I’m sure you are thinking, “really Mitzi, three recipe posts in a row?!” The answer is yes! You see, I thought that this recipe was gone for good and I need it readily available for the fall. Krusteaz has changed their packaging and no longer include this AMAZING recipe on the box. I am not a huge pumpkin spice fan, but my husband and boys crave everything pumpkin this time of year. I just happened to come across this mix several years ago, and well, we don’t make bread with it because these cookies are to die for!
Now when shopping for the mix, it has to be the Krusteaz Quick Bread Mix, Pumpkin Spice Coffeehouse style. I have found it at Sam’s, Costco, HEB and Target in the past. Do not buy the cookie mix, its not the same. Also, please note that you must use margarine if you want a chewy cookie. If you use butter, the texture will be fluffy and much like a cake cookie (and it isn’t as good). The ingredients are as follows:
- 1 box of Krusteaz Quick Bread Mix Pumpkin Spice Coffeehouse style
- 1 stick of room temperature Margarine
- 1 large egg
- 1 cup of Semi Sweet Chocolate Chips
Preheat oven to 350° and combine your ingredients. I usually combine everything with my stand mixer so that I can whip the margarine up a little before I add the boxed mix and the egg. Mix until combined. Stir in chocolate chips. Use a cookie scoop to portion out the cookies and place on a parchment lined cookie sheet. Bake for 12-15 minutes or until edges are slightly golden. Centers may seem to be a little undercooked but that’s ok. As long as 3/4 of the cookie looks cooked and edges are golden. I pull the cookies out of the oven and place the cookie sheet on a trivet to cool. Once they are cooled to room temperature, ENJOY!
These cookies don’t last long in our home, nor when I bring them to a party. I often find myself baking double and triple batches from September to November, They are THAT GOOD!!!
Happy Fall Y’all!