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    Home » Easy Recipes » Desserts & Treats

    Easy Cake Mix Peanut Butter Cookies

    Published: Dec 18, 2023 · Modified: Feb 16, 2025 by Susan Moncrieff · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    Peanut butter cookies are such a classic cookie that is craved year-round. These peanut butter cake mix cookies are both easy and quick to make. They taste so good that no one will guess these are yellow cake mix cookies!

    Three peanut butter cookies on a white plate with other cookies on a cooling rack in the background.

    This is the recipe to use when you want to make a quick batch of peanut butter cookies! No one will even realize you use a cake mix unless you tell them (or share this recipe). If you LOVE these types of cake mix shortcut recipes, take a look at this collection of easy cake mix recipes that I've written for you!

    If you don't have a cake mix at home and want to make peanut butter cookies, my easy Three Ingredient Peanut Butter Cookies recipe is also quick and delicious.

    Table of contents

    • Why I love these
    • Ingredients and Substitutions
    • Instructions
    • Storage
    • FAQs
    • Other Easy Cookies and Bars

    Why I love these

    • The peanut butter flavor is just right on point with these cookies! They are delicious and will be devoured by friends and family.
    • The texture is just a little softer and chewier than a fully-from-scratch recipe. Unless you are actually comparing, you probably wouldn't know it's not from scratch.
    • From start to finish, these take about 20-25 minutes to make. The longest step is heating up the oven! Baking time is only 10 minutes. Yes, you can bake something so quickly and easily in only 10 minutes!

    Ingredients and Substitutions

    These cookies use only a handfull of ingredients! Do you have these at home already?

    Ingredients for cake mix peanut butter cookies including yellow cake mix, one stick of butter, two eggs and a cup of peanut butter.
    • Yellow cake mix - I usually stock up on Betty Crocker mixes when they are on sale. You can use whatever brand you normally use.
    • Peanut Butter - You can use either smooth and creamy or crunchy peanut butter. From experience, I find that regular commercial brands (non-organic) tend to work better. My understanding is that the fat content of some organic peanut butter varies (or it just might not have been well stirred before use).
    • Eggs - I always use large eggs. If you have small ones, you may want to use 3 small ones instead of 2 large ones.
    • Butter - use softened butter. Many people like using unsalted butter for baking. I use salted in this recipe because it adds to the peanut butter cookie flavor. Butter should not be melted; it should be allowed to soften to room temperature. If you are in a pinch and don't have butter, use a mild flavored oil like vegetable oil as a substitute.
    • White sugar is optional, but I like using it when I do the traditional hatch marks on these cookies.

    I've been baking for years! One of my best tips is to let you know that your ingredients should be at room temperature. Don't microwave them; just set them on the counter for 10-15 minutes. Eggs and butter at room temperature make your recipes turn out great.

    Instructions

    Step 1
    Preheat oven to 350ºF and either put parchment paper or a silicone baking mat on your cookie sheet (or baking pan).

    Step 2
    In a large bowl, mix together your wet ingredients which are your peanut butter, oil and eggs. I use a hand mixer. It's much easier than hand mixing.

    mixing wet ingredients of peanut butter, eggs and butter for the cake mix peanut butter cookie recipe

    Step 3
    Add the dry cake mix to the wet ingredients and mix until everything is combined. It will be a thick dough which is typical for cookies.

    Step 4
    I use a cookie scoop to get even sized balls of dough. My scoop is sized at about 2 tablespoons of product. This cookie scoop would be very similar.

    using a fork dipped in sugar to create traditional criss cross pattern on the peanut butter cookies

    Step 5
    I don't hand roll my dough. The rounded scoop shape works fine for me. Use a fork and dip the tines into granulated sugar and then press each cookie twice to get the cross hatch pattern.

    Step 6
    Bake for 10 - 12 minutes. Cookies should just start to brown at the bottom.
    Let cookies sit for 5-10 minutes on baking sheet, then remove with a flat spatula and let cool on a baking rack.

    A batch of cake mix peanut butter cookies cooling on a cookie rack.  Traditional criss cross markings are on the cookies.

    Storage

    I keep these cookies on the counter if they will be eaten within 2 - 3 days. Keep them in a sealed contianer (cookie jar, storage container or even plastic storage bags.
    Refrigerating them will keep them fresh for a week but ensure they are in a container or zip closure bag.

    chocolate banana muffins
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    I also freeze these if I'm making some ahead. These simple peanut butter cookies are fine for up to two months if well wrapped. I find the biggest issue while freezing is breakage when they get stuffed into my too full freezer.

    FAQs

    Can I substitute something for the eggs?

    For this recipe, I wouldn't. By using the cake mix, I've already changed the ingredients quite a bit from traditional cookies (with no adverse results!).

    Is it OK to add flavor boosters?

    It sure is! I've used milk chocolate chips, white chips and also chopped nuts. They all turn out great.

    Other Easy Cookies and Bars

    • shortbread cookies on a white plate
      Simple and Delicious Shortbread Cookies
    • Peanut butter chocolate chip bars with oatmeal.
      Peanut Butter Chocolate Chip Bars - with oatmeal.
    • pumpkin quickies cookies on a white plate
      Pumpkin Quickies Cookies
    • close up of three ingredient peanut butter cookies
      3 Ingredient Peanut Butter Cookies (Easy & Naturally Gluten-Free)

    Please come back and leave a good rating if you enjoyed these cookies!

    Three peanut butter cookies on a white plate with other cookies on a cooling rack in the background.
    Print Recipe
    5 from 1 vote

    Easy Cake Mix Peanut Butter Cookies

    These peanut butter cake mix cookies are amazingly delicious. They are crunchy around the outside and soft and chewy in the middle. The texture and flavor makes sure people come back for more!
    Prep Time10 minutes mins
    Cook Time10 minutes mins
    Total Time15 minutes mins
    Course: baked goods, Dessert
    Cuisine: American
    Servings: 30 cookies
    Calories: 150Kcal
    Author: Susan Moncrieff

    Ingredients

    • 1 box Yellow cake mix I usually stock up on Betty Crocker mixes when they are on sale. You can use whatever brand you usually use.
    • 1 cup Peanut Butter You can use either smooth and creamy or crunchy peanut butter. From experience, I find that regular commercial brands (non-organic) tend to work better.
    • 2 large Eggs
    • ½ cup Butter Salted or unsalted - softened
    • 2 tablespoon White sugar Optional but I like using it when I do the traditional hatch marks on these cookies

    Instructions

    • Preheat oven to 350ºF and either put parchment paper or a silicone baking mat on your cookie sheet (or baking pan). This makes 30 cookies so you need two pans or bake twice with the one pan.
    • In a large bowl, mix together your wet ingredients, which are your peanut butter, oil and eggs. I use a hand mixer. It's much easier than hand mixing.
    • Add the dry cake mix to the wet ingredients and mix until everything is combined. It will be a thick dough, which is typical for cookies.
    • I use a cookie scoop to get even-sized balls of dough. My scoop is sized at about 2 tablespoons of product. This cookie scoop would be very similar.
    • I don't hand-roll my dough. The rounded scoop shape works fine for me. Use a fork, dip the tines into granulated sugar, and press each cookie twice to get the cross-hatch pattern.
    • Bake for 10 - 12 minutes. Cookies should just start to brown at the bottom. Let cookies sit for 5-10 minutes on a baking sheet, then remove with a flat spatula and let cool on a baking rack.

    Notes

    Storage - Can be stored on the counter for 2-3 days in a sealed container (including a cookie jar).
     Refrigerate for up to a week.  Cookies should be in a closed container or a zip-close bag.
    Well-wrapped cookies can be frozen for up to two weeks.

    Nutrition (I am not a nutritionist. These are estimates only)

    Serving: 1cookie | Calories: 150Kcal | Carbohydrates: 17g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 191mg | Potassium: 62mg | Fiber: 1g | Sugar: 9g | Vitamin A: 113IU | Calcium: 43mg | Iron: 1mg

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    I'm Susan! I love sharing easy recipes, especially those that take less than 30 minutes and have less than 5 ingredients. I'm passionate about gardening and creating flower planters. My home is 100 years old and sometimes you will see it in my posts! It was a true fixer upper and I love it!

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