short spin by turning the mixer onto low speed for about 30 seconds...just to break up any large chunks of cake mix.
Slowly pour the vegetable oil into the cake mix, and then quickly add the eggs...one at a time. Mix on slow-medium speed for about 1-2 minutes. Once the mixture comes together into a smooth cookie batter, add peanut butter. Mix for an additional 1-2 minutes to completely incorporate the peanut butter into the batter. Next, add the chocolate chips and mix to combine well.
Use an ice cream scoop to scoop batter onto a greased cookie sheet. Using an ice cream scoop will ensure that all cookies are the same shape/size. Bake for approximately 12-14 minutes at 365 degrees. The first time you bake these, just keep an eye on them and check their progress after 12 minutes...a few extra minutes may be needed. They should be lightly browned on the outside, but will be nice and chewy on the inside. You may have to adjust the time depending on your particular oven.
Cool cookies on the pan for 10 minutes, then cool on a wire rack another 10 - 15 minutes.
***Be creative with this recipe! You can substitute almost any flavor cake mix or any flavor chocolate chips (ex: use M&Ms or chocolate/vanilla swirl morsels instead of chocolate chips). You can also substitute the pecans with another kind of nut like walnuts...or leave out the nuts completely! I also love to add shredded coconut to the batter!***