Quick and Easy Cake Mix Peanut Butter Cookies

A plate of six peanut butter cookies, five whole and one with a bite taken out, sits on a white plate. A cooling rack with more cookies is visible in the background.

Quick and Easy Cake Mix Peanut Butter Cookies

Cake Mix Peanut Butter Cookies are a soft and chewy treat that’s quick and easy to make. With just five pantry ingredients, this foolproof recipe is perfect for casual gatherings or sweet snacking. Enjoy them fresh or freeze for later to always have a homemade treat on hand.

Course Dessert

Cuisine American

Diet Vegetarian

Keyword cookies, easy, quick, sweet

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 170

Author Gina Dickson

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

Gina’s Quick Tips Before You Get Started

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.

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, they’re delicious straight from the container or freezer.

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