Easy Cake Mix Peanut Butter Cookies Recipe - Allrecipes.com
Easy Cake Mix Peanut Butter Cookies Recipe
  • READY IN ABOUT 1½ hrs

Easy Cake Mix Peanut Butter Cookies

Read Reviews (5)

"Easy Peanut Butter Cookies" —  

Back
Next
+ Recipe Box + Shopping List + Menu Print

Directions

  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the egg and beat until incorporated; then beat in the peanut butter until evenly mixed. Stir in the cake mix until just incorporated. Shape the dough into 1 inch balls, place onto ungreased baking sheets, and flatten with a fork.
  3. Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 10 mins
  • READY IN 1 hr 25 mins
ADVERTISEMENT

Reviews More Reviews

Jul 20, 2009

The cookies turned out great! I did tweak the recipe a bit though. It seemed a bit too dry, so I added an extra egg and about a teaspoon of water. Just for fun I added some M & Ms to some of the cookies, and they taste great! But they are great without too!!! :o)

— 
Jun 27, 2011

I added apple sauce and these came out PERFECT!

— 

7 Ratings

Sep 07, 2011

The cookies tasted good but they were way too dry. If I ever make this recipe again I'll add a whole stick of butter and another egg but I don't think I'll bother to again.

— 
Aug 24, 2012

I used butter the first time and found them a little too dry. I used vegetable oil instead of butter the next time. It was much better and the taste wasn't any different. I used to make a similiar cookie with smooth peanut butter on a much larger scale at a coffee shop in Las Vegas where I worked. It was always a big hit!

— 
Aug 25, 2012

Easy recipe, good ingredients...two bits of a so so issue. #1 Very crumbly...very. Makes sure to really work each little ball smooth before placing it on the cookie sheet and pressing with a fork. I used a small scooper and my 1st tray was very crumbly when I picked them up while still warm & after they were cooled. Totally work the cookie dough good. And possibly add either 1/4 cup more butter OR an additional egg for better binding. #2 even though there was 1 small 18 jar of peanut butter to the batch...I thought it needed just a tad more possibly 1/2 cup more. That's just me. But other then that.

— 

Rate This Recipe

Add a Photo!
Glad you liked it! Your friends will, too:
Did you tweak the recipe? Edit and save your own version of it!
Edit this recipe
ADVERTISEMENT

Nutrition

  • Calories
  • 273 kcal
  • 14%
  • Carbohydrates
  • 26.6 g
  • 9%
  • Cholesterol
  • 14 mg
  • 5%
  • Fat
  • 16.7 g
  • 26%
  • Fiber
  • 2.2 g
  • 9%
  • Protein
  • 7.1 g
  • 14%
  • Sodium
  • 277 mg
  • 11%

* Percent Daily Values are based on a 2,000 calorie diet.

See More

About the Cook

ADVERTISEMENT
 
ADVERTISEMENT

In Season

Related Videos

Play Video
Gluten-Free Peanut Butter Cookies

These 5-star cookies have big peanutty taste and zero gluten.

Play Video
Classic Peanut Butter Cookies

See how to make top-rated peanut butter cookies.

Play Video
Flourless Peanut Butter Cookies

See how to make yummy gluten-free peanut butter cookies.

More How-To and Recipe Videos »

Recently Viewed Recipes

Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States