PUMPKIN CHOCOLATE CHIP COOKIES
There's nothing that answers those sweet tooth cravings better than a hot-from-the-oven chocolate chip cookie. With their crisp outer edges, melty chocolate pockets and soft, buttery centers-what's not to love? But every year when the leaves start to change color and the air gets cooler, the craze for pumpkin begins. Pumpkin pancakes, pumpkin bars, pumpkin bread and now, pumpkin chocolate chip cookies! This easy recipe starts with a pouch of Betty's chocolate chip cookie mix and uses pumpkin butter and pumpkin pie spice for the ultimate fall cookie. Pumpkin butter lends the cookie a tender and melt-in-your-mouth effect, while the pumpkin pie spice adds the warming flavors of the season!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h
Yield 30
Number Of Ingredients 8
Steps:
- In large bowl, mix all ingredients except chocolate chunks until soft dough forms. Stir in chocolate chunks. Refrigerate 30 minutes.
- Heat oven to 350°F. Onto ungreased cookie sheets, drop dough by heaping tablespoonfuls about 2 inches apart.
- Bake 8 to 11 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling racks. Cool at least 5 minutes before serving.
Nutrition Facts : Calories 160, Carbohydrate 23 g, Fat 1, Fiber 1 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 80 mg
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