Ingredients
Scale
- 1 (15.25 oz) box yellow cake mix
- ½ cup (125g) creamy peanut butter (not natural/oily)
- ⅓ cup (75ml) vegetable oil or melted butter
- 2 large eggs
- Optional: ½ cup chocolate chips, chopped peanuts, or Reese’s Pieces
Instructions
- Prep: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix dough: In a bowl, combine cake mix, peanut butter, oil, and eggs. Stir until smooth and thick. Fold in mix-ins if using.
- Scoop: Drop 1-tbsp mounds onto sheets, spaced 2″ apart. Flatten slightly with a fork in a crisscross pattern (classic PB cookie look!).
- Bake 8–10 minutes, until edges are set but centers look soft.
- Cool on pan 5 minutes before transferring to a rack.
💡 Pro Tips:
– Use regular peanut butter (like Jif or Skippy)—natural PB can make cookies dry or crumbly.
– For gluten-free: Use GF yellow cake mix + check PB label.
– Underbake slightly for ultra-soft centers—they firm up as they cool!
Prep Time & Nutrition (per cookie, makes 24):
Prep Time: 10 min | Cook Time: 10 min | Total Time: 20 min
Servings: 24 | Calories: 110 | Net Carbs: 14g | Fats: 6g | Protein: 2g
Servings: 24 | Calories: 110 | Net Carbs: 14g | Fats: 6g | Protein: 2g