Get ready to treat your taste buds with our mouthwatering Peanut Butter Cake Mix Cookies! This is definitely one of our easiest cookie recipes, yet an incredibly delicious dessert recipe that will blow you away with its rich, nutty flavor and the perfect combination of crispiness and softness.
Trust me, it’s not just a cookie – it’s a one-way ticket to a heavenly eating adventure, much like our other peanut butter cookies that are made from scratch.
If you are in the mood for more peanut butter recipes, why not try these simple No Bake Chocolate Peanut Butter Bars for a quick treat next? Or for something a little different next time, you could make some Peanut Butter Yogurt Dip for your next party or go all out and make this peanut butter sheet cake with peanut butter icing.
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Why You’ll Love This Recipe
- It uses a few ingredients: With only 5 ingredients, this recipe uses items that you may even have on hand.
- Easy to make: Because this recipe uses cake mix, it is much easier and quicker than creating cookie dough from scratch.
- Ready in only 20 minutes: This is a quick snack that will take only 20 minutes in total to create.
Ingredients Needed
I’ve highlighted a couple of simple ingredients with some relevant notes. Aside from this, the ingredients needed are pretty basic.
- Cake Mix – We use a yellow cake mix for this recipe and my favorite is the Duncan Hines one. If you have a chocolate cake mix, you’ll want to make these rocky road cookies with that one!
- Peanut butter – We prefer smooth creamy peanut butter but you can use crunchy if you want lots of texture to your cookies. I keep creamy peanut butter on hand for these energy balls too.
- Sugar – Use normal granulated sugar for this recipe.
Substitutions
Don’t have a box of yellow cake mix on hand? No worries! You can easily substitute it with a different flavor of cake mix such as white cake mix or even a chocolate box of cake mix if you’re looking for an extra depth of flavor. The beauty of this recipe is its versatility.
Now, for the star of the show – peanut butter. If there’s an allergy concern, almond butter or sunflower seed butter can step in as great alternatives. They’ll add their unique twists to the taste while maintaining that nutty charm we all love. And hey, why not get adventurous and try a hazelnut spread? Your cookies, your rules!
Variations
You know what’s great about this recipe? It’s like a blank canvas waiting for your artistic touch! Do you have a chocolate lover in the family? Add a handful of chocolate chips for that gooey, melty goodness. (Unless they are looking for a totally chocolate cake mix cookie, or maybe even a brownie mix cookie!) Or maybe you’ve got a health nut at home. How about mixing in some chia seeds or flaxseeds for an added health boost? Some other yummy options include white chocolate chips and peanut butter chips.
And let’s not forget about the holidays. Nothing says Christmas like these chocolate reindeer cookies, these red velvet cake mix cookies, or using a dash of cinnamon and some sprinkles on top. Or, for a Halloween treat, how about drizzling some orange icing on top?
Equipment
You’ll want a cookie scoop for this recipe. We like the OXO Good Grips medium scoop, as it creates just the right-sized cookie balls with the cookie dough. It is a 1 ½ tablespoon one.
How to Make Cake Mix Peanut Butter Cookies
This peanut butter cookie recipe is broken into 2 components:
- prepare the cookie dough
- bake and serve the cookies
*Be sure to see the recipe card below for the full ingredients list & instructions!*
STEP 1: Prepare the equipment. To begin, preheat the oven to 375 degrees Fahrenheit. Then, prepare a baking sheet by lining it with a silicone mat or parchment paper.
STEP 2: Mix the cake mixture. Combine the cake mix, eggs, olive oil, and peanut butter in a large mixing bowl. Stir until all the ingredients are thoroughly blended together. (Image 1-3)
STEP 3: Make the dough balls. Using a cookie scoop, scoop the dough and transfer it to your hand. Gently shape the dough into a perfect ball, ensuring a uniform size and shape for each cookie.
STEP 4: Coat in sugar. Roll the dough ball in the granulated sugar until it is completely coated (Image 4).
STEP 5: Put the dough onto the baking sheet. Place the dough ball made with granulated sugar onto the cookie sheet that has been prepared. Ensure there is a gap of 1 ½ to 2 inches between each cookie as they expand during baking. (Image 5)
STEP 6: Create a pattern with a fork. With the help of a fork, gently press down on each ball, creating a beautiful crisscross pattern. (Images 6-8)
STEP 7: Bake the cookies. Place the cookies in the preheated oven and bake for 8 to 10 minutes, or until the edges are firm and the cookies have a golden color.
STEP 8: Cool and serve. Allow the pan to cool for approximately 2 to 3 minutes, then carefully transfer the contents to a cooling rack.
Recipe Pro Tips
- Rolling in sugar: Don’t skip rolling your cookie dough balls in sugar; it adds an extra layer of sweetness and a beautiful, sparkly appearance once baked.
- Love a super soft cookie? Don’t overbake! They might look slightly underdone when it’s time to take them out, but they’ll firm up as they cool.
- Experiment with different add-ins like chocolate chips or nuts. Remember, baking is a creative outlet—don’t be afraid to make this recipe your own!
Recipe FAQs
Ah, the classic crosshatch pattern, a hallmark of homemade peanut butter cookies! It’s not just for looks, though that’s a bonus. The pressing action actually helps the cookies bake more evenly since peanut butter cookie dough is typically denser than other cookie doughs. Plus, it helps achieve that perfect, slightly crunchy exterior with a soft, chewy interior. So, don’t skip this step – it’s critical for mouthwatering cookies!
Absolutely! Turning a simple cake mix into a batch of scrumptious peanut butter cookies is a clever trick, especially when you’re short on time or ingredients. Plus, it’s a fun way to add a unique twist. The cake mix lends a delightful soft texture to the cookies, and all you need to do is add a few ingredients like eggs and oil. It’s a handy shortcut and a surefire way to satisfy your sweet tooth in a snap!
Of course! If you don’t own a cookie scoop, feel free to use your hands or a regular tablespoon. The key is trying to keep them as uniform in size as possible for even baking. But don’t stress too much – imperfect cookies are just as delicious!
Don’t worry, this can happen. The thickness of your peanut butter can affect the consistency of your dough. If it seems too dry, add a splash of milk or a little more oil until you reach the right consistency. Remember, baking is a bit of science and a bit of art. Don’t be afraid to adjust as needed!
Look for the edges to be set and the tops just beginning to crackle. Peanut butter cookies should be a little soft in the middle as they will firm up while cooling. But everyone’s oven is different, so start checking around the 8-minute mark to ensure you don’t overbake them.
While you can technically use any cake mix, I find that a simple yellow or vanilla cake mix works best. It allows the peanut butter flavor to really shine through. But feel free to experiment with other flavors if you’re feeling adventurous!
What to Serve with Cake Mix Peanut Butter Cookies
When it comes to pairings, these divine Peanut Butter Cookies are quite versatile. A classic combination is a glass of cold milk – the creaminess of the milk complements the rich, nuttiness of the cookies wonderfully. If you’re a coffee lover, a robust cup of espresso or a frothy cappuccino would be perfect. The bitterness of the coffee balances out the sweetness of the cookies, making for a delightful afternoon treat.
And let’s not forget about the kids! Pair these cookies with a fun and healthy fruit smoothie – a great way to sneak in some vitamins while enjoying a treat.
Storage
Storing these cake mix Peanut Butter Cookies is a breeze! Just keep them in an airtight container at room temperature, where they’ll stay fresh for up to a week. The real challenge is resisting the temptation to devour them all in one sitting!
To Freeze: Wondering if you can freeze them? Absolutely! Whether you’ve baked a double batch or you’re simply looking to prepare ahead, freezing your cookies can be a lifesaver. To freeze baked cookies, firstly, make sure they’re completely cooled. Then, place them in a freezer-safe zip-top bag or an airtight container, separating layers with parchment paper to prevent them from sticking together. They can last up to 3 months in the freezer.
Freezing the dough: But what about freezing the dough, you might ask? That’s an excellent question! Dough balls can indeed be frozen. After forming your dough balls, place them on a baking paper-lined tray and freeze until firm. Once firm, transfer them to a freezer bag or container. When ready to bake, you don’t even need to thaw them – just add a couple of extra minutes to your baking time.
More Cookie Recipes You’ll Love
Once you start with these easy peanut butter cookies, you’ll definitely want more ideas! One of our favorite recipes is Monster Cookies which are fun and colorful as well as delicious cookies. Another great choice is the Funfetti Cake Mix Cookies that the kids will love to decorate!
Did you make this? I’d be so grateful if you left a “star” rating below to let me know what you thought! Then, the next time you need a quick and easy recipe, come back to Fantabulosity to browse all of my easy recipes!
Originally published: September 2023
Updated and republished: April 2025
Recipe
Cake Mix Peanut Butter Cookies
Equipment
- 1 Cookie Scoop
Ingredients
- 1 box Yellow Cake Mix (We used Duncan Hines) 15.25 oz
- 2 eggs
- ½ cup olive oil Or any vegetable oil of your liking
- 1 cup peanut butter We used creamy peanut butter but you can also use crunchy peanut butter for added texture
- ¼ cup granulated sugar
Instructions
- Preheat the oven to 375 degrees F.
- Line a baking sheet with a silicone mat or parchment paper.
- Mix the cake mix, eggs, olive oil, and peanut butter in a large mixing bowl. Mix until the ingredients are all combined.1 box Yellow Cake Mix (We used Duncan Hines), 2 eggs, ½ cup olive oil, 1 cup peanut butter
- Using a cookie scoop (I use an OXO Good Grip medium, 1 ½ tablespoons), scoop the dough.
- Place the dough into your hand and roll it into a ball.
- Place the dough ball into the granulated sugar and coat it.¼ cup granulated sugar
- Transfer the granulated sugar dough ball to the prepared cookie sheet. Leave 1 ½ inch to 2 inches between each cookie as they spread.
- Using a fork, press down each ball in a crisscross pattern.
- Bake in the preheated oven for 8 to 10 minutes or until the edge of the cookies are set and the cookies are golden.
- Cool on the pan for 2 to 3 minutes and transfer to a cooling rack.
- Serve and Enjoy!
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.
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