Irresistibly Easy Cake Mix Peanut Butter Cookies (Just 5 Ingredients!)

Oh friends, I can’t even begin to tell you how excited I am to share this one! These Cake Mix Peanut Butter Cookies are a lifesaver recipe—the kind you whip up when you need something sweet, cozy, and homemade but don’t have the time (or patience) to fuss with lots of ingredients. They’re soft, chewy, full of peanut butter flavor, and made with just a box of cake mix and a handful of pantry staples. That’s right—no flour measuring, no complicated steps. Just pure cookie joy.

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Overview of Recipe Content

These cookies are the ultimate shortcut treat. They’re perfect for:

• After-school snacks when your kids (or let’s be real, YOU) need something sweet fast.
• Potluck desserts because everyone loves peanut butter.
• Holiday cookie swaps—dress them up with a drizzle of chocolate or a sprinkle of sea salt!

Why you’ll love it: They’re chewy with slightly crisp edges, full of nutty richness, and just the right amount of sweetness. Plus, they’re nearly foolproof—if you can stir, you can bake these cookies.

Flavor profile: Imagine a classic peanut butter cookie—nutty, buttery, sweet—but with the tender crumb that cake mix brings. It’s a match made in heaven.

Nutritional note: These aren’t health food, but peanut butter does bring some protein and healthy fats to the mix. Balance, right?

Ingredients:

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• 1 box yellow cake mix (about 15.25 oz)
• 1 cup creamy peanut butter (smooth or crunchy)
• 1/2 cup butter (softened, salted or unsalted)
• 2 large eggs
• 2 tablespoons white sugar (optional, for fork cross-hatch pattern)

Tools you’ll need:

• Large mixing bowl
• Wooden spoon or hand mixer
• Baking sheets
• Parchment paper
• Fork for pressing the cross-hatch pattern

Substitutions & Additions:

• Use chocolate cake mix for a chocolate-peanut butter twist.
• Stir in chocolate chips or M&Ms for extra fun.
• Swap butter for coconut oil for a dairy-free version.

How to Make Cake Mix Peanut Butter Cookies

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1. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
2. Mix the dough. In a large bowl, combine cake mix, peanut butter, softened butter, and eggs. Stir until everything is blended into a thick dough.
3. Scoop cookies. Roll dough into 1-inch balls and place them on the baking sheet about 2 inches apart.
4. Cross-hatch. If you like the classic peanut butter cookie look, dip a fork in sugar and gently press it across the tops of each cookie in a criss-cross pattern.
5. Bake. Bake for 10–12 minutes, or until the edges are set but the centers still look soft.
6. Cool & enjoy. Let cookies cool on the pan for 5 minutes before moving to a rack.

What to Serve with Cake Mix Peanut Butter Cookies

• A cold glass of milk (classic combo).
• A scoop of vanilla ice cream for peanut butter cookie sundaes.
• A drizzle of melted chocolate over the tops for an extra-decadent treat.

Tips for Making It Perfect

• Don’t overbake! They firm up as they cool, so take them out when edges are just golden.
• For extra peanut flavor, use crunchy peanut butter.
• Chill the dough for 15 minutes if it feels too sticky to roll.
• Make a double batch—these disappear fast!

Storage Instructions

• Store cooled cookies in an airtight container at room temperature for up to 5 days.
• Freeze baked cookies in zip-top bags for up to 3 months.
• You can also freeze the dough balls and bake straight from frozen—just add 1–2 minutes to baking time.

General Information

Peanut butter cookies have been an American classic since the 1910s when peanut butter became a kitchen staple. The cross-hatch pattern? That’s a tradition from the 1930s, recommended in cookbooks so the dense dough would bake evenly. This cake mix shortcut is a modern twist that saves time but keeps the nostalgia.

Frequently Asked Questions

Can I use a different cake mix flavor?
Yes! Chocolate, white, or even spice cake mix works beautifully.

Can I make these without butter?
Yes—use 1/2 cup oil or coconut oil instead.

Can I make them gluten-free?
Use a gluten-free cake mix, and you’re good to go!

How do I make them chewier?
Slightly underbake them and let them finish setting on the pan.

Conclusion

These Cake Mix Peanut Butter Cookies are proof that homemade baking doesn’t have to be complicated. With just five ingredients and a few minutes, you’ll have soft, chewy cookies that taste like they came from grandma’s kitchen.

If you loved this recipe, you’ll also adore my Peanut Butter Banana Bread, Chewy Oatmeal Chocolate Chip Cookies, and Peanut Butter Pie.

Happy baking, friends—and don’t forget to tag me on Pinterest when you share your creations!

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Interactive Elements

• Tried this recipe? Leave me a comment or star review below—I love hearing from you!
• Snap a photo of your cookies and share on Pinterest or tag me @poulefrecipe.

Nutritional Information (per cookie, approx.)

Calories	Carbs	Protein	Fat	Sugar
210	20g	5g	12g	12g

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