Peanut butter cookies made with cake mix are a quick, easy treat using just a few ingredients. You can customize them — from crinkle-style cookies to sandwich cookies with frosting — but this peanut butter version is a favorite.
Cake mix peanut butter cookies (or any flavor you prefer) are perfect when you need a fast dessert. Add chocolate chips, peanut butter chips, chopped nuts, or M&Ms to vary the texture and taste — the base recipe is very forgiving. This is one of our go-to boxed cake mix recipes when time is short.
The base recipe is simple: cake mix, eggs, and butter. From there you can add peanut butter or other mix-ins to create a richer cookie. White and yellow cake mixes work especially well because they provide a neutral base that lets added flavors shine. If you want seasonal flair, try spice cake with a bit of pumpkin or use lemon or strawberry mix for a fruity twist.
How do you make cookies out of cake mix?
Combine a box of cake mix with eggs and melted or softened butter — that’s the simple base. Stir in peanut butter or any other spread you like, then fold in optional chips or nuts. No need to mix wet and dry separately; everything goes in one bowl for a convenient, fast dough.
Cake Mix Peanut Butter Cookies Ingredients
For the basic version you’ll need:
- 1 box cake mix (yellow or white are best for versatility)
- 2 large eggs, at room temperature for better texture
- 1/2 cup butter, softened (or a dairy-free substitute or oil)
- 1 cup peanut butter (or Nutella, sunflower butter for nut-free, etc.)
Optional: 1/2 cup chocolate chips (mini chips distribute nicely), chopped nuts, or M&Ms.
What can you use other than peanut butter?
Try Nutella for a chocolate-hazelnut version, or sunflower butter for a nut-free alternative. You can also make the recipe as written and spread a complementary topping on finished cookies.
Can you add chocolate chips?
Yes — about 1/2 cup is usually enough so the chips don’t overwhelm the batter. Mini semi-sweet chips work well for an even distribution and kid-friendly bites.
Gather a large mixing bowl, a baking sheet lined with parchment or a silicone mat, and a cooling rack. Kids enjoy customizing these cookies, and you can even make ice cream sandwiches by scooping a bit of ice cream between two cookies.
How long to chill the cookie batter
Refrigerate the dough for about 1 hour after mixing. Chilling firms the dough so cookies hold their shape and stay slightly puffy instead of spreading into flat disks. Rolling the chilled dough in sugar before baking is optional but gives a nice finish.
How long to bake cookies made with cake mix
Do not overbake. For a chewy texture, bake medium-size scoops for about 8 minutes. If you prefer crisp cookies, bake closer to 10 minutes. Remove them when the edges are lightly browned and the center still looks slightly underdone.
How do you know when they are done?
Look for lightly browned edges that are beginning to set while the center remains a touch soft or glossy. Take the pan from the oven and let the cookies cool on the sheet so they finish setting — this yields a tender, soft cookie even the next day.
Baking Tips
- Preheat the oven to 350°F (175°C) so it’s evenly hot when the cookies go in.
- Mix cake mix, eggs, softened butter, and peanut butter in one bowl. Fold in chips or nuts gently.
- Use a small or medium cookie scoop for even cookies and roll in sugar if desired.
- Bake on the middle rack until edges are lightly browned and centers still look slightly underdone for chewiness.
- Let cookies cool on the baking sheet for about 20 minutes before transferring to a rack.
Peanut Butter Cookies Made with Cake Mix Recipe
A simple, three-ingredient cookie base you can transform with peanut butter and chocolate chips for extra flavor.
Servings: 12 Prep: 5 mins Cook: 8 mins
Ingredients
- 1 box cake mix (we used yellow)
- 2 large eggs, at room temperature
- 1/2 cup butter, softened
- 1 cup peanut butter (or Nutella/sunflower butter)
- Optional: 1/2 cup chocolate chips
Instructions
- In a bowl, mix the cake mix with eggs, softened butter, and peanut butter until combined. Cover and refrigerate for 1 hour to firm the dough.
- Preheat the oven to 350°F (175°C).
- Scoop dough with a small cookie scoop. Optionally roll the balls in 1/3 cup sugar. Place on a parchment-lined or lightly greased baking sheet.
- Bake 8–10 minutes, until edges are lightly browned and starting to set. The centers should still look slightly wet for chewy cookies. We recommend 8 minutes for a soft result.
- Remove the pan from the oven and let the cookies cool on the pan until they are firm enough to transfer to a cooling rack.
How do you keep cookies from drying out?
Underbake slightly and remove cookies when edges are just set but the center still looks a little soft. Let cookies cool on the baking sheet to finish setting. Store leftovers in an airtight container at room temperature to preserve moisture. You can also place a small piece of bread in the container to help keep cookies soft for longer.
Other quick and easy desserts you’ll love
If you like these, try other simple cake-mix desserts such as pumpkin cookies made with cake mix, dump peach cobbler, or air fryer cookies for small batches. Cake mix is versatile — it can be used in quick breads, bars, and many cookie variations.
How should soft cookies be stored?
Store soft cookies in an airtight container at room temperature. Avoid the refrigerator, which can dry them out. Adding a slice of bread to the container helps retain moisture. Leftover crispy cookies can be repurposed as ice cream or yogurt toppings.
FAQ
What is the difference between cake mix and cookie mix?
Cake batter is thinner than cookie dough. This recipe shows how to transform cake mix into cookie dough by adding eggs and fat to create a sturdier, scoopable dough.
What else can you do with cake mix?
Cake mix is useful for quick desserts like dump cakes, muffins, and simple quick breads. It’s an easy base for many creative, time-saving recipes.