This cake mix peanut butter cookies is soft, chewy, and irresistibly rich with peanut butter flavor while being one of the easiest cookie recipes you’ll ever make. With just a box of yellow cake mix, a scoop of peanut butter, and a couple of pantry staples, you can have a batch of homemade cookies in the oven in minutes.
The beauty of cake mix peanut butter cookies is how foolproof they are. Using a cake mix as the base gives you that perfect soft-baked texture every single time, while the peanut butter adds richness and flavor. They’re a go-to treat when you want something quick and satisfying. If you love easy cookie recipes like this, you might also enjoy these old-fashioned peanut butter cookies or these lazy chocolate chip cookies for another shortcut favorite.
In This Post
Why You’ll Love This Cake Mix Peanut Butter Cookie
- Soft and chewy with classic peanut butter flavor.
- Only 4 main ingredients plus sugar for the topping.
- Foolproof thanks to the cake mix base.
- Bakes in under 15 minutes.
- Makes a big batch, perfect for sharing.
table talk
With Liliya!
Sometimes you just need a cookie recipe that doesn’t involve measuring out a dozen dry ingredients, and that’s exactly why I love these. The cake mix takes the guesswork out of it, and what you’re left with is soft, chewy cookies that taste like you spent way more time on them than you actually did. My favorite part is pressing the cross-hatch pattern with a sugar-dipped fork — it gives them that nostalgic peanut butter cookie look that makes them extra inviting.
Liliya
Ingredients Needed For Cake Mix Peanut Butter Cookies
- Yellow cake mix. The shortcut ingredient that makes these cookies soft, fluffy, and sweet. Any brand works, though Betty Crocker or Duncan Hines are favorites.
- Peanut butter. Smooth or crunchy both work, but creamy peanut butter creates a more consistent dough. Commercial brands tend to work better than natural, since natural can separate.
- Butter. Softened butter adds richness and moisture. Either salted or unsalted works.
- Eggs. Help bind the dough and give the cookies structure.
- White sugar (optional). Used for dipping your fork before making cross-hatch marks, which also adds a little sparkle and crunch.
How I Make Cake Mix Peanut Butter Cookies
(This is a quick overview of how I make cake mix peanut butter cookies, with tips along the way. You’ll find the full ingredients & instructions in the recipe card below.)
- Preheat the oven to 350°F and line baking sheets with parchment or a silicone mat.
- Mix wet ingredients. Beat together peanut butter, softened butter, and eggs until smooth.
- Add cake mix. Stir in the dry cake mix until a thick cookie dough forms.
- Scoop dough. Use a cookie scoop to portion even balls of dough.
- Cross-hatch. Dip a fork in sugar and press twice to create the traditional peanut butter cookie hatch marks.
- Bake. Bake 10–12 minutes until the bottoms are lightly golden.
- Cool. Let cookies cool on the sheet for 5–10 minutes before moving to a rack.
Expert Tips for Cake Mix Peanut Butter Cookies
- Don’t overbake. They should look slightly underdone in the center when you pull them out; they’ll firm up as they cool.
- Use a cookie scoop. It helps get even-sized cookies that bake consistently.
- Dip the fork in sugar. This prevents sticking and gives the cookies sparkle.
- Cool on the sheet first. They’re fragile when hot, so let them rest before transferring.
- Switch up the mix. Yellow cake mix is classic, but white, chocolate, or even spice cake mix can work.
Expert Tips for Cake Mix Peanut Butter Cookies
Don’t overbake. They should look slightly underdone in the center when you pull them out; they’ll firm up as they cool.
Use a cookie scoop. It helps get even-sized cookies that bake consistently.
Dip the fork in sugar. This prevents sticking and gives the cookies sparkle.
Cool on the sheet first. They’re fragile when hot, so let them rest before transferring.
Switch up the mix. Yellow cake mix is classic, but white, chocolate, or even spice cake mix can work.
Cake Mix Peanut Butter Cookies Variations and Substitutions
- Chocolate Drizzle Cookies. Drizzle with melted dark chocolate after baking.
- Peanut Butter Chocolate Chip Cookies. Fold in ½ cup chocolate chips for added sweetness.
- Crunchy Peanut Butter Cookies. Use crunchy peanut butter for extra nutty bites.
- Double Peanut Butter. Press mini peanut butter cups into the center of each cookie right after baking.
- Gluten-Free. Swap in a gluten-free yellow cake mix to keep these cookies gluten-free.
- Holiday Sparkle. Roll dough balls in colored sugar before pressing with a fork for a festive look.
Storing / Freezing Cake Mix Peanut Butter Cookies
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze cooled cookies in a single layer, then transfer to a freezer bag. They’ll keep for up to 2 months. Thaw at room temperature before serving.
How to Pack Cake Mix Peanut Butter Cookies for Work and School
- For Work. Pack a few in a reusable container or snack bag for a sweet mid-day pick-me-up.
- For School. Check school peanut rules, but if allowed, these make a great lunchbox treat. Wrap individually in parchment to prevent sticking.
- Make-Ahead Tip. Freeze unbaked dough balls, then bake directly from frozen — just add 1–2 minutes to the bake time.
FAQs About Cake Mix Peanut Butter Cookies
Can I use any cake mix?
Yes, yellow cake mix is most common, but white, chocolate, or spice cake mix also work well.
Why is my dough so thick?
That’s normal. Cake mix cookie dough is thick and sticky, but it bakes up perfectly soft.
Can I use natural peanut butter?
It can work, but traditional creamy peanut butter gives more consistent results since natural peanut butter sometimes separates.
Do these cookies spread?
They spread slightly, but not much. Pressing with a fork helps flatten them to the right shape.
Can I make them gluten-free?
Yes, just use a gluten-free cake mix.
More Healthy Goodies To Try
Before you get started! If you try this Cake Mix Peanut Butter Cookies recipe, I’d love for you to leave a rating and review. It helps us keep sharing free recipes you can count on.
Cake Mix Peanut Butter Cookies
- Total Time22 minutes
- Yield30 cookies 1x
- DietVegetarian
These cake mix peanut butter cookies are soft, chewy, and full of classic peanut butter flavor. Made with just 4 simple ingredients, they’re quick, easy, and perfect for any occasion.
Ingredients
- 1 box yellow cake mix (about 15.25 oz)
- 1 cup creamy peanut butter (smooth or crunchy)
- ½ cup butter (softened, salted or unsalted)
- 2 large eggs
- 2 tablespoons white sugar (optional, for fork cross-hatch pattern)
Instructions
- Preheat oven to 350°F (177°C). Line two baking sheets with parchment paper or silicone baking mats.
- In a large bowl, use a hand mixer to beat together peanut butter, softened butter, and eggs until smooth.
- Add cake mix and stir until a thick cookie dough forms.
- Scoop dough into 2-tablespoon portions and place on the baking sheets, spaced 2 inches apart.
- Dip a fork in sugar and press onto each cookie twice to create a crisscross hatch pattern.
- Bake 10–12 minutes, or until edges are lightly golden and bottoms are set.
- Cool on the baking sheet for 5–10 minutes, then transfer to a wire rack to finish cooling.
Notes
- Cake mix dough will be thick; this is normal.
- For extra peanut butter flavor, use crunchy peanut butter.
- Don’t overbake cookies should look slightly soft in the center.
- Store at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 9g
- Sodium: 160mg
- Fat: 8g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 15mg
More Peanut Butter Cookie Recipes
If peanut butter cookies are your thing, you’ll love the full Peanut Butter Cookie Recipes collection, or browse everything in our Cookie Recipes.
OMG!! Just found my favorite pb cookie recipe. So quick and easy. I made 2 batches…one made with white cake mix and one with golden cake mix…I prefer the white mix . Not going to last too long in freezer.