Name: Peanut Butter Cake Mix Cookies
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 1 box (about 15.25 oz) yellow cake mix; 1 cup creamy peanut butter; 2 large eggs; ½ cup vegetable oil (or canola oil)

These peanut butter cake mix cookies are one of my favorite shortcuts when I’m craving something sweet but don’t want to spend too much time in the kitchen. Made with just four ingredients, these cookies come together in no time and deliver soft, chewy texture with bold peanut butter flavor. Perfect for last-minute guests, bake sales, or a quick treat, they’re proof that delicious doesn’t have to be complicated.

Why You’ll Love This Recipe

I love how these cookies use a box of yellow cake mix to simplify the baking process without sacrificing flavor or texture. The result is a chewy, peanut buttery cookie that tastes homemade but takes minimal effort. I don’t need to measure out flour or sugar—just mix, scoop, and bake. Plus, they’re a hit with both kids and adults, and I always have the ingredients on hand.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box (about 15.25 oz) yellow cake mix
1 cup creamy peanut butter
2 large eggs
½ cup vegetable oil (or canola oil)

directions

I preheat the oven to 350 °F (175 °C) and line my baking sheets with parchment paper.
In a large mixing bowl, I combine the peanut butter, eggs, and oil. I mix until everything is smooth and well-blended.
Then I add the cake mix and stir until a thick dough forms.
I use a 2‑tablespoon scoop or a spoon to shape the dough into balls, spacing them about 2 inches apart on the baking sheets.
Using a fork dipped in sugar, I press down each dough ball to create a crisscross pattern.
I bake them for 10–12 minutes, just until the edges are set and the centers look slightly soft.
Once baked, I let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.

Servings and timing

This recipe makes about 28 cookies.
Prep time: 5 minutes
Cook time: 10–12 minutes
Total time: approximately 15 minutes

Variations

Sometimes I like to switch things up by adding a handful of chocolate chips or chopped peanuts to the dough for a bit of crunch. If I’m in the mood for something sweeter, I roll the dough balls in granulated sugar before baking. For a different flavor twist, I’ve also tried this recipe with chocolate cake mix instead of yellow—rich and decadent.

storage/reheating

I store these cookies in an airtight container at room temperature for 3 to 5 days—they stay soft and chewy. For longer storage, I freeze them in a tightly sealed container or freezer bag for up to 3 months. When I want one, I just let it thaw at room temperature. There's no need to reheat, but a few seconds in the microwave will give a warm, fresh-from-the-oven feel.

FAQs

How do I know when the cookies are done baking?

I look for the edges to be set while the centers still appear slightly soft. They’ll continue to cook a bit on the baking sheet after coming out of the oven.

Can I use chunky peanut butter instead of creamy?

Yes, I’ve used chunky peanut butter before and it adds a nice texture. Just keep in mind that it might make the dough slightly thicker.

Do I have to use yellow cake mix?

Not at all. I’ve made these with chocolate or white cake mix too. Each one gives the cookies a different flavor base that works well with the peanut butter.

Can I make the dough ahead of time?

Yes, I sometimes make the dough a day ahead and keep it in the fridge. Just let it sit at room temperature for 10–15 minutes before scooping if it's too firm.

Why are my cookies too soft or falling apart?

They might be slightly underbaked or still too warm when moved. I always let them cool for a few minutes on the baking sheet before transferring them to a wire rack.

Conclusion

These peanut butter cake mix cookies are one of my go-to easy desserts when I need something quick, delicious, and universally loved. With minimal ingredients and maximum flavor, they check all the boxes for a satisfying homemade treat. Whether I stick to the classic recipe or play around with add-ins, I always end up with cookies that disappear fast.

Peanut Butter Cake Mix Cookies

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: About 28 cookies
Category: Dessert / Cookie
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Easy cookies made using boxed cake mix and peanut butter, resulting in soft and chewy peanut butter cake mix cookies.

Ingredients

1 box (about 15.25 oz) yellow cake mix
1 cup creamy peanut butter
2 large eggs
½ cup vegetable oil (or canola oil)

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Instructions

Preheat oven to 350 °F (175 °C). Line baking sheets with parchment paper.
In a large bowl, combine peanut butter, eggs, and oil. Mix until smooth.
Add the cake mix and stir until a thick dough forms.
Use a 2‑tablespoon scoop (or spoon) to form balls of dough; place them about 2 inches apart on the prepared baking sheets.
Press each ball down with a fork to form a crisscross pattern (you may dip the fork in sugar to prevent sticking).
Bake for 10–12 minutes, or until the edges are set (centers may still look slightly soft).
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for 3–5 days.
These cookies can be frozen (in airtight containers) for up to 3 months; thaw before serving.
If using a smaller cake mix box (e.g. 13.25 oz), reduce peanut butter and oil proportionally (e.g. ¾ cup + 1 tablespoon peanut butter and ⅓ cup oil). :contentReference[oaicite:0]{index=0}
You can roll the dough balls in granulated sugar before flattening for extra sweetness and texture.