Peanut butter cookies are the perfect blend of salty and sweet. And when you add in the fact that they're made with a cake mix, well, you've got a recipe for success.
1 package (15-18 ounce size) yellow cake mix
1 cup creamy peanut butter
1/2 cup vegetable oil
2 eggs
2 tablespoons water
Preheat the oven to 350 degrees F.
Place the cake mix in a large bowl, making a well in the center of the mix. Add the peanut butter, vegetable oil, eggs, and water to the well.
Mix the peanut butter and other ingredients into the cake mix until incorporated.
Drop the cookie dough by teaspoonfuls onto ungreased baking sheets. Dip the tines of a fork in water, letting any excess drip off. Then use the fork to gently flatten the cookies, turning the fork and pressing down again to form the traditional crisscross pattern.
Place the baking sheets in the oven and bake at 350 degrees F for 10-12 minutes or until light golden brown.
Remove the baking sheets from the oven and let the cookies cool on the baking sheet for 3 minutes then gently remove them to wire racks to cool. Store the cooled cookies in an airtight container. The cookies freeze well.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Ranking #1 in nearly every "favorite cookie" poll, the chocolate chip cookie is pretty much the go-to cookie of choice for both kids and grownups alike.
reviews & comments
April 3, 2020
Very good and not too sweet
November 8, 2019
Made these cookies with my kids, we used a white cake mix and added chocolate chips and chunky peanut butter they turned out perfect my family loved them such great recipe, quick and easy to make
August 14, 2019
Have had fun creating different cookies with this recipe: coconut cake mix with packaged grated coconut Dark chocolate cake mix with Reese's chips Lemon cake mix with lemon glaze Whatever strikes your fancy. But reduce oil accordingly using eyeballing technique.
September 3, 2018
I made these for the firs time did not make any measurement adjustment, used the 16 oz box. Just wish I had more on hand, nuts choc chips. Pretty good, I used a blend of olive oil and canola, not creasy at all and used a cup
May 7, 2017
Great recipe,,,,,,,,,,but didn't add the 1/2 cup oil !!!!! and used my small ice cream scoop and dropped them into my small muffin pans and pushed a mini Resers peanut butter cup into each one...they looked and tasted wonderful. No need for that oil.
In regards to the member wgho askred about 18.5 Cake mix boxes....I have found that the 16.5's work well in any cake mix recipe without any adjustments. Again, this is just my finding and I hope this information helps clarify that concern for you and any others reading today's post.
June 4, 2014
Kinda small but loved them
March 24, 2014
These are great! Fast and easy. Especially with last minute company company.
used sugar-free cake mix 1/3 cup oil,put crushed peanuts on top. They turned out great. I used 1/3 cup oil and sugar-free cake mix, also put crushed peanuts on top. Turned out great.
February 4, 2014
Where can you find 18.5 oz. cake mixes any more? Has anyone converted to the new weights?
October 23, 2013
I used 1/3 cup oil since people mentioned they get greasy. I think it might have to do with the brand of peanut butter you use though or maybe the cake mix. I think 1/2 cup would have been ok. They turned out good enough for what I was making them for.
February 8, 2013
Great cookies turned out fantastic, they do spread out a bit when baking.
December 5, 2010
Good recipe but reduce oil to 1/3 cup for better results, they're fluffier and less oily that way
I give them a five star made them tonight for work tomorrow easy to make and taste even better I used chunky peanut butter loved them will make for the holidays
September 26, 2010
They turned out great. I modified it slightly, substituting applesauce in place of the veg oil, equalled portioned. They tasted very light, fluffy, cakelike a little, and by no means greasy. At all! A little more healthy way to enjoy this tasty treat! Try it! Mmmmm
December 23, 2008
Taste was great but they were extremely greasy. There was oil everywhere and they wouldn't hold together. I added flour and water to try to salvage the dough. I'm thinking the 'moist' dry cake mixes don't work very well with this recipe...
December 25, 2007
Easy and very good. Made them for Christmas
April 24, 2007
these cookies were delicious and so easy to make!!
February 20, 2006
My son and I made these, except I didn't have a golden cake mix so we used a spice cake mix. They were terrific and easy to make. Next time, he wants to use a Devil's Food mix!