Cake Mix Peanut Butter Cookies

Introduction

You get the best of both worlds with these ridiculously easy cookies: the perfect texture of a classic cake mix cookie and the irresistible, rich flavor of peanut butter. With just four simple ingredients and one bowl, you can have a batch of warm, comforting cookies ready in no time.

This recipe and accompanying image were created with the help of AI for inspiration and guidance. Results may vary depending on ingredients, equipment, and technique.

Prep & Cook Time

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Servings: 24 cookies

Ingredients

15.25 ounce box yellow cake mix
2 large eggs
½ cup vegetable oil
1 cup creamy peanut butter

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, combine all ingredients: the cake mix, eggs, vegetable oil, and peanut butter.
Stir by hand or with a mixer on low speed until a soft, uniform dough forms. It will be thick and slightly sticky.
Using a cookie scoop or a tablespoon, portion the dough and roll into 1-inch balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Use the tines of a fork to press down on each dough ball in a classic crisscross pattern to flatten slightly.
Bake for 10-15 minutes, or until the edges are lightly golden and the tops look set. The centers may still look soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

Chocolate Drizzle: Once cooled, drizzle the cookies with melted chocolate or chocolate shell topping.
Sugar-Coated: Roll the dough balls in granulated sugar before pressing with a fork for a sparkly, sweet crust.
Flour the Fork: To prevent the dough from sticking when making the crisscross pattern, lightly dip the fork in flour between each press.
Peanut Butter Chip: Press a few extra peanut butter chips into the top of each dough ball before baking for an extra flavor boost.

Tips for Success

For consistently sized cookies, use a #40 cookie scoop (about 1.5 tablespoons).
The cookies will look soft when you take them out of the oven. They firm up as they cool, so don’t overbake them for a chewier texture.
If your dough feels too sticky to handle, chilling it for 15-20 minutes will make it easier to roll into balls.

Storage & Reheating

Store cooled cookies in an airtight container at room temperature for up to 5 days. To enjoy them warm, reheat a cookie in the microwave for 8-10 seconds.

FAQ

Can I use chunky peanut butter?

Yes, you can use chunky peanut butter if you prefer cookies with bits of peanut for added texture.

Can I use a different flavor of cake mix?

While yellow cake mix is classic, chocolate cake mix works wonderfully for a double chocolate peanut butter cookie.

Why are my cookies spreading too much?

This is likely due to the cake mix brand. Some contain more leavening. For less spread, try chilling the dough balls for 15-20 minutes before baking.

Can I make the dough ahead of time?

Yes, you can cover and refrigerate the dough for up to 2 days. Let it sit at room temperature for 10-15 minutes before rolling and baking.

My dough is very dry and crumbly. What happened?

Different cake mix brands or accidentally using extra-large eggs can affect moisture. Add one tablespoon of water or oil at a time until the dough comes together.

Are these cookies cakey or chewy?

They have a wonderfully soft and chewy texture with slightly crisp edges, thanks to the oil and peanut butter.