Chocolate Peanut Butter Cake Mix Cookies
These Chocolate Peanut Butter Cake Mix cookies cookies are soft, thick and easy to make! They have a texture between a cookie and a brownie!
AN EASY CHEWY COOKIE
Is there anything better in a sweet treat than chocolate and peanut butter together? If you love my Reese’s Peanut Butter Cake, then you are going to love this recipe for Chocolate Peanut Butter Cake Mix cookie recipe!
TIPS FOR MAKING CAKE MIX COOKIES:
- Using “natural” peanut butter works best in this recipe as it has a higher oil content which helps keep the cookies moist. If you’ve never purchased the natural peanut butter, you’ll notice it’s a bit oily when you open it up. Just give it a good stir before measuring.
- After testing this recipe with both the “natural” and the regular thick stuff, the natural peanut butter just worked better. But if you just don’t want to bother, the regular stuff will do!
- As all natural peanut butters have slightly different consistencies, you may need to add an extra tablespoon or two of peanut butter to get the dough to come together.
- If you are using the regular thick peanut butter, you can add a tablespoon of vegetable oil to help the dough stay moist.
- These cookies do not spread very much, if you want thinner cookies then you can flatten them more before you bake.
- You may substitute chocolate chips for the chopped chocolate.
- If you can’t find Devil’s food cake mix, you can use any chocolate cake mix instead.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- devil’s food cake mix
- natural peanut butter
- eggs
- chopped peanuts
- semi-sweet chocolate
I forgot to grab a photo of the packaging but here are the brands I used:
Peanut Butter – Kraft smooth, only peanuts, natural peanut butter
Cake Mix – Betty Crocker Super Moist Devil’s Food
Chocolate – Store brand semi-sweet baker’s chocolate
HOW TO MAKE CHOCOLATE CAKE MIX COOKIES:
Preheat oven to 350F degrees. Spray 2 baking sheets with non-stick spray or line with parchment paper. In a large bowl, mix the peanut butter and eggs until smooth.
Add the cake mix and stir until well mixed. It may take a minute to come together. Alternatively, you can use a hand mixer set on low. The batter will look a bit crumbly, but it should not be dry. If there is still dry cake mix, add an extra tablespoon or two of peanut butter until you have a stiff batter.
Mix in the chopped peanuts and chopped chocolate.
Form into balls about 1.5 inches round (about the size of a golf ball.) Using a cookie scoop or small ice cream scoop will help keep them uniform. Squeeze the dough balls with your hands to help them hold together.
Place on the cookie sheet with a couple of inches room between each cookie. Then flatten the dough balls to approximately ½ inch thick.
Bake for 10-12 minutes until just set. They will still feel a bit soft in the middle but the edges should feel fully set.
Remove from baking sheet to cooling rack, allow to cool, then store in an airtight container.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Chocolate Peanut Butter Cake Mix Cookies
Ingredients
- 15.25 ounce box devil’s food cake mix
- ¾ cup natural peanut butter
- 2 large eggs
- ⅓ cup chopped peanuts
- 2 oz semi-sweet chocolate, chopped
Instructions
- Preheat oven to 350F degrees
- Spray 2 baking sheets with non-stick spray or line with parchment paper
- In a large bowl, mix the peanut butter and eggs until smooth.
- Add the cake mix and stir until well mixed. It may take a minute to come together. Alternatively, you can use a hand mixer set on low. The batter will look a bit crumbly, but it should not be dry. If there is still dry cake mix, add an extra tablespoon or two of peanut butter until you have a stiff batter.
- Mix in the peanuts and chopped chocolate.
- Form into balls about 1.5 inches round (about the size of a golf ball). Using a cookie scoop or small ice cream scoop will help keep them uniform. Squeeze the dough balls with your hands to help them hold together.
- Place on the cookie sheet with a couple of inches room between each cookie. Then flatten the dough balls to approximately ½ inch thick.
- Bake for 10-12 minutes until just set. They will still feel a bit soft in the middle but the edges should feel fully set.
- Remove from baking sheet to cooling rack, allow to cool, then store in an airtight container.
Notes
- Using “natural” peanut butter works best in this recipe as it has a higher oil content which helps keep the cookies moist. If you’ve never purchased the natural peanut butter, you’ll notice it’s a bit oily when you open it up. Just give it a good stir before measuring.
- After testing this recipe with both the “natural” and the regular thick stuff, the natural peanut butter just worked better. But if you just don’t want to bother, the regular stuff will do!
- As all natural peanut butters have slightly different consistencies, you may need to add an extra tablespoon or two of peanut butter to get the dough to come together.
- If you are using the regular thick peanut butter, you can add a tablespoon of vegetable oil to help the dough stay moist.
- These cookies do not spread very much, if you want thinner cookies then you can flatten them more before you bake.
- You may substitute chocolate chips for the chopped chocolate.
- If you can’t find Devil’s food cake mix, you can use any chocolate cake mix instead.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
I used the mini chocolate chips and in place of the chopped peanuts I added Reese’s chocolate chips but you could use the peanut butter chips in place of.
With hubby under foot, cookies don’t last long.
Thanks, I love cake mix recipes. Have been on a cake mix zucchini bread kick lately.