Chocolate Peanut Butter Chip Cookie Mix, Giant size

These are better than what the cookie shops in town sell--for a fraction of the cost.

They're made with peanut butter drops, not peanut butter.  The peanut butter taste is intense, and the cookies are very fudgy.  

You can make regular cookies—three to four dozen of them—or you can make giant cookies—18 of them 4 to 4 1/2 inches, cookies that would sell for $4 to $5 in the fancy cookie shops. We'll tell you how to make giant cookies.

What are you going to do with all those cookies?

Well, you can make them a few at a time, all month long. That's one mix—with fresh cookies all month.  We'll tell you how to make small batches whenever you need them.

This is not an everyday cookie mix.

Your Questions

• How good are they? If you like peanut butter candy cups--the ones with the chocolate coating and peanut butter filling--you'll love these. 
• Are they more peanut butter or more chocolate? They're a balance. We designed them with peanut butter cups in mind.
• Are there peanut butter chips in the mix? Yes, over a half pound of premium chips. There is no peanut butter in the mix itself.
• Are they easy? Yep, if you have a stand-type mixer, hit the button. They're old-fashioned drop cookies. You add eggs and butter.
• How many cookies do they make? Lots, this is a big mix--over two pounds. For most people, that's three to four dozen cookies
• What do you do with the extras? You'll have extras. Freeze them.  Make them fresh again with a trip to the microwave. You can freeze the dough. See Angie's review below.

Dennis Weaver

Recommended Uses

Make Giant Cookies

This package will make 18 giant-sized cookies, 4 to 4 1/2 inches in diameter, as large as the cookies you would buy in the specialty cookie shops.  These are as good, maybe better.  And with eggs and butter, maybe they'll cost you 75 cents instead of 4 or 5 dollars each.

Here's how to make them. You can use similar directions for many other cookies.

• Divide the dough into 18 mounds. We used a 1/2 cup ice cream scoop. They were about two inches in diameter and 1 1/2 inches tall. Flatten them to about 3/4 inches tall. In baking, they spread to 4 1/4 inches in diameter.
• Bake them as directed on the package. Because these are larger, we added another minute to the baking time.
• Get them off the baking sheet as quickly as you can. We like to lay a sheet of parchment paper on the baking sheet, grab the front corners, and drag the parchment paper with cookies off the pan and onto the rack.

Freeze the Dough for Later Use

This is fun! You can have fresh cookies all month from one mix.

• Mix the batter according to the directions. Instead of preparing the dough for baking, put the uniform-sized dough balls on platters and freeze them.
• Once frozen, place them in small zipper-type bags, six to a bag, and return them to the freezer for storage.
• When you're ready to make more cookies, remove however many frozen cookies you like from the freezer and let them thaw.
• Bake them according to package instructions.

See Angie's instructions below. If she gets in a hurry and bakes them before the frozen dough is completely thawed, she adds another minute or two to the baking time.

Thanks, Angie.

Try these cookies! What a great combination--rich fudgy cookies with peanut butter chips. 

You'll make rich brownie-like cookies loaded with premium imported peanut butter chips. Your kids will love them. 

What  Others Say

"Sinfully soft, fudge cookies with peanut butter chips! These are so addictive and awesome they could almost be a brownie cookie. We love these so much! A very popular one during our holidays." Terri Hoover 

Incredible!

"These disappeared as if by magic. And I don't have any kids at home, so this leaves one suspect...my husband! He could not leave them alone!"  Janet Dankert