Cake Mix Peanut Butter Cookies are my go-to whenever I’m craving something sweet, quick, and pretty much foolproof. Picture this: You want cookies, but don’t feel like breaking out the mixer or fiddling with fifteen ingredients. Been there, right? I promise, these cookies need almost zero effort and they make you look like a five-star baker at family get-togethers. You’ll get those soft, peanutty cookies you drool over at bakeries, but you won’t even need to clean your stand mixer. Trust me, even if you burn toast, you can still nail these cookies on the first try.
Soft & Chewy Cake Mix Peanut Butter Cookies
Let’s get real. Not all peanut butter cookies are created equal. Some come out dry as a desert—no one wants that. But these Cake Mix Peanut Butter Cookies? They are straight-up soft and chewy (just a tiny crisp edge, honestly, but the middle is melt-in-your-mouth). The secret? Cake mix, I swear. It just holds onto that moisture way better than flour. Plus, you get this subtle vanilla cake flavor that makes your taste buds say “what the heck was that?!” in the best way. These cookies stay soft for days… if they even last that long in your kitchen. There’s just something about biting into one when it’s still warm—I’m not saying it’s life-changing, but yeah, kind of is.
“I tried these Cake Mix Peanut Butter Cookies at my sister-in-law’s BBQ, and now they’re a request at every family event. Honestly, my kids fight over the last one!” – Kristina T.
Why You Will Love This Recipe
If you’re still on the fence or maybe just stalling because you’re unsure, let me lay it out:
Ridiculously easy. Like, ten minutes to mix it all up, and you only dirty one bowl
Minimal ingredients. Most are probably already in your pantry.
Crowd-pleaser. People always ask for the recipe, which is oddly satisfying.
Once you taste how chewy and rich these little guys come out, you’ll start wondering what else cake mix can do in your kitchen. I did, and now it’s a thing at my house. 
How to Make Peanut Butter Cookies from Cake Mix
Alright, here’s where things get interesting (and a little messy, but that’s part of the fun). Grab a box of yellow cake mix—you can use white if you’re in a pinch, but yellow makes ‘em richer. Dump it in a big bowl with a cup of creamy peanut butter, two eggs, and about a third of a cup of oil. You can throw in some vanilla extract if you’re feeling snazzy, but it’s not a must. Mix it all together. That’s it, honestly. You’ll end up with a dough that looks a little thicker than regular cake batter but trust the process.
Scoop out little balls (I use a spoon, nothing fancy) and drop them on a baking sheet. If you wanna be a cookie artist, squash ‘em with a fork for that classic crosshatch. Bake at 350 for about 10 minutes. They’ll seem soft when you pull them out, but let ‘em cool a couple minutes and they’ll set up perfectly chewy. Don’t overbake. I mean it! Underbaked is better than fossilized.
Oh, and if you want a pro tip: pop your finished cookies in the microwave for ten seconds before eating. Heavenly.
Tips and Tricks for Chewy Peanut Butter Cookies
There are a few little secrets that’ll take your Cake Mix Peanut Butter Cookies from “pretty good” to “so good you want to hide a few just for yourself.” Okay, maybe hide three.
For starters, don’t skimp on the peanut butter. Use creamy unless you’re a die-hard chunky fan. The oil can be any neutral type, but I usually reach for vegetable or canola since they don’t mess with the peanutty taste.
I learned this next trick from a neighbor—don’t flatten the cookies too much before baking. They spread on their own. Also, check your oven around the eight-minute mark. Every oven cooks a little different (don’t trust ‘em blindly!), and these cookies should look barely golden at the edges and puffed in the middle when you pull them out.
If you care about presentation, use parchment paper on your baking pan. It saves on clean-up too, but honestly, I just like fewer dishes. If you love a toasty edge, let them sit on the hot pan a couple minutes before moving to cool. Want them super soft? Get ‘em off as fast as you can. There’s your game-changer.
Additions and Variations
Now that you’ve got the basics down, let’s talk about how you can jazz up Cake Mix Peanut Butter Cookies so it feels like a whole new treat every time. If you’re a chocolate fan, toss in a handful of chocolate chips or drizzle with melted chocolate once they’re cooled (totally game-changing). Feeling fancy? Dab a little jam on top for a PB&J vibe. Sometimes I’ll scoop the dough around mini peanut butter cups for a hidden treasure in every bite.
Kids love rainbow sprinkles or M&Ms pushed into the tops right before baking. And, ooh, sea salt flakes sprinkled on after they come out—delish. I’ve even stuffed a marshmallow in the middle (yes, a little over the top, but my nephew lost his mind).
Point is, you really can’t mess these up. Just make sure you keep that classic peanut butter flavor as the star and you’ll be golden.
Common Questions
Can I use natural peanut butter instead of regular?
Sort of, but it’ll change the texture a bit. Natural types are oilier, so you might need to cut back a smidge on the added oil or chill your dough for a few minutes.
Do these Cake Mix Peanut Butter Cookies freeze well?
Yep! Pile them in a freezer bag once cool. Reheat in the microwave for a few seconds for fresh-out-the-oven vibes.
What cake mix brand works best?
I’ve used all the big ones. Duncan Hines, Betty Crocker—whatever is on sale is usually just fine.
Can I make these gluten-free?
Absolutely. Just grab a gluten-free cake mix. They’ll still be soft and chewy.
Is it okay to use chunky peanut butter?
Of course! Your cookies will have more texture and little peanut bits in every bite. Go wild if that’s your thing.
Real Cookie Lovers Start Here
There you have it. Cake Mix Peanut Butter Cookies are the best shortcut ever. Soft, chewy, and totally fuss-free. You don’t need a degree in pastry or a million ingredients. Go ahead, bake a batch—even if it’s just to see how easy they really are. You’ll impress your friends and maybe yourself too. If you want more ideas, check out these recipes for Soft & Chewy Peanut Butter Cookies (Made with Cake Mix!) or try the Pillowy Soft Cake Mix Peanut Butter Cookies for another tasty spin. Get baking, seriously!
Cake Mix Peanut Butter Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the yellow cake mix, creamy peanut butter, eggs, vegetable oil, and vanilla extract. Mix until well blended.
- Scoop out small balls of dough and place them on a baking sheet.
- Flatten the dough balls slightly with a fork for a classic crosshatch design.
- Bake in the preheated oven for 10 minutes.
- Remove from the oven and let them cool for a few minutes before transferring to a wire rack.
