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Halfway Cookies

Gastro-PubOvenVegetarian
Time :25 minutes
Yield :32 servings
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The Scoop

Part cookie, part cake, and completely committed to being delicious!
These easy cake-mix cookies bake up fluffy and tender in the middle with golden, crisp edges and plenty of melty chocolate chips.
Basically, the dessert aisle’s two best ideas decided to collaborate.
Hack it:
Swap milk chocolate chips for dark, semisweet, white, or peanut butter chips.
Add sprinkles for birthday-cake energy or crushed chocolate sandwich cookies for extra crunch.
Mix in chopped pecans, walnuts, or toasted hazelnuts.
Add a pinch of cinnamon, espresso powder, or flaky sea salt to change the flavor profile.
Press a few extra chocolate chips onto the tops before baking for bakery-style cookies.
Sandwich two cooled cookies with vanilla or chocolate ice cream for an instant dessert upgrade.
Leftovers:
Crumble over vanilla ice cream with chocolate sauce.
Layer broken cookies into a quick trifle with pudding and whipped cream.
Turn them into mini ice cream sandwiches.
Fold chunks into a milkshake or thick smoothie.
Crush into crumbs for a cheesecake, pudding, or yogurt topping.

Ingredients

  • 1/2 cup butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 (15.25-ounce) box yellow cake mix
  • 1 1/2 cups milk chocolate chips

Directions

  • Preheat the oven to 350 degrees F.
  • Into a large mixing bowl add the butter, the eggs, and the vanilla.
  • Using an electric hand mix, cream the butter mixture together until smooth.
  • Add the cake mix to the butter mix and beat with the hand mixer until fully combined.
  • Add the chocolate chips to the cake mixture and stir to combine.
  • Scoop the cookie dough into 1-inch balls and place them on a non-stick baking sheet about 2 inches apart.
  • Bake until the cookies are golden-brown around the edges, about 10-12 minutes.
  • Let the cookies cool on the pan for 3 minutes, then transfer to a sheet of parchment paper on the counter to finish cooling.
  • Serve.
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