There’s something so nostalgic about a soft peanut butter cookie, especially when it comes together in minutes with the help of a cake mix. These Cake Mix Peanut Butter Cookies are a favorite around our house when we need a sweet treat in a hurry.
These peanut butter cookies are perfect for last-minute guests, after-school snacks, or casual Sunday coffee with friends. The best part? Just five pantry staples, one bowl, and barely any cleanup.
Start With A Box Of Cake Mix Peanut Butter Cookies
These easy-to-make peanut butter cookies have a soft, chewy texture and a rich, nutty peanut butter flavor, making them a crowd-pleaser for any gathering. It’s incredibly easy to make, which means anyone can make it with confidence. I love how quickly it comes together, just 10 minutes of prep and a 12-minute bake, which makes it perfect for busy days or unexpected guests. It’s also easy on the wallet, using basic pantry staples and no fancy tools. You can even prep the dough the night before or swap in your favorite nut butter if needed. Plus, a sprinkle of sugar or a few chocolate chips and peanuts makes it extra special. If you’re looking for holiday-inspired cookie ideas, try these Super Easy Christmas Cake Mix Cookies With Only A Few Ingredients or add some international flair with Traditional Swiss Christmas Cookie Recipes.
Quick Recipe Tips Before You Get Started
Important Prep Tips Before Starting the Recipe:
- Make sure your eggs are at room temperature for better mixing.
- If your coconut oil is solid, briefly heat it in the microwave to liquify.
- No mixer required, just a sturdy spoon or spatula will do.
Common Mistakes When Making This Recipe:
- Overbaking: Keep an eye on the cookies around the 10-minute mark. They firm up as they cool.
- Using natural peanut butter: It can make the dough too oily. Stick with classic creamy or crunchy types.
Ingredient Tips
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- Peanut butter: Creamy or crunchy both work. Just avoid natural varieties that separate.
- Eggs: Large eggs are ideal. Let them sit out 10 minutes before baking.
- Vegetable oil: Canola or light olive oil works in a pinch.
- Yellow cake mix: Use a 15.25-ounce box. Any brand will do.
- Baking soda: Adds lift to the cookies and keeps them soft.
I recommend sticking with regular creamy or crunchy. Natural types tend to make the dough oily. If you only have natural peanut butter, drain off the excess oil before you measure it out. Also, you might need to reduce the coconut oil a bit.
Yes! Roll into balls, press with a fork, then freeze on a tray. Transfer to a bag and bake straight from frozen, just add a minute or two.
How to Make Cake Mix Peanut Butter Cookies
Mix The Dough
In a large mixing bowl, I stir together the peanut butter, eggs, and oil until it’s smooth and creamy. Next up, I whisk the cake mix and baking soda in a separate bowl.
Then, I gradually add it into the wet mixture. It starts off a little dry, but keep stirring until a thick cookie dough forms.
Shape the Dough
I divide the dough into even portions using a cookie scoop, roll them into balls, and place them on my prepared baking sheet.
Now here’s the fun part—I gently press down on each ball with a fork, then turn the fork 90 degrees and press again to make that signature crisscross pattern.
Add Ins
If you want to add the peanuts and chocolate chips fold them into the mixed dough. If you have added the peanuts and chocolate chips you can skip pressing with the fork. I would suggest pressing the balls slightly flat when placing them on the cookie sheet.
Serve
After baking, allow the cookies to cool and the pan for a few minutes and then transfer to a wire rack to finish cooling.
Variations, Substitutions, and Recipe Tips
Dietary Modifications: Swap in a gluten-free cake mix to make this recipe GF-friendly. If you’re avoiding eggs, try this Peanut Butter Cookies Without Eggs (Vegan) version for a delicious alternative.
Flavor Enhancements: Stir in a pinch of cinnamon or vanilla extract for extra warmth.
Add-In Options: Try chocolate chips, chopped peanuts, or press a chocolate kiss in the center after baking.
Simple Substitutions: Use canola oil or vegetable oil. You can opt for crunchy vs smooth peanut butter.
Tips for Recipe Success: Dip your fork in sugar before pressing the cookies to prevent sticking and add sparkle.
Storage and Reheating Instructions
- Store leftovers in an airtight container on the counter for up to 4 days.
- Freeze baked cookies in a zip-top bag for up to 2 months.
- No need to reheat, once thawed they’re delicious straight from the container or freezer.
Biblical Hospitality Tips For Serving Start With A Cake Mix Cookies
“Biblical hospitality is about opening our lives to those we wouldn’t usually think to include.” — Intentional Hospitality
Whether you’re welcoming last-minute guests, serving a sweet treat at a casual coffee hour, or offering a warm after-school snack, these easy peanut butter cookies speak the language of love and comfort. With only five ingredients and no fuss, this recipe helps you practice the kind of hospitality that makes others feel seen and cherished, even with little time to spare.
Hostessing Tips for Dessert Gatherings
- Hospitality as Ministry: Keep a running list of people in your life who might need encouragement—and use dessert moments like this to reconnect or reach out.
- Fellowship Over Perfection: Use paper plates if it means more time enjoying conversation and less time at the sink. No one minds when the heart behind the treat is sincere.
- Prep-Ahead Tip: Keep a hospitality basket: napkins, candles, seasonal decor, or extra take-home bags. It makes last-minute dessert drop-bys beautifully simple.
Hospitality in Action
This week, prepare a batch of these cookies and package a few in a simple bag or box. Deliver them to a neighbor, teacher, or friend who might need a lift. Include a handwritten note with a verse or word of encouragement to remind them they’re not forgotten. Or take on A Challenge to Practice Biblical Hospitality in Everyday Life.
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Quick and Easy Cake Mix Peanut Butter Cookies
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 1 cup peanut butter, creamy or crunchy
- 2 eggs, large
- ½ cup vegetable oil
- 15.25 ounces yellow cake mix, boxed
- 1/2 teaspoon baking soda
- 1/2 cup peanuts, optional, roasted, chopped
- 1/2 cup chocolate chips, optional
Instructions
Preheat Oven
- Preheat your oven to 350 degrees Fahrenheit. Line a large baking sheet with parchment paper.
Mix Wet Ingredients
- In a large mixing bowl, stir together the peanut butter, eggs, and oil until smooth and well combined.1 cup peanut butter, ½ cup vegetable oil, 2 eggs
Mix Dry Ingredients
- In a separate bowl whisk together the cake mix with the baking soda.15.25 ounces yellow cake mix, 1/2 teaspoon baking soda
Combine Wet and Dry Ingredients
- Gradually add the dry cake mix into the bowl with the wet ingredients. Mix until a thick cookie dough forms.
- Optional: If you want to add the peanuts and chocolate chips fold them into the mixed dough.1/2 cup peanuts, 1/2 cup chocolate chips
Shape Dough
- Divide the dough into equal portions. I like to use a cookie scoop for this step. Roll each into a ball using your hands and place them on the prepared baking sheet.
Create Classic Peanut Butter Pattern
- Use a fork to gently press down on each cookie ball, then turn the fork 90 degrees and press again to create a criss-cross pattern.
- Optional: If you have added the peanuts and chocolate chips you can skip pressing with the fork. I would suggest pressing the balls slightly flat when placing them on the cookie sheet.
Bake
- Bake for 10 to 15 minutes, or until the cookies are set and the edges begin to turn lightly golden. Do not overbake.
Cool
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Make sure your eggs are at room temperature for better mixing.
- If your coconut oil is solid, briefly heat it in the microwave to liquify.
- No mixer required, just a sturdy spoon or spatula will do.
- Overbaking: Keep an eye on the cookies around the 10-minute mark. They firm up as they cool.
- Using natural peanut butter: It can make the dough too oily. Stick with classic creamy or crunchy types.
- Store leftovers in an airtight container on the counter for up to 4 days.
- Freeze baked cookies in a zip-top bag for up to 2 months.
- No need to reheat, they’re delicious straight from the container or freezer.
