Cookies ’n’ Cream Jumbo Cookies

I left these cookies on the table to cool, and when I got back to put them away, all but one were gone. They’re soft, delicious, and of course quick and easy to make.

 

Yield: 9 jumbo cookies

40m 9
Easy Vegetarian Pescatarian Parve

Contains: Egg, Gluten, Wheat

Directions

Prepare the Cookies ’n’ Cream Jumbo Cookies

  1. Preheat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.

  2. In a bowl, mix cake mix, eggs, and oil. Crumble the cookies and add them in. Add in the chocolate pieces.

  3. Scoop out quarter-cup scoops and place on baking sheet.

  4. Bake for 18 minutes.

  5. Allow to cool before removing from baking sheet.

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Styling and photography by Chay Berger

www.thevoiceoflakewood.com
(732) 901-5746

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2 Comments

Leah Goldman

hi thanks could we ask gitty so we know for sure

Raquel Malul Kosher.com Team
Reply to Leah Goldman

She said- any good quality dark chocolate bar and yes a 3.5 oz bar.

Leah Goldman

you say 1/2 bar chocolate. what is the size of the bar is it the 3.5 bars or is it the large 15, or 18 oz or larger. it makes a difference. and what chocolate do you use semi sweet, bittersweet , 50% cacao? thank you

Raquel Malul Kosher.com Team
Reply to Leah Goldman

My guess would be an average 3.5 oz chocolate bar. I think you could use any chocolate of your preference. I would probably recommend semi sweet or bittersweet, depending on how you like it.