These soft and chewy cake mix peanut butter cookies come together with just four simple ingredients and less than 10 minutes of prep.
It all starts with a box of yellow cake mix (don't you just love a baking shortcut?). To that, you'll add creamy peanut butter, eggs, and oil.
How easy is that?
Roll them in optional sugar if you want crisp edges. Or don't. It's totally up to you, and they'll be delicious either way.
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Why You'll Love These Cake Mix Peanut Butter Cookies
Quick & Easy: These cookies come together in minutes using pantry staples and a convenient cake mix shortcut. They're perfect for last-minute baking emergencies or when you need to satisfy a sudden cookie craving!
Classic Fkavor: The familiar criss-cross pattern and rich peanut butter flavor deliver all the nostalgia of traditional peanut butter cookies. But the uniquely tender, cake-like texture makes them extra special.
Foolproof Success: The cake mix base ensures consistent results every time, making this recipe virtually impossible to mess up.
Endless Variations: The basic recipe serves as a fantastic canvas for creative additions – try rolling in different sugars, adding chocolate chips, or drizzling with melted chocolate.
Ingredients
- Yellow Cake Mix: The foundation of the cookies, it provides structure, sweetness, and a tender crumb. Check out this post for cake mix upsizer if you can't find the right size box.
- Creamy Peanut Butter: Adds rich, nutty flavor and creates a dense, chewy texture. Natural peanut butter is not recommended as it can make the cookies too oily or crumbly.
- Eggs: Act as a binding agent that holds the ingredients together. They also provide moisture and help create a soft, tender cookie structure.
- Vegetable Oil: Adds necessary moisture and helps create a soft, chewy texture. It also prevents the cookies from becoming too dry or crumbly.
- Granulated Sugar (optional): Used for rolling the cookie dough balls before baking. It's optional. but I love the sweet, sparkly exterior and pleasant crunch it gives the finished cookies.
How to Make Cake Mix Peanut Butter Cookies
Sometimes the most uncomplicated recipes yield the most impressive results. And this recipe sure is uncomplicated!
In just 20 minutes, you'll have a batch of cookies that taste like they came from a bakery.
They're ideal for holiday cookie exchanges, afternoon treats, or making memories in the kitchen with little ones.
Check out these easy steps:
1. PREHEAT the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. WHISK the peanut butter, eggs, and vegetable oil in a large bowl until smooth.
3. STIR in the cake mix gently until a thick dough forms. Do not overmix.
4. COAT the dough balls (2 tablespoons each) in granulated sugar, if using.
5. ARRANGE the dough balls on baking sheets, 2 inches apart. Press gently with a fork in a criss-cross pattern.
6. BAKE for 9-11 minutes until the edges are lightly golden.
7. COOL on the baking sheets for 2–3 minutes, then transfer to a wire rack to cool completely. Enjoy!
Tips For the Best Cake Mix Peanut Butter Cookies
Each bite of these peanut butter cookies delivers the perfect balance of sweet and nutty flavors, wrapped in a tender, melt-in-your-mouth texture.
Their signature criss-cross pattern and sugary sparkle make them just as beautiful as they are delicious.
And to ensure your cookies are just as perfect, check out these tips:
- Best peanut butter. Use processed creamy peanut butter like Jif or Skippy for best results – avoid natural peanut butter as it can make cookies dry and crumbly.
- Easy release. Spray the measuring cup with cooking oil before measuring peanut butter to help it slide out easily.
- Avoid overmixing. Don't overmix the dough – this can result in dense, tough cookies instead of soft, chewy ones.
- Quick chilling. If dough feels too sticky, chill for 5-15 minutes before scooping and rolling.
- Fork technique. Dip fork in sugar between pressing patterns to prevent the dough from sticking.
- Even baking. Rotate the baking sheets halfway through the baking time to ensure the cookies brown evenly on all sides.
- Perfect doneness. Remove the cookies from the oven when just slightly golden around the edges – they will continue setting up as they cool.
How to Store
Whether you're a seasoned baker or just starting out, these cookies prove that sometimes the simplest recipes yield the most satisfying results.
Better still, they store really well – so you can easily make them ahead.
To Store: Place the completely cooled cookies in an airtight container or resealable plastic bag. Store at room temperature for up to a week or in the refrigerator for up to 2 weeks.
To Freeze: Arrange the cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer them to a freezer-safe bag or airtight container, separating layers with parchment paper if stacking. Store for up to 3 months; thaw at room temperature before serving.
To Make Ahead: Prepare the dough balls up to 3 months in advance and store in the freezer – bake directly from frozen without thawing, adding 1-2 minutes to bake time.
More Cake Mix Cookies You Have to Try
Snickerdoodle Cake Mix Cookies
Funfetti Cake Mix Cookies
Cake Mix Cookie Bars
Strawberry Cake Mix Cookies
Cake Mix Peanut Butter Cookies
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kcalThese soft and chewy cake mix peanut butter cookies come together with just four simple ingredients and less than 10 minutes of prep.
Ingredients
1 (15.25 ounce) box yellow cake mix
1 cup creamy peanut butter
2 large eggs
1/2 cup vegetable oil
1/3 cup granulated sugar, optional for rolling
Instructions
- Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, whisk the peanut butter, eggs, and vegetable oil until smooth.
- Gently stir in the cake mix until a thick dough forms. Be careful not to overmix.
- If using, add the granulated sugar to a small bowl. Portion the dough into 2 tablespoon-sized balls and toss in the sugar until evenly coated.
- Arrange the sugar-coated dough balls on the prepared baking sheets, ensuring at least 2 inches of space between each to allow for spreading.
- Use a fork to gently press down on each ball in a criss-cross pattern, slightly flattening them to create the classic peanut butter cookie design.
- Bake in the preheated oven for 9-11 minutes or until the edges are lightly golden.
- Remove the cookies from the oven and let them cool on the baking sheets for 2–3 minutes. Then, transfer them to a wire rack to cool completely before serving. Enjoy!
Notes
- Use a cookie scoop (#40 or #50) for uniform sizing.
- Rotate the baking sheets halfway through baking for even results. Don't overbake – cookies should be just slightly golden around the edges.
- Enhance cookies with chocolate chips, chopped nuts, toffee pieces, Reese's Pieces, or white chocolate chunks.
