Cake Mix Peanut Butter Cookies
These soft and chewy peanut butter cookies come together with just four ingredients, thanks to the convenience of cake mix. With minimal prep and no need to measure dry ingredients, they’re an easy way to satisfy any peanut butter craving.
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
Calories: 151kcalCarbohydrates: 15gProtein: 3gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 13mgSodium: 157mgPotassium: 64mgFiber: 1gSugar: 8gVitamin A: 19IUCalcium: 39mgIron: 1mg
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.
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