Peanut Butter Cake Mix Cookies Recipe

When I crave something sweet but don’t want to spend hours in the kitchen, I turn to this peanut butter cake mix cookies recipe. It’s quick, easy, and only needs a few pantry staples.

I love how the cake mix takes out all the guesswork, yet the cookies still come out soft, chewy, and full of peanut butter flavor. They remind me of classic homemade cookies, but I can make them in less than 30 minutes.

Peanut Butter Cake Mix Cookies Recipe
Peanut Butter Cake Mix Cookies Recipe

Whether I’m baking for family, sharing with friends, or just treating myself, these cookies never disappoint. The best part is how customizable they are—I can add chocolate chips,

nuts, or even a drizzle of melted chocolate when I want to change things up. If you love peanut butter as much as I do, this recipe will become your new favorite go-to dessert.

How To Make Peanut Butter Cake Mix Cookies Recipe?

  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 22 minutes
  • Course: Dessert / Snack
  • Cuisine: American
  • Difficulty: Easy
  • Yield: About 20–22 cookies

Equipment Needed

  • Mixing bowl
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cooling rack

Ingredients

  • 1 box yellow cake mix (15.25 oz)
  • 1 cup creamy peanut butter
  • 2 large eggs
  • ½ cup vegetable oil (or melted butter for richer flavor)
  • ½ cup granulated sugar (optional for rolling)
  • ½ teaspoon vanilla extract (optional, for extra flavor)

Step-by-Step Instructions

Step 1: Preheat the Oven

I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the Ingredients

In a large bowl, I combine the cake mix, peanut butter, eggs, oil, and vanilla. I stir until the dough looks smooth and thick.

Step 3: Shape the Cookies

I scoop about a tablespoon of dough, roll it into a ball, and gently coat it in sugar for a slightly crisp texture. Then I place the dough balls on the prepared baking sheet, leaving space between them.

Step 4: Bake

I bake the cookies for 10–12 minutes until the edges look set but the centers remain soft.

Step 5: Cool and Serve

I let the cookies rest on the sheet for about 5 minutes, then transfer them to a cooling rack. They firm up as they cool, and that’s when they’re perfect.

Nutrition Facts (Approximate per Cookie)

  • Calories: 160
  • Fat: 9g
  • Carbohydrates: 17g
  • Protein: 4g
  • Sugar: 10g
  • Fiber: 1g

Serving Suggestions

I usually enjoy these peanut butter cake mix cookies recipe warm, straight from the oven, when they’re soft and slightly gooey in the center. A cold glass of milk makes them even better. If I want a quick dessert for guests, I stack them on a plate with a drizzle of melted chocolate or caramel over the top.

Sometimes, I turn them into cookie sandwiches by spreading peanut butter, Nutella, or cream cheese frosting between two cookies. For a fun twist, I even crumble them over vanilla ice cream—it’s like a peanut butter sundae with extra crunch.

These cookies also travel well, so I pack them for road trips, lunchbox treats, or picnics. No matter how I serve them, they always bring smiles.

Tips and Variations

  • For a chocolate twist: Add ½ cup of chocolate chips or drizzle melted chocolate on top.
  • For crunch: Mix in chopped peanuts.
  • For a holiday touch: Roll the dough in colored sugar before baking.
  • For a soft texture: Use melted butter instead of oil.

Health Benefits

Even though these cookies are a sweet treat, I like knowing that the peanut butter adds some nutritional value. Peanut butter is rich in protein, healthy fats, and a bit of fiber, which makes the cookies more satisfying than regular sugar cookies. The protein helps me feel fuller for longer, and the healthy fats provide steady energy.

Peanuts also contain important nutrients like vitamin E, magnesium, and antioxidants that support heart health. When I make these cookies at home, I can choose natural peanut butter or reduce the sugar to make them a little healthier without losing the flavor.

While I wouldn’t call them a health food, I love that these cookies give me a balance of indulgence and a touch of nutrition in every bite.

Note

These cookies stay fresh in an airtight container for about 4–5 days. If I want to save them for later, I freeze the baked cookies and warm them in the microwave for 15 seconds when I’m ready to enjoy them.

FAQ

1. Can I use chunky peanut butter instead of creamy?

Yes, chunky peanut butter works if you like extra crunch.

2. Can I make these without oil?

Yes, I can use melted butter or even applesauce for a lighter option.

3. How do I keep the cookies soft?

I store them in an airtight container with a slice of bread. The bread helps keep them chewy.

4. Can I freeze the cookie dough?

Yes, I freeze the dough balls on a tray, then store them in a bag. I bake straight from frozen by adding 1–2 minutes to the baking time.

Conclusion

This peanut butter cake mix cookies recipe proves that homemade baking doesn’t have to be complicated. With just a handful of ingredients and less than half an hour, I can pull a batch of soft, chewy cookies out of the oven that taste every bit as good as from-scratch ones.

I love how versatile this recipe is—I can keep it simple with just peanut butter and cake mix, or I can dress it up with chocolate chips, nuts, or frosting. No matter how I make them, these cookies always disappear quickly.

If you’re looking for an easy dessert that’s full of peanut butter flavor, give this recipe a try. I promise, once you make these cookies, they’ll become a regular favorite in your kitchen just like they did in mine.

Peanut Butter Cake Mix Cookies Recipe

Peanut Butter Cake Mix Cookies Recipe

These peanut butter cake mix cookies are soft, chewy, and incredibly easy to make with just a few ingredients. I love how the cake mix gives them the perfect texture while the peanut butter adds rich, nutty flavor. They come together in minutes, making them ideal for busy days, last-minute desserts, or a quick sweet fix. Perfect with a glass of milk, packed in lunchboxes, or served at parties, these cookies are a foolproof treat everyone will enjoy.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 20
Course: Sweet bread / Dessert / Snack
Cuisine: American
Calories: 160

Ingredients
  

  • 1 box yellow cake mix 15.25 oz
  • 1 cup creamy peanut butter
  • 2 large eggs
  • ½ cup vegetable oil or melted butter for richer flavor
  • ½ cup granulated sugar optional for rolling
  • ½ teaspoon vanilla extract optional, for extra flavor

Equipment

  • Mixing bowl
  • Whisk or hand mixer
  • Measuring cups and spoons
  • Baking sheet
  • Parchment paper or silicone baking mat
  • Cooling rack

Method
 

Step 1: Preheat the Oven
  1. I preheat my oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: Mix the Ingredients
  1. In a large bowl, I combine the cake mix, peanut butter, eggs, oil, and vanilla. I stir until the dough looks smooth and thick.
Step 3: Shape the Cookies
  1. I scoop about a tablespoon of dough, roll it into a ball, and gently coat it in sugar for a slightly crisp texture. Then I place the dough balls on the prepared baking sheet, leaving space between them.
Step 4: Bake
  1. I bake the cookies for 10–12 minutes until the edges look set but the centers remain soft.
Step 5: Cool and Serve
  1. I let the cookies rest on the sheet for about 5 minutes, then transfer them to a cooling rack. They firm up as they cool, and that’s when they’re perfect.

Notes

These cookies stay fresh in an airtight container for about 4–5 days. If I want to save them for later, I freeze the baked cookies and warm them in the microwave for 15 seconds when I’m ready to enjoy them.