1 box Super Moist yellow cake mix
1-1/4 cups crunchy peanut butter
1/4 cup packed brown sugar
1/4 cup butter or margarine, softened
2 eggs
1 bag (11.5 oz) dark chocolate chips (2 cups)
Heat oven to 350°F (or 325°F for dark or nonstick cookie sheets).
In large bowl, beat cake mix, peanut butter, brown sugar, butter and eggs with electric mixer on medium speed until well blended. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls, 2 inches apart.
Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool
1 minute; remove from cookie sheets to cooling racks.
Servings: about 4 dozen cookies
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