| 1 | box Betty Crocker® SuperMoist® yellow cake mix |
| 1/2 | cup butter or margarine, softened |
| 1 | teaspoon vanilla |
| 2 | eggs |
| 1/2 | cup chopped nuts |
| 1 | cup semisweet chocolate chips |
| 1. | Heat oven to 350°F (325°F for dark or nonstick cookie sheets). In large bowl, beat cake mix, butter, vanilla and eggs with electric mixer on medium speed until smooth, or mix with spoon. Stir in nuts and chocolate chips. |
| 2. | Onto ungreased cookie sheet, drop dough by slightly less than tablespoonfuls 2 inches apart. |
| 3. | Bake cookies 10 to 12 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheet to cooling rack. |
| No change. |
|
| Ice Cream Cookie Sandwiches are easy to make. For each sandwich, place 1 heaping tablespoon slightly softened ice cream between bottoms of 2 cookies and press sandwich in center to spread ice cream. Freeze uncovered on cookie sheet about 1 hour or until firm. Wrap each sandwich in plastic wrap, and store in freezer in a plastic freezer bag. |
|
| In place of the butter, you can use 1/2 cup vegetable oil. |
Nutrition Information:
110 ( 50); 6g ( 2 1/2g, 0g); 15mg; 100mg; 13g ( 0g, 8g); 0g 0%; 0%; 2%; 2% 1 ; 0 ; 1 1