Soft, chewy and slightly crispy on the outside, these Cake Mix Peanut Butter Cookies are the perfect easy cookie recipe the whole family is going to love.
You only need to add a few basic ingredients to a box of vanilla cake mix to bake this recipe too.
Check out the other great easy cookie recipes featured here on the site.
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This method for Cake Mix Peanut Butter Cookies is quick and easy. It produces cookies that are soft and chewy on the inside with a slight crunch on the outside.
You can also experiment with adding different mix-ins to the dough, such as chocolate chips or chopped nuts.
The best part about them is that they can be made in advance and stored in the freezer, so you always have fresh cookies on hand!
Looking for more Cake Mix Cookie Recipes? Try my Cake Mix Pumpkin Chocolate Chip Cookies and my Red Velvet Cake Mix Cookies.
Table of Contents
- Why Do Peanut Butter Cookies Have Fork Marks?
- How to make Peanut Butter Cookies in the Air Fryer
- Helpful Kitchen Tools
- Main Ingredients Needed
- Recipe Variations and Substitutions
- Step-by-Step Instructions
- Bake Cookies Like a Pro!
- How to Scoop out Cookie
- Quick Tip
- Baking Instructions
- Before You Begin!
- Storage, Freezing, and Thawing Tips
- Top Recipe Tips
- Recipe FAQ
- 📖 Recipe Card
- 💬 Comments
Why Do Peanut Butter Cookies Have Fork Marks?
Have you ever wondered why peanut butter cookies have fork marks on them? It turns out that there is a practical reason for this.
When the cookies are baking, the fork marks help to prevent them from puffing up and becoming too thick.
As a result, they end up with a lighter, more delicate texture. Of course, you can also simply use a fork to press down on the dough before baking if you prefer a thinner cookie.
Whatever your preference, there's no doubt that the fork marks add a distinctive look to these classic cookies.
How to make Peanut Butter Cookies in the Air Fryer
Many people are surprised to learn that you can actually make cookies in an air fryer. The key is to start with a small batch, as the air fryer will cook the cookies more quickly than a traditional oven.
You will also need to experiment with the cook time, as each air fryer is slightly different. In general, you will want to cook the cookies for around eight minutes.
Once they are done, they should be golden brown and slightly crispy on the outside.
Just be sure to let them cool for a few minutes before serving, as they will be very hot!
Make sure you try my Air Fryer Peanut Butter Cookies Recipe. They're a homemade cookie recipe and are really, really good!
Helpful Kitchen Tools
More InformationMore InformationMore InformationMore Information
Main Ingredients Needed
Here's a quick overview of the ingredients for this recipe. Find the exact amounts and click the Instacart button to easily add them to your cart – all in the printable recipe card below!
Recipe Variations and Substitutions
- Feel free to stir in mini chocolate chips or mini Reese's pieces. Both of those candies go great with peanut butter cookies.
- Check out this other recipe for Peanut Butter Snowballs which would be fun to make around the holidays.
- Make sure you check out my Cake Mix Baking Secrets and Printable that gives you tips on how to bake with a box of cake mix.
Step-by-Step Instructions
Step 1: Add the dry cake mix to the bowl of a KitchenAid mixer. You can also use a hand mixer or combine the ingredients by hand. Then add the eggs.
Step 2: Add the water. Followed by the vegetable oil.
Step 3: Add the brown sugar into the bowl. And finally add the creamy peanut butter. Turn on the mixer and beat until everything is smooth. Do not overmix.
Bake Cookies Like a Pro!
Use a cookie scoop to form the dough balls to ensure they are evenly sized for uniform cooking.
Not sure what size cookie scoop to use? Grab my FREE Cookie Scoop Size Cheat Sheet!
How to Scoop out Cookie
Step 4: Once everything is combined, roll the dough into 1-inch balls. Try to have the cookie balls the same size so they bake evenly. Roll the cookie balls into the granulated sugar.
Step 5: Place the cookie balls on a baking sheet that's been lined with parchment paper.
Step 6: Refrigerate the trays of cookies for 15 to 30 minutes. Right before baking, take a fork and make the crosshatch/crisscross design in the cookies.
Quick Tip
If you find the fork sticking to the cookie dough while you're making the crosshatch design, dip the fork in a little extra sugar.
Baking Instructions
Step 7: Bake the cookies in a preheated 350°F oven for 10 to 12 minutes or until they are just beginning to turn light brown around the edges. Do not overbake them.
Before You Begin!
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Storage, Freezing, and Thawing Tips
Pantry: Once baked, store the cake mix cookies in airtight containers for up to two weeks.
Freezer: Place the baked cookies in a single layer on a baking sheet and “flash freeze” them until they are solid, around 30 to 60 minutes. Store in an airtight container with parchment or waxed paper in between each layer to keep the cookies from sticking to each other. You can freeze the cookies this way for up to 3 months.
Top Recipe Tips
- Do not overmix the batter.
- Chill the dough for about 30 minutes before placing on baking trays.
- Use silicon baking mats or parchment baking sheets on the baking trays to keep the cookies from sticking.
- Do not over-bake the cookies!
Recipe FAQ
You added too many eggs. When making cookies using a cake mix, do not follow the directions on the back of the box. Follow the directions listed below in the recipe card
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📖 Recipe Card
Cake Mix Peanut Butter Cookies
Ingredients
- 1 box 15.25 ounce size Yellow Cake Mix
- ¼ cup light brown sugar
- 2 tablespoons water
- 1 cup creamy peanut butter
- ¼ cup vegetable oil
- 2 eggs
- Additional ⅓ cup white sugar for rolling the cookie balls.
Method
- Heat oven to 350°F.
- In a large bowl, combine together the cake mix, brown sugar, water, peanut butter, vegetable oil and eggs with an electric mixer.
- Shape the dough into 1-inch balls.
- Roll in granulated sugar and place the cookie balls on a baking sheet lined with parchment paper. Place the cookies about 2 inches apart.
- Chill the cookies for 15 - 30 minutes.
- Remove the trays from the refrigerator and using a fork, make the crisscross pattern.
- Bake 10 to 12 minutes or until slightly golden brown around the edges.
- Allow the cookies to cool for a minute and then remove to a cooling rack to cool completely.
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