Peanut Butter Cake Mix Cookies

These soft and chewy peanut butter cake mix cookies are made with 4 simple ingredients including creamy peanut butter, yellow cake mix, eggs, and vegetable oil.

Why this recipe works

Peanut butter cake mix cookies come out soft, chewy, and irresistible with just the right touch of peanut butter flavor. While we absolutely go crazy over homemade peanut butter cookies, sometimes a shortcut makes for a more pleasurable experience in the kitchen, especially when you’re short on time. These peanut butter cake mix cookies are also a great way to put that boxed cake mix sitting in your pantry to good use!

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

CAKE MIX – 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 in the recipe card below to make these cookies, not the ingredients on the back of the box.

PEANUT BUTTER – We are partial to Skippy or Jif creamy peanut butter. I have not tried these with any of the natural peanut butters or other nut butters as well as chunky peanut butter. I would assume that natural nut butters may be a little too thin to create a solid cookie dough. Please let us know below if you decide to give it a try!

How to Make Peanut Butter Cake Mix Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat the oven to 350F. Line 2 large baking trays with silicone baking mats or parchment paper.
2. Add the peanut butter, eggs, and oil to a large bowl. Use a handheld electric mixer to beat until well-combined.
3. Add the cake mix, and beat until it forms a thick cookie dough.
4. 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.
   
   EXPERT TIP – I used a slightly heaping 1.5-tablespoon cookie scoop to easily measure out the dough for about 2 tablespoons for each cookie.
   
   
5. Use a fork to make a cross-hatch pattern on the top of each cookie, slightly flattening the cookies as you do so.
6. Bake until the cookies are golden along the outside and on the bottom, about 12 to 15 minutes, rotating the trays once halfway through.
7. Let the cookies cool completely before removing them from the trays.

Frequently Asked Questions & Expert Tips

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.

Store these peanut butter cake mix cookies in an air-tight container at room temperature for 5-6 days.

Yes, you can make the dough up to 3 days ahead of time. Store it tightly wrapped with plastic wrap or in an air-tight container in the refrigerator.

Yes, 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.

Serving Suggestions

Serve your peanut butter cake mix cookies with a tall glass of cold milk. To avoid the cookies crumbling, be sure to let them cool completely on the trays before removing them.

More Cake Mix Cookie Recipes

• Cake Mix Cookie Bars
• Lemon Cake Mix Cookies
• Carrot Cake Mix Cookies
• Funfetti Cake Mix Cookies
• Chocolate Cake Mix Cookies
• Strawberry Cake Mix Cookies

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