Have you all seen those recipes floating around for the cake-mix cookies? The pumpkin ones seem to call to me, but I never have the right ingredients on hand when I get the craving.
I’m a sugar-fiend and when I want a treat, I NEED a flippin’ treat. Does anyone else understand important this can be?!
Well, Monday night after a delicious crock pot dinner (which was out-of-this-world, but I forgot to take pictures!), I decided I wanted cookies. Except I didn’t have chocolate chips or m&ms or any other special little treasures to make yummy cookies. BUT I DID HAVE CAKE MIX. hellz yea.
So my happy butt got online to look up how to make cookies from cake mix, where I learned that adding 2 eggs and a half cup of oil to the mix would give you cookies. Except, who wants plain milk chocolate cake-cookies? Not me.
And then I saw that huge-ass, Costco-sized jar of good ‘ole peanut butter sitting in my cupboard and I saved my own life. TOP THEM WITH PEANUT BUTTER, I thought, IT WILL BE DELICIOUS, I thought. Mmmhmmm. Boy, was I right.
So while I won’t claim originality with the whole cake batter-cookie thing, I will take credit for the unoriginal idea of putting peanut butter with chocolate. Wait, can I take credit for an unoriginal idea?
Basically, I’m just trying to say that I took a century-old flavor combination and made it relevant for the 21st century. You know, since we be all lazy and shiz now.
So here you go, folks. Four-flippin’-ingredient Buckeye Cookies!
- 1 Box Milk Chocolate Cake Mix
- 2 Eggs
- 1/2 c Vegetable Oil
- Peanut Butter
- Preheat oven to 350 degrees
- Mix cake mix, eggs, and oil together
- Form into balls and place onto cookie sheet, slightly flatten with the back of spoon.
- Spoon ~1Tbs of peanut butter on each cookie
- Bake for 10-12 minutes
- Makes 2 dozen large cookies