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)
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 tbsp 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.
Nutrition
- Serving Size: 1 cookie
- Calories: 151 kcal
- Sugar: 8 g
- Sodium: 157 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: ‑
- Trans Fat: 0.1 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 13 mg
