These easy cake mix peanut butter cookies are my go-to when I want something sweet, soft, and chewy without much effort. Using a box of yellow cake mix, I can whip up a batch of cookies that tastes homemade but comes together in minutes. They’re perfect for last-minute treats or whenever I want a nostalgic peanut butter cookie with a shortcut twist.
Why You’ll Love This Recipe
I love how these cookies give me that classic peanut butter cookie taste with half the work. Because I start with cake mix, I don’t need to measure out flour, sugar, or leavening — it’s all built in. The result? A rich, soft-baked cookie with chewy centers and perfectly crisp edges. Plus, I can switch it up easily with different cake mix flavors or stir-ins like chocolate chips or chopped nuts.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
-
1 box (15.25 oz) yellow cake mix
-
1 cup creamy peanut butter
-
2 large eggs
-
½ cup vegetable oil
-
⅓ cup granulated sugar (for rolling)
Directions
-
I preheat my oven to 350 °F (175 °C) and line cookie sheets with parchment paper.
-
In a large bowl, I stir together the cake mix, peanut butter, eggs, and vegetable oil until a thick dough forms.
-
I scoop out dough balls about 1 inch in size (or use a 2-tablespoon scoop) and roll each one in granulated sugar.
-
I place the dough balls about 2 inches apart on the baking sheets and press them down gently with a fork in a crisscross pattern. (If the fork sticks, I dip it in sugar.)
-
I bake the cookies for 10 to 12 minutes until the edges are set but the centers still look a little soft.
-
After baking, I let them cool on the sheet for a few minutes, then transfer them to a wire rack to cool completely.
Servings and timing
This recipe makes about 24 cookies. It takes roughly 10 minutes to prep, 10–12 minutes to bake, and a few minutes to cool, so I’m enjoying fresh cookies in just about 22 minutes total.
Variations
When I want to change things up, I use chocolate or vanilla cake mix instead of yellow. I’ve also folded in mini chocolate chips or chopped salted peanuts for extra texture and flavor. If I’m feeling indulgent, I sandwich two cookies with peanut butter or melted chocolate in the center.
storage/reheating
I store these cookies in an airtight container at room temperature for up to 4 to 7 days. For longer storage, I freeze them in a sealed container for up to 3 months. If I want that fresh-baked feel again, I pop a cookie in the microwave for 5 to 10 seconds — it brings back that soft, warm center.
FAQs
How do I keep these cookies soft?
I make sure not to overbake them — I pull them from the oven when the centers still look slightly soft. As they cool, they firm up but stay chewy.
Can I use crunchy peanut butter instead?
Yes, I’ve used crunchy peanut butter and loved the extra texture it gives. Just make sure it blends well into the dough.
What if my cake mix is a smaller size?
If my cake mix is around 13.25 oz instead of 15.25 oz, I reduce the peanut butter and oil just slightly to avoid making the dough too oily or soft.
Can I freeze the dough instead of baked cookies?
Absolutely. I roll the dough into balls, place them on a baking sheet to freeze individually, then transfer to a container. I bake them straight from frozen, just adding a minute or two to the bake time.
Do I need to chill the dough?
Nope! That’s what I love most — no chilling required. I mix, roll, and bake all in one go.
Conclusion
These cake mix peanut butter cookies are my ultimate baking shortcut. With a soft bite, rich peanut butter flavor, and barely any prep time, they satisfy every cookie craving. Whether I need a quick dessert for a gathering or just want a treat with my coffee, these always hit the spot.
Print
Easy Cake Mix Peanut Butter Cookies
- Prep Time: 10 minutes
- Cook Time: 10–12 minutes
- Total Time: 22 minutes (including cooling start)
- Yield: About 24 cookies
- Category: Dessert / Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Easy cake mix peanut butter cookies — soft, chewy cookies made using a boxed cake mix for a quick shortcut.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 cup creamy peanut butter
- 2 large eggs
- ½ cup vegetable oil
- ⅓ cup granulated sugar (for rolling)
Instructions
- Preheat oven to 350 °F (175 °C). Line cookie sheets with parchment paper.
- In a large bowl, combine the cake mix, peanut butter, eggs, and vegetable oil. Stir until a thick dough forms. :contentReference[oaicite:0]{index=0}
- Portion the dough into balls (about 1‑inch or use a 2‑tablespoon scoop). Roll each ball in the granulated sugar. :contentReference[oaicite:1]{index=1}
- Place the coated balls on the prepared baking sheets about 2 inches apart. Using a fork, gently press each ball down into a flattened disc with a crisscross (fork‑press) pattern. (Dip the fork in sugar if it sticks.) :contentReference[oaicite:2]{index=2}
- Bake for 10 to 12 minutes (or until the edges are set and the centers still look slightly soft). :contentReference[oaicite:3]{index=3}
- Let the cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. :contentReference[oaicite:4]{index=4}
Notes
- Store cookies in an airtight container at room temperature for up to 4–7 days. :contentReference[oaicite:5]{index=5}
- Cookies freeze well — freeze in a sealed container for up to 3 months. :contentReference[oaicite:6]{index=6}
- If your cake mix box is smaller (e.g. 13.25 oz), reduce the oil and peanut butter slightly. :contentReference[oaicite:7]{index=7}
- You can substitute different cake mix flavors (vanilla, chocolate) for variation. :contentReference[oaicite:8]{index=8}
- Add-ins like chocolate chips or chopped nuts can be folded in just before baking. :contentReference[oaicite:9]{index=9}
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 11 g
- Sodium: 167 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.1 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 12 mg
