Yesterday was Bring Your Unrealistic Romantic Notions to Work Day, an annual tradition of buying Valentine’s Day candy on clearance, making heart/love/heartbroken/anything-remotely-Valentine’s-or-anti-Valentine’s-themed food (heart-shaped meatloaf, anyone?) and snacking all day on delicious and usually unhealthy food. Being a little short on time this year, my original plan to contribute clearance candy was a fail (apparently my HEB is extremely fast at clearing out holiday merchandise or extremely obscure in their placement of clearance items), so I decided to go an experimental shortcut-baking route: doctored-up box mix. It was a hit! These cookies are soft and a little cake-like (but not too much so for a cookie) and extremely easy to make.
Peanut Butter Chocolate Cheesecake Cookies
1 box chocolate muffin mix (I used Duncan Hines Simple Mornings, 18.2 oz)
1 bag Reese’s peanut butter baking chips
4 T milk
2 T cream cheese
2 T olive oil
- Preheat oven to 350 degrees.
- Thoroughly stir together all ingredients.
- Drop cookies by the spoonful a couple of inches apart onto a baking sheet.
- Bake 10-12 minutes.
Makes about 50 cookies