Cake Mix Peanut Butter Cookies
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These Cake Mix Peanut Butter Cookies are my go-to when I want something sweet, cozy, and ridiculously easy. They come together in one bowl with pantry staples, no chill time, and that classic crisscross top that feels like my childhood. Soft, chewy, and ready in minutes. This is comfort baking at its most effortless.
Want even more delicious cookies made from cake mix? Try my Lemon Raspberry Cookies and my fun Birthday Cookies.
Why this Cake Mix Peanut Butter Cookie Recipe Works
This recipe’s a keeper because it’s the kind you’ll reach for again and again, especially when time’s short but the craving’s real. It’s fast, foolproof, and flexible, with that cozy peanut butter flavor everyone loves and a texture that stays soft for days. No mixer, no chill, no stress, just sweet, simple satisfaction in every bite.
- Simplicity and Speed: Using a cake mix as the base significantly cuts down on prep time and the number of ingredients needed, making it a perfect last-minute dessert or a great recipe for beginner bakers.
- Quick and Easy Minimal Mess: With just one bowl for the dough, cleanup is a breeze. But it makes cookies that are soft and tender.
- Deliciously Fudgy and Chewy Texture: The combination of peanut butter and vegetable oil creates a wonderfully soft, moist, and chewy cookie that’s far from dry or crumbly.
- Classic Flavor: It delivers the nostalgic taste of a classic peanut butter cookie with a slightly different, more “cake-like” texture.
Can I use a Different Flavor of Cake Mix?
Yes, a white or yellow cake mix works best for a classic flavor, but a chocolate, devil’s food, or even a spice cake mix could create interesting variations of this simple peanut butter cookie.
Pro Tip for Cake Mix Cookies
For baking peanut butter cookies, conventional creamy peanut butter is your best peanut butter, especially brands like Skippy and Jiff. These have a smooth, consistent texture that blends easily into dough and helps create soft, chewy cookies without the risk of oil separation.
Ingredient Notes to Make this Dessert
Together, these simple ingredients create a cookie that’s chewy, flavorful, and incredibly easy to make.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Yellow Cake Mix: Using a boxed cake mix is your shortcut base. It replaces flour, sugar, baking powder, and salt in one swoop. Yellow cake mix adds sweetness, structure, and a hint of vanilla flavor, making the cookies soft and flavorful without extra measuring
- Peanut Butter: The star of the show! Peanut butter brings rich, nutty flavor and contributes to the soft, tender crumb. It also adds fat, which helps keep the cookies moist.
Variations and Substitutions to Love this Recipe
Try using chocolate cake mix to create a chocolate peanut butter cookies. There are so many ways to elevate delicious peanut butter cookies.
- Peanut Butter Swaps: While peanut butter is the star, you could experiment with other nut butters like almond butter or cashew butter. Be aware that the texture may change slightly. You can also use a crunchy peanut butter.
- Mix-ins: Elevate your cookies with mix-ins! Make them more decadent. Stir in a cup of: chocolate chips, Reese’s Pieces or chopped peanut butter cups, chopped nuts like peanuts or pecans
- Sugar Coating: Instead of white sugar, try rolling the dough balls in brown sugar for a richer, chewier cookie, or a combination of cinnamon and sugar for a spicy twist.
- Drizzle Topping: After baking and cooling, drizzle the cookies with melted chocolate or a simple powdered sugar glaze for extra flair.
- Filled Cookies: Press a small piece of a chocolate kiss or a mini Reese’s cup into the center of each cookie as soon as they come out of the oven.
- Dietary Substitutions: You can use a gluten-free yellow cake mix to make these cookies gluten-free. For a vegan option, use an egg replacer (like a flax egg) and ensure your cake mix is vegan.
Special Equipment Needed to Bake this Easy Dessert
You need only a few pieces of equipment to whip up a batch of peanut butter cookies.
- Cookie Scoop: A 1 1/2 tablespoon cookie scoop is highly recommended for creating uniform cookies that bake evenly.
- Parchment Paper or Silicone Baking Mats: These prevent sticking to the cookie sheet and make for easy cleanup.
- Cooling Rack: A wire cooling rack allows air to circulate around the cookies, preventing the bottoms from becoming soggy.
How to Make Peanut Butter Cake Mix Cookies
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Mix the Dough: First, in a large bowl, combine 1 box yellow cake mix, 2 eggs, 1 cup peanut butter, ½ cup vegetable oil, and ⅓ cup sugar. Stir until smooth and fully combined.
- Scoop & Shape: Roll dough into 1-inch balls and place on a parchment-lined baking sheet. Use a fork to gently press a crisscross pattern on top of each cookie.
- Bake: Next, bake at 350°F (175°C) for 10–12 minutes, until edges are set and tops look slightly cracked.
- Let Cool & Enjoy: Finally, let cookies cool on the pan for 5 minutes, then transfer to a wire rack. Enjoy warm or store in an airtight container.
Prep Ahead Suggestions for Peanut Butter Cookie Dough
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- Dough Preparation: Mix the dry cake mix with the other ingredients. The cookie dough can be made ahead of time. Cover the bowl tightly with plastic wrap and refrigerate for up to 3 days. When ready to bake, let the dough sit at room temperature for 15-20 minutes to soften slightly before scooping and rolling.
- Freezing Dough Balls: Scoop and roll the dough balls, then place them on a parchment-lined baking sheet and freeze for about an hour until solid. Transfer the frozen dough balls to a freezer bag or container and freeze for up to 3 months. When baking from frozen, you may need to add a minute or two to the bake time.
Alternate Cooking Methods for Easy Cake Mix Peanut Butter Cookies
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- Air Fryer: Preheat your air fryer to 325°F (160°C). Place 4-6 dough balls in a single layer in the basket, leaving space between them. Air fry for 6-8 minutes, or until the edges are set and the cookies are lightly golden.
How to Store, Reheat and Use Leftovers
- Storage: Store the cooled cookies in an airtight container at room temperature for up to 5 days. They can also be frozen in a freezer-safe bag for up to 3 months. Thaw at room temperature before serving.
- Reheating: If you want a fresh-from-the-oven feel, pop a cookie in the microwave for 10-15 seconds.
- Use Leftovers:
- Crumble the cookies over a bowl of ice cream or yogurt.
- Use them as a crust for a no-bake cheesecake or a pie.
- Create a cookie trifle by layering crumbled cookies, pudding, and whipped cream.
Common Questions About This Dessert Recipe
It’s not recommended. Natural peanut butter tends to be more oily and can alter the cookie’s texture, making them too greasy or causing them to spread too much. Stick to conventional, no-stir peanut butter like Jif or Skippy for the best results.
While not strictly necessary, rolling the cookies in sugar gives them a slight crunch on the outside and a pretty, sparkly finish. It also helps the fork-pressed crosshatch pattern stand out.
Overmixing the dough, using too much oil, or not chilling the dough can lead to flatter cookies. Using a cookie scoop helps maintain a consistent size and shape.
Expert Tips for Making Soft and Chewy Cookies
These 5 ingredient peanut butter cookies are such an easy recipe. But here are a few tips to make the boxed cake mix cookies even more delicious.
- Don’t Overmix: Mix until just combined. Overmixing can lead to a tougher, less tender cookie.
- Chilling is Key: If you have time, chilling the dough for 30 minutes in the refrigerator before baking can help prevent the cookies from spreading too much and results in a thicker, chewier cookie.
- Don’t Skimp on the Fork Press: The crosshatch pattern is a classic for a reason—it not only looks good but also helps to flatten the cookies and ensures even baking.
- Bake in Batches: Don’t overcrowd the baking sheet. Give the cookies plenty of room to spread.
- Wait to Transfer: Let the cookies set up on the hot baking sheet for a couple of minutes after removing them from the oven. This makes them easier to transfer to a cooling rack without breaking.
- Serve this recipe with: Some of my favorite cookies for a great platter. Try these Cinnamon Roll Cookies and these retro Cornflake Cookies.
More Recipes You Might Like
Easy Cake Mix Peanut Butter Cookies
Equipment
Ingredients
- 15.25 ounces Yellow Cake Mix, 1 box
- 2 Eggs
- 1 cup Peanut Butter
- ½ cup Vegetable Oil
- ⅓ cup White Sugar
Instructions
- Preheat oven to 350F.
- Line two baking sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, beat together the cake mix, peanut butter eggs and vegetable oil until smooth and completely combined, about 2 minutes.
- Place the white sugar in a small bowl.
- Use a 1 teaspoon cookie scoop to portion out the cookie batter and roll the cookie dough balls in the white sugar until completely coated.
- Place the coated cookie dough balls at least 3″ apart on the prepared cookie sheets.
- Use a fork to press down in a hatch-pattern on the top of each cookie, flattening them in the process.
- Bake for 10-12 minutes until lightly golden and spread out.
- Allow the cookies to cool for 2 minutes on the baking sheet before attempting to remove to a cooling rack or serve.
Christina’s Notes
• Creamy peanut butter works best: Natural peanut butter can separate and make the dough oily. Stick with commercial creamy varieties for a smooth, cohesive mix.
• Don’t overmix: Stir until just combined. Overmixing can make the cookies tough instead of tender. • Chill the dough: If it feels sticky, chill for 15–20 minutes before scooping. This helps with shaping and prevents spreading.
• Classic crosshatch: Dip a fork in sugar before pressing the crisscross pattern—it adds sparkle and prevents sticking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, scroll up on the page.
