Peanut Butter Cake Mix Cookies are delicious soft and chewy cookies made simple with the ease and convenience of a cake mix. This shortcut recipe saves you time and creates cookies with fabulous, rich peanut butter flavor.
Why you'll love this recipe
- This delicious recipe is super quick and easy to make.
- Only a handful of simple ingredients are needed.
- These treats stay soft and chewy for at least 7 days.
For peanut butter lovers, there is no such thing as having too many recipes for homemade peanut butter cookies and here on The Monday Box you'll find quite a few. Peanut butter is a versatile ingredient that can add great flavor to a variety of cookie types.
For crunchy cookies try Peanut Butter Powder Cookies or Chocolate Peanut Butter Biscotti.
For chewy peanut butter cookies that remind you of your favorite childhood sandwich, next time try Peanut Butter and Jelly Cookies.
If you are looking for an incredible flourless cookie, don't miss Peanut Butter S'mores Cookies.
This peanut butter cookie recipe is the easiest one yet! Starting with a box of yellow cake mix is a baking shortcut that saves you time and gives these cookies a wonderful chewy texture and lots of flavor.
Ingredients
Instructions
This is an overview of the instructions. The full instructions are in the recipe card below.
- In the bowl of an electric mixer, cream together the peanut butter, shortening, and brown sugar. Mix in the remaining ingredients until a dough forms.
- Use a medium cookie scoop to portion the dough into balls. Roll each ball in granulated sugar.
- Place the coated cookie balls on a parchment lined baking sheet 2” apart. Press down gently on each dough ball, with the tines of a fork, to flatten into a disc with a crisscross pattern.
- Bake for 10-12 minutes until golden brown.
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Storage
Store in an airtight container at room temperature for at up to 7 days.
Tips and variations
- Vegetable oil may be substituted for the shortening.
- Butter is not recommended in this recipe and won't produce soft, chewy cookies.
- For a different delicious cake mix peanut butter cookie, try using chocolate cake mix.
- Use either chunky or creamy peanut butter in this recipe.
- For a chewy chocolate chip cookie version, add ½ cup of chocolate chips to the dough before scooping.
Frequently asked questions
Flattening the thick dough allows the cookie to bake evenly. Using a fork creates a pretty crisscross pattern that has become a traditional design that identifies peanut butter cookies.
The dough is rolled in sugar to keep the fork from sticking when pressed onto the dough ball.
Brown sugar adds flavor and longer lasting chewiness to these cookies.
More cake mix recipes
Butterscotch Blondie Bars are quick, easy treats with warm, cozy butterscotch flavor.
Cinnamon Chip Biscotti are crunchy spiced cookies you can dunk or munch on their own.
Gingerbread Spice Cookies is an easy cookie recipe that makes a perfect holiday treat for party platters and gift giving.
Make easy Cake Mix Cookies in any color you choose. Why not make a rainbow of cookies?
Cake Mix Mug Cakes are a "magic" dessert you make in the microwave in just one minute! Use your favorite flavors of cake mixes to make this quick treat.
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Peanut Butter Cake Mix Cookies
Ingredients
- 1 cup peanut butter creamy or chunky
- ¼ cup vegetable shortening
- ¼ cup brown sugar packed
- 1 box yellow cake mix 15.25 ounces
- 2 tablespoons water
- 2 large eggs
- ¼ cup granulated sugar for rolling the dough balls
Instructions
- Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper.
- In the bowl of a stand mixer, using the paddle attachment at medium speed, cream together the peanut butter, shortening, and brown sugar.
- Mix in the remaining ingredients until a dough forms.
- Use a medium scoop (2 tablespoons) to portion the dough into balls. Roll each ball in granulated sugar.
- Place the coated cookie dough balls on the prepared baking sheet 2” apart. Use a fork to press down gently on each dough ball to flatten into a disc with a crisscross pattern.
- Bake for 10-12 minutes until golden brown.
- Remove from the oven and cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely.
- Store in an airtight container at room temperature for at up to 7 days.
Notes
- Vegetable oil may be substituted for the shortening.
- Butter is not recommended in this recipe and won't produce soft, chewy cookies.
- For a different delicious cake mix peanut butter cookie, try using chocolate cake mix.
- Use either chunky or creamy peanut butter in this recipe.
- For a chewy chocolate chip cookie version, add ½ cup of chocolate chips to the dough before scooping.
- Double wrap pairs of cookies in plastic wrap, with bottoms together, or make small stacks of 4-6 cookies and wrap in plastic wrap.
- Package in airtight container or zip lock bag.
nanc
When you say”vegetable shortening,” do you mean Crisco?
Wendy Sondov
Yes. Crisco is a brand of vegetable shortening. Some stores have their own private label brands.