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These no chill cookies made with only 5 ingredients are ready in no time. Peanut Butter Cake Mix Cookies are your new favorite treat!
Remember those times when you craved a quick treat but didn’t have a lot of time to whip up something complicated? I’m telling you, these Peanut Butter Cake Mix Cookies will fill all your needs. Ha!
For me, this recipe reminds me a lot of the cookies my grandma used to make. Though she didn’t use a cake mix, hers were just as simple and just as delicious.
I love a recipe that can take me back to earlier days. Isn’t it amazing how tastes and smells can instantly transport us back in time?
These cookies are chewy, filled with rich peanut butter flavor, and – best of all – incredibly simple to make!
My hubby loves peanut butter even more than I do, so I try to make these for him when I get the chance. It’s nice to make him happy. Especially when it’s so easy, haha!
And hey, you can’t forget to get the kids involved with this one. You know those little hash marks on top that all peanut butter cookies must have? My daughter loves doing that! It’s such a simple delight and I like to give her the opportunity.
So, without further ado, let’s get into this recipe for peanut butter cake mix cookies. Get ready to fill your home with that wonderful peanut butter aroma!
Some of our other favorite peanut butter recipes we have on our site include: Crispy Peanut Butter Cookies (Lunch Lady Recipe), M&M Rice Krispie Treats with Peanut Butter Frosting, and Peanut Butter Cake.
WHY THIS RECIPE WORKS:
- Quick Prep Time: Only a few minutes of prep time, and you’re ready to bake. A great choice for when you’re short on time. If only all recipes were this quick and easy!
- Chewy Texture: If you love chewy cookies, this recipe will not disappoint! The cake mix and peanut butter combine to make a texture that is seriously hard to beat.
- Perfect for Peanut Butter Lovers: The right amount of peanut butter flavor ensures that every bite brings you that peanut butter joy that we’re all looking for. That is what you’re looking for, right? I mean, we all love peanut butter, right? Haha!
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Yellow Cake Mix (1 box)
- Eggs
- Peanut Butter
- Vegetable Oil
- White Sugar
HOW TO MAKE PEANUT BUTTER CAKE MIX COOKIES:
- Preheat oven to 350*F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together the cake mix, peanut butter, eggs, and vegetable oil until smooth and completely combined, about 2 minutes.
- Place the sugar in a small bowl.
- Use a 1 & 1/2 Tablespoon cookie scoop to portion out the cookie dough.
- Roll the cookie dough balls in the white sugar until completely coated.
- Place the coated cookie dough balls at least 3″ apart on the prepared cookie sheets.
- Use a fork to press down in a hatch-pattern on the top of each cookie, flattening them in the process.
- Bake for 10-12 minutes until lightly golden and spread out.
- Allow the cookies to cool for 2 minutes on the baking sheet before removing them to a cooling rack to cool completely.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF CAKE MIX IS THE BEST TO USE?
The best one to use for this recipe is a box of yellow cake mix.
For me, that’s the color and flavor that seems to fit best with these cookies. However, you can experiment with other flavors of cake mix for a twist!
CAN I USE CRUNCHY PEANUT BUTTER?
Absolutely! Crunchy or creamy peanut butter both work.
It’s just a matter of texture preference. Let me know in the comments the answer to that age-old question. To crunch or not to crunch??
WHAT IS THE TEXTURE OF THESE COOKIES?
These cookies have a lovely chewy texture, thanks to the cake mix.
The peanut butter adds to the softness and richness of each bite. It’s a flavor and texture combo that, I promise, you will fall in love with.
ANY ADDITIONS?
Got nuts with it! See what I did there? Ha!
- Peanut butter chips for an extra peanut buttery kick.
- White chocolate chips for a sweet contrast.
- Chocolate cookies crumbs for a chocolatey touch.
- A sprinkle of brown sugar on top before baking for added crunch.
- Chocolate chips for classic peanut butter and chocolate combo.
- Peanut butter cups chopped and mixed into the dough.
- A dollop of ice cream sandwiched between two cookies.
- A sprinkle of sea salt on top before baking for a sweet and salty touch.
ANY SUBSTITUTIONS?
There are all kinds of things you could substitute for. I’ve got a few here to get you started.
- Use a white cake mix instead of yellow for a lighter flavor.
- Substitute vegetable oil with melted coconut oil for a different twist.
- Try natural peanut butter in place of regular peanut butter.
- Chunky peanut butter can replace creamy for added texture.
- Substitute white sugar with brown sugar for a deeper sweetness.
- Instead of white sugar for rolling, try using powdered sugar for a snowy finish.
HOW TO STORE:
Room Temp: Place the baked cookies in an airtight container, layering them with parchment paper in between to avoid sticking. They will stay fresh for up to a week.
Freezer: After the cookies cool completely, place them in a freezer bag, removing as much air as possible. They can be stored for up to 3 months. To enjoy, let them come to room temperature or warm slightly in the oven.
DANA’S TIPS AND TRICKS:
- Always use parchment paper or silicone baking mats on your cookie sheet for easy cleanup and even baking.
- Use a cookie scoop for evenly-sized cookie balls.
- Don’t skip rolling the cookie dough in sugar; it gives a sweet crunch to every bite!
- The fork’s hatch-pattern not only gives a classic look but also helps with even baking.
- If you want your cookies a bit crispier, bake them for an extra 2 minutes.
- Have a tall glass of milk ready – these cookies are the perfect dipping companions!
Peanut Butter Cake Mix Cookies are the chewy, peanut buttery, and easy-to-make cookies that everyone needs in their recipe box. You can’t go wrong when simple ingredients come together in such a delicious way.
So the next time you’re thinking of what sweet treat to make, remember this recipe. Enjoy every bite, share with friends and family, and let the peanut buttery good times roll!
If you like this recipe, you might also like:
If you’ve tried these PEANUT BUTTER CAKE MIX COOKIES, let me know how they turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Peanut Butter Cake Mix Cookies
Ingredients
- 1 box yellow cake mix
- 1 cup creamy peanut butter
- 2 large eggs
- 1/2 cup vegetable oil
- 1/3 cup granulated sugar
Instructions
- Preheat oven to 350*F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together the cake mix, peanut butter, eggs, and vegetable oil until smooth and completely combined, about 2 minutes.1 box yellow cake mix, 2 large eggs, 1 cup creamy peanut butter, 1/2 cup vegetable oil
- Place the sugar in a small bowl.1/3 cup granulated sugar
- Use a 1 & 1/2 Tablespoon cookie scoop to portion out the cookie dough.
- Roll the cookie dough balls in the white sugar until completely coated.
- Place the coated cookie dough balls at least 3″ apart on the prepared cookie sheets.
- Use a fork to press down in a hatch-pattern on the top of each cookie, flattening them in the process.
- Bake for 10-12 minutes until lightly golden and spread out.
- Allow the cookies to cool for 2 minutes on the baking sheet before removing them to a cooling rack to cool completely.
Notes
- Always use parchment paper or silicone baking mats on your cookie sheet for easy cleanup and even baking.
- Use a cookie scoop for evenly-sized cookie balls.
- Don’t skip rolling the cookie dough in sugar; it gives a sweet crunch to every bite!
- The fork’s hatch-pattern not only gives a classic look but also helps with even baking.
- If you want your cookies a bit crispier, bake them for an extra 2 minutes.
- Have a tall glass of milk ready – these cookies are the perfect dipping companions!
Nutrition
Love This Recipe?
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What size box cake mix, they used to be 18 oz dome are 15oz and some are now only 13oz. Thank you!
13 ounce works, thanks!