The following appeared in BH&G Feb. 99. I like it because I can make the variety preferred by whomever is visiting that day. "A few tweaks in the ingredients in chocolate chip cookies can dramatically change the outcome. Want a crispy thin cookie? Use an all-butter dough. Because butter melts more quickly than shortening in a hot oven, the dough spreads. For a puffy cookie, use shortening to keep the dough from flattening. Get a softer cookie by sweetening it only with brown sugar. Combine brown with granulated sugar for a crispier cookie. Our tinkering resulted in three versions: Our Best Basic, Thin-and-Crispy, and Soft-and-Cakelike." By Jeanne Ambrose, BH&G Best Basic Chocolate Chip Cookie Prep: 25 min Bake 8-10 min per batch
I made this recipe after falling in love with Coldstone and Carvel's Cake Batter Ice Cream.
I recommend using Splenda instead of sugar since there is sugar in the cake mix.
You can use 2 teaspoons of vanilla extract if you please. You can also use 3/4 cup of cake mix.
THIS RECIPE IS TO USE WITH AN ICE CREAM MAKER (MINE IS BY CUISINART)
I love this recipe because it is so easy to make and yet it always gets 'oohs' when people see the candies and 'aahs' when they taste them!
I've gotten several z-mails asking about the candy coating. They are wafers that you melt to then dip candies into to coat them. They are usually sold in the candy section of craft or baking stores. I've seen them in the candy making section of Wal-Mart also. If you look at the ingredients photo on Recipe #104941, you'll see a photo of them. They are a different 'stiffness' than white chocolate chips but some reviews have successfully used those when they can't find the candy coating. Hope that helps!
Pile all of your favorite memories into one bowl and you have the recipe for this cookie. Chocolate, peanuts and creamy peanut butter, topped with more of the same. These cookies will keep for several days at room temperature if stored in a tightly sealed plastic container. They will also keep for more than a week covered with plastic wrap in the refrigerator. They may also be frozen.
My grand-daughter sent me this recipe she says they are delicious. These cookies work very well using Splenda or Splenda for Baking,in place of the white sugar. (note, I have been trying different ways to cut down on sugar, using 2 tablespoons molasses in stead of the brown sugar works good and using the splenda for baking, I have also used all butter instead of shortening & butter with good results)