These simple 4 ingredient Cake Mix Peanut Butter Cookies are tasty, tender, and perfect in every way! You're never going to want to make peanut butter cookies without the cake mix again.
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Peanut butter cookies made with cake mix are a delightful twist on the classic peanut butter cookie. This easy recipe combines the convenience of a cake mix with the nutty goodness of peanut butter to create soft, chewy, and incredibly flavorful cookies.
Inspired by my Cake Mix Peanut Butter Blossoms, it's a perfect solution when you're short on time but craving a homemade treat that tastes like it took hours to prepare.
Whether you're making them for a special occasion or as a quick treat for your family, these peanut butter cookies made with cake mix are a simple yet scrumptious way to satisfy your cookie cravings.
For more peanut butter cookies, make sure to try our Peanut Butter Butterfinger Cookies and Fluffernutter Peanut Butter Cookies.
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💛 Why You'll Love This Recipe
- Quick and easy. These yellow cake mix peanut butter cookies come together in minutes with minimal prep. Keeping a boxed mix on hand makes it easy to whip up treats like these, Cherry Chip Cake Mix Cookies, or 4 Ingredient Oatmeal Cookies anytime.
- Great for parties. One batch makes a few dozen cookies, making this recipe perfect for cookie exchanges, gifting, or parties without the extra stress.
- Kid friendly. Cake mix cookies are easy to stir together, so kids can help with just a little supervision. They're a favorite in our house for that reason.
🛒 Ingredients
Boxed yellow cake mix. Any cake mix flavor works, but yellow cake mix gives the best peanut butter flavor and a classic golden color.
Peanut butter. Creamy or crunchy both work. Avoid natural peanut butter, as classic brands like Jif or Skippy give better texture.
Vegetable oil. Adds moisture to keep the cookies soft. Melted butter can be used instead if preferred.
See the recipe card below for full ingredients and instructions.
🔀 Substitutions & Variations
Change the cake mix. Swap yellow cake mix for chocolate, spice, or white to create different peanut butter cookie flavors.
Add mix ins. Chocolate chips, chopped peanuts, or a pinch of sea salt add extra flavor and texture.
Sweet topping. Sprinkle sugar on top before baking for a lightly caramelized finish.
💰 Budget-Friendly Tips
Use store-brand cake mix and peanut butter: Generic versions work just as well and can save a few dollars.
Buy peanut butter in larger jars: Bigger containers usually cost less per ounce and can be used across multiple recipes.
Stretch the batch: Roll the dough into slightly smaller balls to get more cookies without changing the recipe.
🥄 Instructions for Cake Mix Peanut Butter Cookies
Step 1: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or grease with nonstick cooking spray and set aside.
Step 2: Add the cake mix, eggs, oil, and peanut butter to a large mixing bowl.
Step 3: Stir together until well mixed. It should appear as a thick dough.
Step 4: Roll the dough into 1 tablespoon-sized balls.
Step 5: Place them on your baking sheet at least 2 inches apart.
Step 6: Create a crosshatch design over the top with the back of a fork. Do this by placing the back of fork prongs over the dough in one direction, pressing just until lines appear.
Step 7: Then rotate the fork to go in the opposite direction. You will have several squares in the center.
Step 8: Once your cookies have all been pressed, place the cookie sheet into your preheated oven.
Step 9: Bake in the oven for 10-15 minutes or until the cookies start to turn light brown.
Step 10: Let them cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
👩🏻🍳 Expert Tips
- Classic look. Roll the dough into balls for a traditional peanut butter cookie shape. A crosshatch pattern is optional but gives that classic look.
- Make the crosshatch. Press the back of a fork into each dough ball, rotate it 90 degrees, and press again. You can also flatten the cookies with parchment or wax paper and a glass to about ¼ inch thick.
❄️ Storage and Make Ahead
Storage: Store Cake Mix Peanut Butter Cookies in an airtight container at room temperature for 3-5 days.
Make Ahead: Cookie dough can be rolled and refrigerated for up to 24 hours before baking. Baked cookies also freeze well for up to 3 months and can be thawed at room temperature.
🥗 Side Dishes or Pairing Ideas
Serve with a glass of milk, coffee, or hot cocoa. These cookies also pair well with vanilla ice cream or alongside other simple desserts on a cookie tray.
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❓ Recipe FAQs
If properly stored in an airtight container, these cookies can last for about 3-5 days at room temperature.
Yes, these cookies freeze very well. Simply place them in an airtight container or Ziploc baggie in the freezer for up to 3 months. Thaw on the counter before eating.
Yes, you can use crunchy peanut butter or creamy peanut butter, whichever you prefer. I do not recommend natural oil peanut butter or alternative nut butts, though, as they have different consistencies and may not turn out as well.
🍽️ More Recipes You'll Love
- Cake Mix Peanut Butter BlossomsRecipe $6.40 / Serving $0.21
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🐝 If you tried these Cake Mix Peanut Butter Cookies, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cake Mix Peanut Butter Cookies
Ingredients
- 1 box (15.25 ounces) yellow cake mix - ($1.00)
- 2 large eggs - ($0.30)
- ½ cup vegetable oil - ($0.35)
- 1 cup creamy peanut butter - ($0.79)
Instructions
- Preheat. Preheat the oven to 350°F and line a baking sheet with parchment paper or lightly grease with nonstick spray.
- Mix dough. In a large mixing bowl, combine the cake mix, eggs, vegetable oil, and peanut butter. Stir until a thick dough forms.
- Shape cookies. Roll the dough into 1-tablespoon-sized balls and place them on the baking sheet, spacing them about 2 inches apart.
- Create crosshatch. Use the back of a fork to gently press lines across the top of each dough ball, then rotate the fork and press again to create a crosshatch pattern.
- Bake. Bake for 10 to 15 minutes, until the cookies are lightly golden around the edges.
- Cool. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Cake mix swaps. Other cake mix flavors can be used for different variations.
- Topping option. Sprinkle the tops lightly with sugar before baking for a subtle crunch.
- Shaping alternative. If you prefer, flatten the dough with the bottom of a glass instead of a fork.
- Storage. Store in an airtight container at room temperature for 3 to 5 days. Freeze for up to 3 months and thaw before serving.
Nutritional Information
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