Cake Mix Peanut Butter Cookies

If you’re looking for an ultra-simple dessert that delivers maximum flavor with minimal effort, Cake Mix Peanut Butter Cookies are the solution. With just a handful of pantry staples and one mixing bowl, you can create soft, chewy peanut butter cookies in under 20 minutes.

This recipe uses boxed cake mix as the structural base, eliminating the need to measure flour, baking soda, or salt. The result is consistent texture, reliable spread, and bakery-quality softness with minimal technical complexity.

---

Why Use Cake Mix for Peanut Butter Cookies?

Using cake mix streamlines formulation because it already contains:

• Flour
• Sugar
• Leavening agents
• Salt

This ensures balanced sweetness and rise without guesswork. It also produces a softer crumb compared to traditional scratch-made peanut butter cookies.

---

Key Ingredient Spotlight

Peanut butter is the defining ingredient here. For optimal texture:

• Use creamy peanut butter for smooth consistency
• Avoid natural varieties that separate, unless fully stirred and well emulsified
• Choose a standard processed variety for predictable results

---

Ingredients (Makes 18–24 Cookies)

• 1 box yellow cake mix (15.25 oz)
• 1 cup creamy peanut butter
• 2 large eggs
• ¼ cup vegetable oil

Optional additions:

• ½ cup chocolate chips
• ½ cup peanut butter chips
• ¼ cup granulated sugar (for rolling)

---

Step-by-Step Instructions

1. Preheat Oven

Preheat to 350°F (175°C). Line baking sheets with parchment paper.

---

2. Mix Dough

In a large bowl, combine cake mix, peanut butter, eggs, and oil.

Mix until a thick dough forms. The dough will be sticky but manageable.

---

3. Shape Cookies

Scoop 1 tablespoon of dough and roll into balls.

Optional: Roll in sugar for a slightly crisp exterior.

Place 2 inches apart on baking sheet.

---

4. Create Classic Crisscross Pattern

Use a fork to gently press down in a crosshatch pattern. This flattens the dough and ensures even baking.

---

5. Bake

Bake 8–10 minutes.

Edges should be set but centers slightly soft. Do not overbake; cookies firm as they cool.

Cool on baking sheet 5 minutes before transferring to a wire rack.

---

Texture & Flavor Profile

• Soft and chewy center
• Slightly crisp edges
• Rich peanut flavor
• Mild sweetness from cake mix base

---

Expert Tips for Best Results

Don’t Overbake

Pull cookies when centers look slightly underdone.

Use Room Temperature Eggs

Improves emulsification and consistency.

Chill if Needed

If dough feels too soft, chill 15–20 minutes before baking.

---

Variations

Chocolate Chip Peanut Butter Cookies

Fold in ½ cup semi-sweet chocolate chips.

Double Peanut Butter

Add peanut butter chips for intensified flavor.

Peanut Butter Blossoms

Press a chocolate candy into the center immediately after baking.

Gluten-Free Option

Use a gluten-free yellow cake mix for a similar result.

---

Storage

• Room temperature (airtight): 4–5 days
• Refrigerated: up to 1 week
• Freeze baked cookies: up to 2 months
• Freeze dough balls: up to 3 months

---

Nutritional Snapshot (Approximate per cookie)

• Calories: 130–160
• Fat: 8–10g
• Carbohydrates: 14–18g
• Protein: 3–4g

Values vary by cake mix brand and additions.

---

Common Mistakes to Avoid

1. Using natural peanut butter without fully mixing
2. Overbaking
3. Skipping spacing between cookies
4. Using too much oil

---

Final Thoughts

Cake Mix Peanut Butter Cookies are ideal for busy weeknights, holiday baking trays, or beginner bakers. They offer reliable results with minimal preparation and deliver classic peanut butter flavor in every bite.

Print