One of my favorite things about baking so much is being able to share what I make with others. Sure, I enjoy the sweet treats I make, but it’s so much more fun to see others enjoy them! Especially when they could really use a pick-me-up.
My brother – who was hit by a truck while cycling about six months ago – had knee surgery last week and will be on crutches for the next couple months. For someone with an extremely active lifestyle, this can be pretty, well… depressing. So what what did I do? Sent him cookies, of course!
Let’s say you’re going to make chocolate chip pancakes. You’d need pancake mix, chocolate chips, butter and syrup, right? So, let’s say you’re about to make pancakes and then you remember you wanted to make cookies for your brother. No need to grab the flour and sugar – you can make chocolate chip pancake cookies!
You heard that right. The kitchen legitimately smelled like chocolate chip pancakes after I baked these. And warm out of the oven, it’s seriously as if you’re eating a chocolate chip pancake gone cookie. If it weren’t for the fact that I had to ship these off to my brother, I’d totally have dunked these into a little dish of maple syrup!
A crowd-pleasing weekend pancake breakfast morphs itself into subtly sweet chocolate chip cookies with a hint of maple flavor.
Makes 1 dozen
Prep time: 10 minutes
Cook time: 15 minutes
- 4 tablespoons unsalted butter, softened
- 2 tablespoons agave nectar
- 1/2 cup light maple syrup
- 1 1/2 cups “just add water” pancake mix
- 1/3 cup semisweet chocolate chips
Heat the oven to 350 degrees F. Line a large cookie sheet with parchment paper.
In a large mixing bowl, stir the butter, agave, and syrup until smooth. Add the pancake mix and stir until mixed well. Fold in the chocolate chips.
Drop the cookie dough by rounded tablespoon onto the prepared cookie sheet. Bake about 15 minutes or until edges are light golden brown. Allow the cookies to cool about 2 minutes, then transfer paper to wire racks to cool completely.