Peanut Butter Chocolate Cake Mix Cookies
Peanut butter and chocolate are always a great combo, and these cake mix cookies make it easy to bring them together. With just five ingredients, you get soft, chewy cookies packed with chocolate and peanut butter flavor. No complicated steps—just mix, scoop, and bake.
Easy Peanut Butter Chocolate Cookies
Last week, I shared my Peanut Butter Cake Mix Cookies, and you all absolutely loved them! So, I thought it was only fitting to share this chocolate peanut butter version. They’re just as easy, with the same soft and chewy texture, but this time, I rolled them in sugar for a little extra crunch on the outside.
I love that these cookies come together with just five simple ingredients—no mixer needed, just a bowl and a spoon. The recipe makes a generous 28 cookies, making it a great option for cookie swaps, bake sales, or just stocking up on homemade treats. If you’re a fan of peanut butter and chocolate, this is one to try!
If you love peanut butter cookies, check out my Peanut Butter Cup Reindeer Cookies and my Cheesecake Peanut Butter Cookie Bars!
Ingredients
- Chocolate cake mix – The base of the soft cookies, giving them a rich chocolate flavor. I used Duncan Hines Dark Chocolate Fudge.
- Creamy peanut butter – Adds creaminess and that classic peanut butter taste while helping bind the dough. Use a no-stir kind like Skippy or Jif.
- Eggs – Provide structure and help create a soft, chewy texture.
- Vegetable oil – Keeps the cookies moist and tender.
- Granulated sugar – Used for rolling the cookies, adding a light crunch and a hint of extra sweetness.
Making the Easy Cookie Recipe
- Prep – Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- Mix the dough – In a large bowl, stir the peanut butter, eggs, and oil until smooth. Add the cake mix and stir until combined. The result will be a thick dough.
- Scoop and roll – Use a cookie scoop or spoon to portion the dough into 2 tablespoon balls. Roll each ball in granulated sugar to coat.
- Press with a fork – Place the balls of dough on the prepared baking sheets, spacing them about 2 inches apart. Gently press down on the tops of the cookies with the tines of a fork to create a crisscross pattern pattern.
- Bake – Bake for 10–12 minutes or until the edges are set.
- Cool and enjoy – Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious peanut butter cookies!
Variations and Substitutions
- Cake mix – For a classic peanut butter cookie, Swap the chocolate cake mix for a box of yellow cake mix.
- Peanut butter options – Use crunchy peanut butter for added texture, or swap with almond or sunflower butter if needed.
- Sugar coating – Instead of granulated sugar, roll the cookies in cinnamon sugar or cocoa powder for a fun variation.
- Toppings – Press a chocolate kiss or peanut butter cup into the center of each cookie right after baking.
- Mix-ins – Stir in mini chocolate chips, Reese’s Pieces, or peanut butter chips for extra flavor.
Tips for Success
- Use no-stir peanut butter – Avoid natural peanut butter as it can be too oily or dry, affecting the dough’s texture. Stick with regular no-stir varieties like Jif or Skippy.
- Mix wet ingredients first – Stirring the peanut butter, eggs, and oil together first helps avoid overmixing the batter when you add the cake mix, which can result in dense cookies.
- Use a cookie scoop – This keeps the cookies uniform in size for even baking.
- Roll in sugar evenly – Gently roll each dough ball in granulated sugar to ensure a consistent crunchy coating.
- Press gently with a fork – If the fork sticks to the cookie dough balls, dip it in sugar before pressing to prevent sticking.
- Don’t overbake – The cookies may look slightly soft in the center when you remove them, but they will firm up as they cool.
- Adjust for box mix size – If using a Betty Crocker 13.25 ounce box of cake mix, reduce the oil to 1/3 cup and the peanut butter to 3/4 cup + 1 tablespoon.
Storage
Leftover cookies can be stored in an airtight container at room temperature for up to 3–4 days.
For longer storage, freeze them in a freezer-safe container for up to three months. Let them thaw at room temperature before serving.
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Chocolate Peanut Butter Cake Mix Cookies
Ingredients
- 1 cup creamy no-stir peanut butter
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 (15.25 ounce) box chocolate cake mix I used Duncan Hines
- 1/2 cup granulated sugar for rolling
Instructions
- Preheat the oven to 350 degrees F and line baking sheets with parchment paper.
- In a large bowl, stir together the peanut butter, eggs, and oil until smooth.
- Add the cake mix and stir until fully combined. The dough will be thick.
- Use a cookie scoop or spoon to portion the dough into 2 tablespoon balls. Roll each ball in granulated sugar to coat.
- Place the cookies on the prepared baking sheets, spacing them about 2 inches apart.
- Use a fork to gently press down on each cookie, creating a crosshatch pattern.
- Bake for 10-12 minutes or until the edges are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Leftover cookies can be stored in an airtight container at room temperature for up to 3–4 days.
- For longer storage, freeze them in an airtight container or freezer bag for up to three months. Let them thaw at room temperature before serving.
- If using a 13.25 ounce box of cake mix, reduce the oil to 1/3 cup and the peanut butter to 3/4 cup + 1 tablespoon.
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.