Gluten Free Peanut Butter Cake Mix Chocolate Chip Cookies
1 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Make-Your-Own Vanilla Cake Mix (page 193 of Gluten-Free on a Shoestring Quick & Easy)
1 cup (227 g) smooth natural peanut butter
4 tablespoons (56 g) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 eggs (120 g out of shell) at room temperature, beaten
6 ounces semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the cake mix, and whisk to break up any lumps. In a small saucepan or microwave-safe bowl, place the peanut butter and unsalted butter, and melt, stirring frequently, over medium-low heat. Create a well in the center of the cake mix, and add the melted peanut butter mixture, and then the vanilla and the eggs, mixing well after each addition. The dough will be thick and relatively stiff. Add the chips and cornstarch, and mix until the chips are evenly distributed throughout the dough.
Scoop 1 ounce pieces of the dough, press together, then roll into a ball and press into a disk. Place on the prepared baking sheet 1 inch apart. Bake the cookies in the center of the oven for about 12 minutes, or until they are just beginning to brown on the underside and the edges, and are set in the center. Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.