Easy 4-Ingredient Peanut Butter Cake Mix Cookies: Soft, Chewy & Irresistible!
Craving homemade cookies but short on time? These incredibly soft, perfectly chewy, and utterly irresistible peanut butter cake mix cookies are your answer! Made with just 4 simple pantry staples – creamy peanut butter, a box of yellow cake mix, eggs, and vegetable oil – this recipe transforms a convenient shortcut into a bakery-worthy treat. Get ready to whip up a batch of delicious cookies in minutes, perfect for satisfying those sudden sweet cravings or preparing for an unexpected gathering.
Why This Easy Peanut Butter Cake Mix Cookie Recipe Works Wonders
Peanut butter cake mix cookies consistently deliver a soft, chewy texture and a delightful peanut butter flavor that’s simply irresistible. While we adore the classic taste of homemade peanut butter cookies, sometimes a clever shortcut is exactly what you need for a more enjoyable and stress-free kitchen experience. This recipe is a fantastic solution, especially when your schedule is packed, or you’re looking for a quick dessert. It leverages the convenience of a boxed cake mix, transforming it into a fresh, warm, and delicious cookie with minimal effort and ingredients. No fancy equipment or extensive baking skills are required, making it perfect for beginners and seasoned bakers alike. Plus, it’s an excellent way to use up that yellow cake mix box that’s been patiently waiting in your pantry!
Simple Ingredients You Will Need for These Delicious Cookies
Creating these delightful cookies requires only a handful of common ingredients. Before you begin, gather all your items and ensure your eggs are at room temperature for optimal mixing. You’ll find all precise measurements, ingredients, and detailed instructions in the printable recipe card located at the end of this post.
Ingredient Info and Substitution Suggestions for Best Results
Understanding each ingredient’s role can help you achieve the best results and confidently make substitutions if needed.
CAKE MIX – For this recipe, you’ll need a standard-size (15.25 ounce) box of yellow cake mix. The beauty of yellow cake mix is its neutral, buttery flavor, which provides a perfect base for the rich peanut butter. While many cake mixes call for oil and eggs on the back of the box, it’s crucial to **use only the ingredients and measurements listed in *our* recipe card below**, not the instructions on the cake mix box itself. This ensures the correct cookie dough consistency. You can experiment with other cake mix flavors like chocolate, vanilla, or even spice cake for different variations, though yellow offers the most classic peanut butter profile.
PEANUT BUTTER – We highly recommend using a commercial brand of **creamy peanut butter**, such as Skippy or Jif. Creamy peanut butter yields the smoothest dough and most consistent cookie texture. We have not tested this recipe with natural peanut butters (which tend to separate more and can be oilier or thicker) or other nut butters like almond or cashew butter. Using natural nut butters or chunky peanut butter might alter the dough’s consistency, potentially making it too thin or too crumbly, or affecting how well the cookies hold their shape. If you decide to try a natural or chunky peanut butter, be prepared to adjust the dough with a little extra flour if too wet, or a tiny bit more oil if too dry. Please share your experience if you give it a try!
EGGS – Large eggs are essential for binding the ingredients together and adding moisture to the dough. Ensure they are at room temperature for better emulsification with the oil and peanut butter, resulting in a smoother batter.
VEGETABLE OIL – Vegetable oil contributes to the soft and tender texture of these cookies. It helps keep them moist and prevents them from becoming too dry or crumbly. Canola oil is a suitable alternative. While melted butter could be used, it might slightly change the flavor and texture, making the cookies a bit richer and potentially crispier around the edges.
How to Make Easy Peanut Butter Cake Mix Cookies: Step-by-Step
These step-by-step photos and instructions are here to help you visualize how to make this recipe. For a quick reference, you can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom.
- Prepare Your Baking Station: Preheat your oven to 350F (175°C). Line two large baking trays with silicone baking mats or parchment paper. This ensures your cookies won’t stick and promotes even baking and easy cleanup.
- Combine Wet Ingredients: In a large mixing bowl, add the creamy peanut butter, large eggs, and vegetable oil. Use a handheld electric mixer to beat these ingredients together until they are thoroughly combined and smooth. This step creates the moist, flavorful base for your cookies.
- Incorporate Cake Mix: Add the entire box of yellow cake mix to the wet ingredient mixture. Continue to beat with the electric mixer until all ingredients are fully incorporated and a thick, crumbly cookie dough forms. Don’t be alarmed if the dough initially appears very thick and crumbly; it will come together beautifully as you continue to mix and shape it.
- Shape the Cookies: To ensure uniform cookie size and baking, roll about 2 tablespoons of dough per cookie into a smooth ball. Place the dough balls on your prepared baking sheets, leaving approximately 2 inches between each for proper spreading.
EXPERT TIP – For effortless and consistent portioning, we highly recommend using a slightly heaping 1.5-tablespoon cookie scoop. This will help you achieve perfectly sized cookies that bake evenly.
- Create the Classic Cross-Hatch Pattern: Gently use the tines of a fork to press down on the top of each cookie dough ball, creating a classic cross-hatch pattern. This step not only adds a traditional peanut butter cookie appearance but also helps to slightly flatten the cookies, ensuring they bake more evenly.
- Bake to Golden Perfection: Place the baking sheets in the preheated oven and bake for approximately 12 to 15 minutes. The cookies are done when their edges are golden brown and the bottoms are firm. For consistent baking across all cookies, remember to rotate the trays once halfway through the baking time. This helps achieve uniform golden color and texture. Slight underbaking will result in an even chewier cookie.
- Cool Completely: Once baked, remove the cookies from the oven and allow them to cool completely on the baking trays. This is a crucial step! These cookies are delicate when warm, and cooling them fully on the tray helps them set and firm up, preventing them from crumbling when handled.
Frequently Asked Questions & Expert Tips for Perfect Cookies
It’s completely normal for this particular cookie dough to be quite thick and crumbly. When you first mix it, you might think there’s no way it will hold together, but trust the process! The combination of cake mix with peanut butter and oil creates a unique, dense texture. Just keep mixing with your handheld electric mixer until all ingredients are well combined. The dough will eventually come together and be perfectly pliable for rolling into balls. Don’t add extra liquid.
To maintain their delicious soft and chewy texture, store these peanut butter cake mix cookies in an airtight container at room temperature. They will stay fresh and delightful for 5-6 days. For best results, you can place a piece of parchment paper between layers of cookies if stacking them.
Absolutely! Making the dough ahead of time is a fantastic way to prepare for parties or ensure you have fresh-baked cookies on demand. You can prepare the dough up to 3 days in advance. Store it tightly wrapped with plastic wrap or in an airtight container in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for about 15-20 minutes to soften slightly before rolling and baking.
Yes, you can! To freeze raw cookie dough, roll the dough into balls as instructed, then place them on a parchment paper-lined baking sheet. Flash freeze until the cookie dough balls are solid (this prevents them from sticking together). Once solid, transfer them to a large Ziploc freezer bag and store them in the freezer for 1-2 months. When ready to bake, remove them from the freezer and allow them to thaw for 5-10 minutes (or as your oven preheats). Then, follow the same baking instructions listed in the recipe card below. You can also freeze baked cookies once they’ve completely cooled. Place them in a single layer on a baking sheet to flash freeze, then transfer to an airtight freezer-safe container or bag for up to 1-2 months. Thaw at room temperature or warm briefly in the microwave.
Absolutely! These cookies are wonderfully adaptable. Feel free to fold in about ½ to 1 cup of chocolate chips (milk, semi-sweet, or dark), peanut butter chips, or even chopped nuts (like peanuts or walnuts) after the cake mix has been fully incorporated. Add them in the last few seconds of mixing until just combined.
Cookie spread can be affected by several factors. If cookies spread too much, your oven might not be at the correct temperature (an oven thermometer can help!), or your peanut butter might be too oily (especially with some natural brands). Chilling the dough for 15-30 minutes before baking can also help prevent excessive spreading. If they didn’t spread enough, your dough might have been too cold or your oven too hot, or you might have overpacked your measuring cups for the peanut butter or cake mix, leading to a denser dough. Ensure ingredients are accurately measured.
While yellow cake mix provides the perfect neutral base to let the peanut butter shine, you can certainly experiment with other flavors! A chocolate fudge cake mix would create a delicious chocolate peanut butter cookie. Vanilla, butter pecan, or even a spice cake mix could offer intriguing twists. Just remember that the flavor profile will change, but the basic method remains the same.
Delightful Serving Suggestions for Your Cookies
These peanut butter cake mix cookies are truly delicious on their own, especially when served with a tall, frosty glass of cold milk – a classic pairing that never disappoints! For a more indulgent treat, consider making ice cream sandwiches with your favorite vanilla or chocolate ice cream, or drizzling them with melted chocolate or a touch of caramel sauce. They also pair wonderfully with a warm cup of coffee or tea. Remember, for the best texture and to prevent crumbling, always allow your cookies to cool completely on the baking trays before handling or serving.
More Irresistible Cake Mix Cookie Recipes
If you love the ease and versatility of baking with cake mix, you’re in for a treat! Explore these other fantastic cake mix cookie recipes that are just as simple and delicious:
- Cake Mix Cookie Bars
- Lemon Cake Mix Cookies
- Carrot Cake Mix Cookies
- Funfetti Cake Mix Cookies
- Chocolate Cake Mix Cookies
- Strawberry Cake Mix Cookies
I pour my heart into baking and cooking, and it brings me so much joy to share my kitchen creations and experiences with all of you! Remembering to come back each day for new ideas can be tough, which is why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes directly to your inbox!
Peanut Butter Cake Mix Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 1 cup creamy peanut butter
- 2 large eggs
- ½ cup vegetable oil
- 15.25 ounce yellow cake mix
Things You’ll Need
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Baking sheets
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Silicone baking mat or parchment paper
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Hand mixer
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Cookie scoop 1.5 – 2 tablespoon scoop
Before You Begin
- You will need a standard-size (15.25 ounce) box of yellow cake mix, the kind that calls for oil and eggs on the back. Please use the ingredients listed to make these cookies, not the ingredients on the back of the box.
- **This cookie dough is thick and crumbly. It will look like there’s absolutely no way you’ll be able to roll it into balls, but trust me – it rolls into balls perfectly! Just make sure to mix the dough with a handheld electric mixer until it’s well-combined and crumbly.
- To freeze your cookie dough, roll them into balls and place on a parchment paper lined baking sheet. Flash freeze until the cookie dough balls are solid. Place them in a large Ziploc bag and store in the freezer for 1-2 months. Flash freezing the cookie balls will help them not stick together. To bake, remove from freezer and allow to thaw for 5-10 minutes or as the oven heats up. Follow the same baking instructions listed in the recipe card below.
- Store these peanut butter cake mix cookies in an air-tight container at room temperature for 5-6 days.
Instructions
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Preheat the oven to 350F. Line 2 large baking trays with silpat baking mats or parchment paper.
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Add the peanut butter, eggs, and oil to a large bowl. Use a handheld electric mixer to beat until well-combined. Add the cake mix, and beat until it forms a thick cookie dough (see Notes below).
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To shape the cookies, roll about 2 tablespoons of dough per cookie into a ball. Arrange the balls on the prepared baking sheets, leaving a couple inches between each dough ball.
TIP – I used a slightly heaping 1.5-tablespoon scoop to easily measure out the dough for about 2 tablespoons for each cookie.
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Use a fork to make a cross-hatch pattern on the top of each cookie, slightly flattening the cookies as you do so.
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Bake until the cookies are golden along the outside and on the bottom, about 12 to 15 minutes, rotating the trays once halfway through.
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Let the cookies cool completely before removing them from the trays.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.