Soft, chewy, and irresistibly simple, these cake mix peanut butter cookies are one of my go-to treats when I need something fast and foolproof. Using just a few pantry staples and minimal prep time, I can whip up a batch of these cookies whenever the craving hits. The peanut butter adds richness and depth, while the cake mix brings sweetness and structure without the extra fuss of measuring flour and sugar.
Why You’ll Love This Recipe
I love how ridiculously easy these cookies are to make — everything mixes in one bowl, and there’s no chilling required. They turn out soft and chewy every single time, with that rich peanut butter flavor that never goes out of style. I can dress them up with chocolate chips or keep them classic, and either way, they vanish quickly. This recipe is perfect when I need a quick dessert for guests, a bake sale, or just an indulgent snack on a busy day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 (15 or 18 oz) box yellow or vanilla cake mix (~435–520 g)
½ to 1 cup creamy peanut butter (≈ 125–250 g)
2 large eggs
¼ cup (or 60 ml) vegetable oil (or melted butter)
Optional: ½ cup chocolate chips or chopped chocolate (≈ 90 g)
Directions
I preheat the oven to 175 °C (350 °F) and line my baking sheets with parchment paper.
In a large mixing bowl, I combine the cake mix, eggs, peanut butter, and vegetable oil. I stir until everything is fully incorporated and smooth.
If I’m adding chocolate chips, I fold them in at this stage.
I roll the dough into small balls, about 1 to 1½ tablespoons each, and space them out on the prepared baking sheet.
Sometimes, I press each ball lightly with a fork to flatten and make that classic crisscross pattern.
I bake the cookies for 8–10 minutes, just until the edges are set and the bottoms begin to brown.
I let them cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Servings and timing
Yield: About 24–30 cookies, depending on size
Prep Time: 10 minutes
Bake Time: 8–10 minutes
Total Time: 18–20 minutes
Variations
I like to change things up sometimes by using a chocolate cake mix instead of vanilla for a double-chocolate peanut butter version. Other fun mix-ins I’ve tried include chopped nuts, mini marshmallows, or crushed candy pieces. For a salty-sweet contrast, a light sprinkle of sea salt on top before baking adds a delicious touch.
Storage/Reheating
I store these cookies in an airtight container at room temperature, and they stay soft and fresh for up to a week. If I want to keep them longer, I freeze them in a zip-top bag for up to 2 months. I just let them thaw at room temperature or warm them for 10 seconds in the microwave to enjoy them warm and gooey again.
FAQs
How do I make sure the cookies stay soft?
I take the cookies out of the oven when the edges are just set — they might seem underbaked in the center, but they’ll continue to cook on the hot baking sheet. This is what keeps them soft and chewy.
Can I use natural peanut butter?
I prefer using regular creamy peanut butter for the best texture. Natural peanut butter (with oil separation) can make the dough too crumbly or greasy, so I avoid it in this recipe.
Can I freeze the dough instead of baking it all at once?
Yes, I often roll the dough into balls and freeze them on a baking sheet. Once solid, I transfer them to a freezer bag. I bake them straight from frozen, just adding a minute or two to the bake time.
What cake mix brand works best?
Any standard yellow or vanilla cake mix works, whether it’s 15 oz or 18 oz. I’ve used several brands, and they all give great results.
Can I double the recipe?
Absolutely. When I’m baking for a crowd, I double the ingredients and bake in batches. The dough holds up well, and the cookies turn out just as good.
Conclusion
This cake mix peanut butter cookie recipe is one I keep coming back to for its simplicity and reliable results. Whether I’m in a hurry or just want a low-effort dessert, these cookies hit the sweet spot. With just a handful of ingredients and a few minutes of work, I can enjoy warm, peanut buttery goodness straight from the oven.
