Cookies that are chewy and light and melt in your mouth!
| Servings: | 12 |
| Yield: | 2 dozen |
Ingredients
- 1 (18.25 ounce) package reduced fat white cake mix
- ½ cup low-fat sweetened condensed milk
- ½ cup egg substitute
- ½ cup peanut butter chips
- ½ cup semisweet chocolate chips
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Spray cookie sheets with non-stick cooking spray.
- Mix ingredients in the order given. Drop by tablespoons onto cookie sheets about 2 inches apart.
- Bake for 3 1/2 to 4 minutes, then switch racks and bake another 3 1/2 to 4 minutes. Remove from oven and let cool on racks.
Nutrition Facts
| Calories | 311 kcal |
| Carbohydrate | 53 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 0 g |
| Protein | 7 g |
| Saturated Fat | 5 g |
| Sodium | 355 mg |
| Sugars | 36 g |
| Fat | 8 g |
| Unsaturated Fat | 0 g |
Reviews
I couldn’t get this cookie to work well for me. It was very flat and hard to get off the pan in it’s shape. I did not try the egg substitute but tried it once with two large eggs and then once with three. The taste was OK but their are so many better cookies out there.
I thought these cookies were really good. For anyone who likes chewy cookies, these are the ones for you!