Description
Soft and chewy peanut butter cookies made easily using cake mix — a quick, fuss‑free treat.
Ingredients
- 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)
Instructions
- Preheat your oven to 175 °C (350 °F). Line baking sheets with parchment paper.
- In a mixing bowl, combine the cake mix, eggs, vegetable oil, and peanut butter. Mix until everything is fully incorporated.
- If using, fold in the chocolate chips.
- Roll the dough into small balls (about 1 to 1½ tablespoons each) and place them spaced on the baking sheet.
- Optionally, gently press each ball with a fork to flatten slightly or make a crisscross pattern.
- Bake for 8–10 minutes, until the edges are set and bottoms are lightly browned.
- Let cookies cool on the baking sheet for ~5 minutes, then transfer to a wire rack to cool completely.
Notes
- Be careful not to overbake — they will firm up more as they cool.
- Use creamy peanut butter for smoother texture; natural (oil‑separated) peanut butter may affect consistency.
- You can vary the flavor by using chocolate cake mix or adding mix‑ins (nuts, candy bits, etc.).
- Store cookies in an airtight container at room temperature for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: ≈ 150–165 kcal
- Sugar: ≈ 6 g
- Sodium: ≈ 140–160 mg
- Fat: ≈ 10 g
- Saturated Fat: ≈ 2–3 g
- Unsaturated Fat: ≈ 7–8 g
- Trans Fat: ≈ 0 g
- Carbohydrates: ≈ 18–20 g
- Fiber: ≈ 1 g
- Protein: ≈ 3 g
- Cholesterol: ≈ 10–12 mg
