Perfectly rich, moist, and decadent Cake Mix Peanut Butter Cookies are a fast and easy recipe for busy nights crying out for comfort food. These bake up so quickly, and you literally only have two things that require measuring.
Creamy peanut butter and a little vegetable oil turn your cake mix into a divine cookie mix instead! Grab that box of yellow cake mix out of the cabinet and make something really special for your family. Perfect for a family game night, a cookie exchange, or a quick after-school treat. Don't forget to serve these cookies with cold milk!
Ingredients for Cake Mix Peanut Butter Cookies
- Yellow Cake Mix. A standard-sized box mix works perfectly.
- Large Eggs. If you use smaller eggs, you may need to add an additional egg yolk.
- Vegetable Oil. Canola or any flavorless oil will work.
- Creamy Peanut Butter. Use a high-quality brand for the best results. A "natural" peanut butter will not work as well.
How to Make Cake Mix Peanut Butter Cookies
Get everything ready. Preheat the oven to 350ºF. Line two cookie sheets with parchment paper.
Mix everything but the peanut butter until combined. Then add the peanut butter and beat to combine thoroughly.
Roll cookie dough into balls to form cookies. Place them on the cookie sheet.
Press your cookies with a fork to form a crisscross pattern. Dipping the fork in granulated sugar will help prevent sticking. If you want smooth cookies, you can press them flat with the bottom of a glass.
Place each cookie 1 inch apart on the prepared baking sheet. Bake for 12-15 minutes.
Cool the cookies on the cookie sheet for up to five minutes, then move them to a cooling rack to finish.
How to Store Cake Mix Peanut Butter Cookies
Keep your leftover cookies in an airtight container at room temperature. They will keep for up to five days. Slightly stale cookies can be microwaved for ten seconds to refresh them.
Tips and Variations
Stale cookies can be crushed in a food processor and used as a crust for a different dessert such as cheesecake.
Roll your cookies in turbinado or coarse sugar for a slight variation and a bit of additional sweetness.
Do not overbake your cookies. They will finish setting on the baking sheet after leaving the oven. Remove them based on timing and not appearance to avoid hard, crunchy cookies.
Drizzle the cookies with a simple peanut butter glaze or melted chocolate for over-the-top goodness. You can use semi-sweet or milk chocolate chips or chocolate wafers for melting to drizzle. Place them in a microwave-safe bowl and microwave for ten to twenty seconds at a time, stirring after each time until they are fully melted. You could also dip the cookies in chocolate instead of drizzling them.
Add chocolate chips, chocolate chunks, or M&M candies for a fun variation. You could also make easy Kiss cookies with this recipe or top each with a small peanut butter cup candy.
Use a chocolate cake mix for chocolate peanut butter cookies! Try a spice cake mix or pumpkin cake mix for a seasonal variation.
Substitute almond or cashew butter for a different flavor profile to avoid peanuts.
Make a peanut butter buttercream frosting and use these cookies to make sandwiches. This will also work with vanilla buttercream or chocolate buttercream.
Frequently Asked Questions
Can I freeze peanut butter cookies?
Yes. Freeze the cookies in an airtight container and thaw them in your lunch box or on the counter at room temperature.
Can I use a gluten-free cake mix for this recipe?
Many of these recipes do work with gluten-free cake mixes, but we have not tested this particular one to be sure. Let us know if you try it how it turns out!
Can I use chunky peanut butter in this recipe?
If you do so, increase the amount slightly to compensate for the addition of peanuts.
More Great Peanut Butter Recipes
- Peanut Butter Cut-Out Cookies. When you want the flavor of peanut butter but in a special shape.
- Chocolate Peanut Butter Cupcakes Rich, decadent, and delicious.
- Chocolate Peanut Butter Crockpot Candy. So incredibly easy for a quick pb fix.
- Peanut Butter Whiskey Balls. Adults-only dessert.
- Peanut Butter Eggs. Make your own!
Cake Mix Peanut Butter Cookies
- 15.25 ounce box yellow cake mix
- 2 large eggs
- ½ cup vegetable oil
- 1 cup creamy peanut butter
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper.
- In a stand mixer bowl or large bowl, add the cake mix, eggs, and vegetable oil. Beat in the stand mixer or with a hand mixer on medium speed until completely combined.
- Add in the peanut butter. Beat until well incorporated into the dough.
- Using a 2-tablespoon cookie scoop, scoop the cookie dough out and roll it into a ball using your hands.
- Using a fork, gently press down to flatten the top of the ball. Form a “+” or crisscross pattern with the fork. If the cookie dough sticks to the fork, dip the fork in granulated sugar and then press down into the cookie balls.
- Place each cookie 1 inch apart on the prepared baking sheet.
- Place in the heated oven and bake for 12-15 minutes or until the bottom edges are golden.
- Allow to cool for 5 minutes on the baking sheet and then transfer to a cooling rack or paper towels to cool completely.
- Store in an airtight container at room temperature for up to 4 to 5 days.
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)