For nearly two decades, I have been making a version of this recipe that my Bubbie shared with me on the cusp of my 20th birthday. As an undergrad, apartment dweller, I was very proud of my newfound freedoms. When time and money allowed, my roommates and I would spend our time baking treats to eat and share with friends.
Bubbie's version of the recipe was top-secret. I didn't share it with anyone for at least ten years. Part of me was certain no one could make this recipe the way I could (I was young, what can I say?). If I shared it with one person, how many others would have this coveted list of ingredients wrapped up into a chewy, delicious treat? The thought of someone else sharing was even more distressing than my doing so in the first place. Once I got over myself, and I'm aware some things take longer than others, I shared this recipe with so much pride... Until it was pointed out to me by one of the recipients that it likely came from the back of a box. How is it that I hadn't thought of this sooner? After all, the first ingredient is a box of cake mix!
Bubbie always used white or yellow cake mix. My mix of choice has always been devil's food chocolate. I have tried other flavors and options but the color and flavor of the devil's food have made it my go-to option with this recipe.
My body does better when I avoid gluten, dairy and eggs, so I went ahead and modified it to meet my needs. It still contains peanuts so if you have trouble with them then this recipe isn't for you.
Ingredients:
1 box cake mix
1 cup peanut butter
1/3 cup water
1/4 cup oil
2 eggs/egg replacer equivalent)
1 bag chocolate chips
Any peanut butter will work with this recipe. We only buy natural peanut butter, but I've made this with Skippy, crunchy peanut butter, etc and had equally tasty results. The chocolate chips can be any size, you can use semi sweet, dark, white chips, peanut butter ships, or a combination. I encourage you to experiment in the kitchen. I do it all the time. I typically work with ingredients we already have on hand. It makes for a lot of unknown variables and almost always equals tasty results.
Be sure to preheat your oven to 350 degrees. You can use a mixing bowl with a fork, or a stand mixer, it's up to you. I typically will use a mixing bowl and fork for this recipe because it doesn't take long to pull it all together and the benefits of my stand mixer don't outweigh the inconvenience of getting it out and set up.
Place all ingredients in the mixing bowl, except the chocolate chips. Once the ingredients have fully incorporated, mix in your chips.
To make the cookie shape, I usually just grab a bit of dough (about a tablespoon worth) and roll it into a ball with my hands. It gives the cookies a nice, uniform shape.
Place the rolled dough balls on to your baking sheet. I prefer to line my baking sheets with parchment paper, but you can prepare yours in your own preferred method. These cookies do not require the cookie sheets be sprayed/greased, thanks to the oil and peanut butter.
You can expect to make approx. 3 dozen cookies with this recipe.
I made these cookies for my (then future) in-laws 30th wedding anniversary party (15 years ago!). I had only met his parents and one grandma prior to the party. Armed with a huge tray of cookies, I met both sides of his family, cousins upon cousins, and maybe thanks in part to these tasty morsels, it all worked out for the best.
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