Do you ever feel like you have a double identity? I do.
There’s the way I am in the outside world and the way (I think I’m) perceived by others. And then there’s the way I am inside, where the little voices talk.
Often, I wonder if the people who see me on the outside know how I am on the inside.
Recently I hosted a mom’s night in at my house. Vodka was served. The inside Dorothy made quite an appearance, from what I recall. I think some of my friends were a little shocked.
But the funny thing? Is that’s the way I am all the time. Inside my head.
I just don’t have the nerve to say it all out loud. To people. Lest they judge me and not like me for making teenage boy jokes when someone says something about a long stick. (I told you. My sense of humor is all my mom’s fault. Blame her.)
I do, however, have the ability to do it in writing. Good thing I’m a blogger.
Hence the whole double identity thing. These cookies also have a double identity. Peanut butter on one side, chocolate on the other. It can’t decide what it wants to be, either.
These cookies could also be called “secret identity cookies.” Because they have a secret.
They’re made of cake mix. Yellow cake mix.
Both sides. The peanut butter side AND the chocolate side. One box of yellow cake mix.
I didn’t want four dozen cookies, so I didn’t want to use two cake mixes. And Google failed me. No where on the internets could I find a recipe for a chocolate cookie made with a yellow cake mix. I cannot believe I’m the first one to ever do it.
(Pssst…it was easy. I just added some melted chocolate.)
What’s your double-identity secret?
- 1 yellow cake mix (I used Betty Crocker Super-Moist)
- ⅓ cup vegetable oil
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup peanut butter
- 2 ounces semi-sweet chocolate (2 one ounce baking squares), melted and cooled
- 2 tablespoons brown sugar, divided
- 2 tablespoons water, divided
- Preheat oven to 350°. Line two cookie sheets with parchment paper and set aside.
- Using a hand-held mixer, beat cake mix, oil, eggs, and vanilla in a large bowl just until combined. Place half of this mix in a new bowl.
- Make the peanut butter cookie side: in the original bowl, add peanut butter, 1 tablespoon brown sugar, and 1 tablespoon water to half of cake mix. Beat until combined. Set aside.
- Make the chocolate side: add the melted chocolate to the second bowl, along with the remaining 1 tablespoon brown sugar and 1 tablespoon water. Beat until combined.
- Roll 1 tablespoon balls of the peanut butter dough. Add one tablespoon of the chocolate dough to the side of each peanut butter ball. Roll in your hands slightly to make them stick together. Place on cookie sheet and press down slightly. Repeat for the remaining dough. Use a fork to make crisscrosses on each cookie. (The cookies will not spread much.)
- Bake 8-10 minutes until the peanut butter side is slightly golden. Cool 2 minutes on cookie sheets, then move to a rack to cool completely.
All text and images © DOROTHY KERN for Crazy for Crust. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate.
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Published on: February 26, 2012