1 box Lemon-Poppy Seed muffin or cake mix - with glaze packet.
1/2 to 1 cup semisweet or dark chocolate chips
2 fresh eggs
1/3 cup vegetable oil
Large baking sheets (we used 2-13x18 inch)
Mixing bowl (we used an 8 cup measure cup with a handle)
These cookies are light and soft with a unique flavor. They remind me of meringue cookies.
Prep time is about 15 minutes. Cookies bake for 8 minutes.
Begin by pre-heating your oven to 375 degrees and lining your baking sheets with parchment paper.
Gradually add box mix and blend. When all the mix is added the dough should be thick and dry.
At this point you can divide the dough and make some cookies with chocolate chips and some without. I like to make half the recipe with chips and half just iced.
Tip: I like to make these cookies small and it’s hard to get the chocolate chips distributed evenly. I freeze a 1/2 cup of chips then blender a little to get chocolate bits; Or you could buy the mini-chips.
If dividing dough then add 1/2 cup chocolate bits to half the dough and mix well. Use 1 cup chips for the full batch.
Bake at 375 degrees for six to eight minutes. Cookies are cracked and slightly browned when done. Repeat until dough is gone
To glaze, arrange plain cookies in a close formation. Cut a tiny hole in the end of the glaze packet and doodle away. Smaller hole is better.