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Steps
1
Heat oven to 350°F (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.
2
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
3
Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.
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Place a piece of parchment paper over your cookie sheet for quicker clean-up. Wipe off the parchment paper and reuse it for each batch.
Oven times vary, so make sure you keep an eye on your cookies when they are baking! Remove the cookies right before they are fully baked to give you a softer, chewy texture.
Let your cookies cool completely and then turn them into ice cream sandwiches. Place about 1/3 cup of vanilla ice cream between two cookies and press the two sides together. Either eat your ice cream sandwiches right away or wrap them tightly in plastic wrap and store them in the freezer so they are ready to eat later.