Kevin (and a bunch of his friends) attend an annual nerd conference, and I always bake something to send along. In past years, I've made Blondies and Chocolate Mint Cookies . They really loved the mint cookies. I didn't want to repeat recipe, but the guys were requesting them, so I compromised. I used half of the cake mix to make Chocolate Mint Cookies and the other half to experiment with a chocolate and peanut butter version. I started with the original Chocolate Crackle recipe and subbed peanut butter for the oil, added peanut butter chips and increased the water due to the moisture lost by removing the oil.
I was really happy with the way these turned out, and I love how they puffed up. They're a soft, peanut buttery, chocolate cookie! Got milk?
Chocolate Peanut Butter Cookies
Adapted from the original Chocolate Crackles
Yield: 6 dozen cookies
1 (18.25 oz) devil's food cake mix
1 cup PB
2 eggs, slightly beaten
1/4 cup water
1 (10 oz) package PB chips (I used mini chips, just because that's what was in the pantry)
Preheat oven to 375. Combine all ingredients except chips in a bowl. Mix with a wooden spoon until well blended. Add the peanut butter chips and stir until combined. Shape dough into 1-inch balls. Place on greased baking sheets. Bake for 8-10 minutes.