Gluten-Free Pantry Chocolate Chip Cookie and Cake Mix Description

For toll-house style cookies you'll need: entire bag Chocolate Cookie & Cake Mix; 5 tbsp softened, unsalted butter; 2 eggs; 2 tsp gluten-free vanilla. Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. Beat butter until fluffy. Add mix and beat until mixture is crumbly. Add eggs and vanilla and beat just to incorporate. Roll dough into 1-inch balls and set 2 inches apart on cookie sheets. Bake 12-14 minutes or until cookies are golden. Remove and cool. Makes 36 cookies. These freeze well. Note: For thicker cookies, chill dough for at least 2 hours before baking. For cake, you'll need: 5 tbsp softened, unsalted butter; entire bag Chocolate Chip Cookie & Cake Mix; 2 eggs + 1 egg white; 2 tsp gluten free vanilla; 1 cup sour cream. Preheat oven to 350 degrees. Lightly grease a 9 inch springform or 7 x 11 inch pan. Beat butter until fluffy. Beat in mix. Add eggs and vanilla and beat to combine. Fold in sour cream. Spread into prepared pan and bake 30 minutes or until cake tester comes out clean. Cool completely and frost with favorite frosting.