Cake Mix Peanut Butter Cookies
These Cake Mix Peanut Butter Cookies come together with just a few simple ingredients, making them an easy option for any peanut butter lover. Using a cake mix cuts down on prep time while still giving you chewy, soft cookies with just the right amount of peanut butter flavor.
Easy Peanut Butter Cookie Recipe
I love that these cookies are so easy to make and only require four ingredients. Peanut butter cookies are a classic, but using a cake mix as the base makes them even simpler without sacrificing flavor.
Cake mix cookies are one of my favorite shortcuts because they take out the guesswork when it comes to dry ingredients. There’s no need to measure out flour, baking soda, or sugar—just mix everything together, and you’re good to go. The result is soft, chewy cookies with minimal effort.
If you’re a peanut butter fan, try my Peanut Butter Cheesecake Cookie Bars, another easy recipe loaded with peanut butter flavor.
Ingredients
- Creamy peanut butter – Provides classic peanut butter flavor and a soft texture. Use the no-stir kind like Jif or Skippy. Don’t use natural peanut butter.
- Eggs – Bind the ingredients and add moisture.
- Canola or vegetable oil – Keeps the cookies soft and rich.
- Box of yellow cake mix – The base of the cookies adds structure and sweetness. I used Duncan Hines Classic Yellow.
Making the Cookies
- Prep – Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- Mix the wet ingredients – In a large bowl, stir together the peanut butter, eggs, and oil until smooth.
- Add the dry ingredients – Mix in the box of cake mix until a thick dough forms.
- Scoop and roll – Use a 2-tablespoon scoop to portion the dough and roll it into balls. Place them on the prepared cookie sheet about 2 inches apart.
- Flatten – Press down on the cookie dough balls with the tines of a fork to create a crisscross pattern.
- Bake – Bake the cookies for 10-12 minutes or until the edges are set. The centers will still look soft but will firm up as they cool.
- Cool and enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.
Variations and Substitutions
- Chocolate cake mix – Swap the yellow cake mix for chocolate to make a chocolate peanut butter version.
- Crunchy peanut butter – Use crunchy peanut butter instead of creamy for added texture.
- Different nut butters – Try almond butter or cashew butter for a different flavor, but stick to no-stir varieties.
- Butter instead of oil – Swap the oil for an equal amount of melted butter for a richer flavor.
- Roll in sugar – Coat the balls of dough in granulated sugar before baking for a slightly crisp, sweet exterior. I did this with my chocolate peanut butter cake mix cookies.
- Add mix-ins – Stir in milk or white chocolate chips, peanut butter chips, or chopped peanuts for extra flavor and texture.
- Drizzle or dip in chocolate – Melted chocolate or white chocolate can be drizzled over the cookies or used for dipping.
- Peanut butter blossoms – Press a chocolate kiss into the center of each cookie right after baking.
- Smaller or larger cookies – Adjust the scoop size to make smaller bite-sized or jumbo cookies, adjusting the bake time as needed.
Tips for Success
- Use no-stir peanut butter – Stick with brands like Jif or Skippy to ensure the right texture. Natural peanut butter can make the dough too oily.
- Mix wet ingredients first – Combining the peanut butter, eggs, and oil before adding the cake mix helps create a smoother, more uniform dough.
- Use a medium cookie scoop – This ensures evenly sized cookies that bake consistently.
- Press with a fork – Flattening the top of the cookies slightly with a fork helps them bake evenly and gives them the classic peanut butter cookie look.
- Don’t overbake – The cookies should look set around the edges but slightly soft in the center. They will firm up as they cool.
- Cool on the baking sheet – Letting them sit for a few minutes before transferring to a cooling rack helps prevent breakage.
Storage
Store in an airtight container at room temperature for 3-4 days.
The cookies can be frozen in an airtight container or freezer bag for up to three months. Allow the cookies to thaw at room temperature before enjoying them.
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Cake Mix Peanut Butter Cookies
Ingredients
- 1 cup creamy peanut butter use no-stir, like Jif or Skippy
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 (15.25 ounce) box yellow cake mix I used Duncan Hines
Instructions
- Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.
- In a large bowl, mix the peanut butter, eggs, and oil until smooth.
- Add the cake mix and stir until a thick dough forms.
- Use a 2-tablespoon scoop to portion the dough and roll into balls. Place them on the baking sheet, about 2 inches apart.
- Press each dough ball down with a fork to create a crisscross pattern. If desired, roll the dough balls in granulated sugar before flattening.
- Bake for 10-12 minutes, or until the edges are set and the centers still look slightly soft.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store in an airtight container at room temperature for 3-4 days.
- The cookies can be frozen in an air tight container or freezer bag for up to three months. Allow the truffles to thaw at room temperature before enjoying.
Nutrition
Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand’s nutritional values to verify accuracy.
I haven’t made these yet but will definitely use for my next batch of peanut butter cookies. I do have a question though. Cake mixes no longer come in 15.25 oz so do I need to adjust for the 13.25 oz box by just adding flour?
Thanks for your great recipes!
Hi Melinda! Duncan Hines, Great Value and Pilsbury cake mixes still come in 15.25 oz, it is only Betty Crocker that has switched to the smaller 13.25 oz box. I usually put a note on how to adjust for the smaller box size in the recipe, but I forgot this time so thank you for the reminder! If you are using a 13.25 oz of cake mix reduce the oil to 1/3 cup and peanut butter to 3/4 cup + 1 tablespoon. Hope you love the cookies as much as we do!