Easy Cake Mix Peanut Butter Cookies

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

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!

5 from 1 vote

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Course: baked goods, Dessert

Cuisine: American

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 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 Disclaimer

Nutrition information is an estimate only provided as a courtesy using an ingredient database. Garnish and optional ingredients are not included in the calculations.

Nutrition