Peanut Butter Chocolate Chip Cake Mix Cookies
Indulge in the delightful blend of flavors with these Peanut Butter Chocolate Chip Cookies made effortlessly from a cake mix! Perfectly soft, chewy, and loaded with crunchy peanut butter and semi-sweet chocolate chips, these cookies are a crowd-pleaser for any occasion. This easy recipe requires minimal measuring, making it ideal for quick baking sessions or for novice bakers. Feel free to experiment with different cake mix flavors to create your unique version of these delicious treats. Whether you're making them for a party, as a gift, or just for yourself, these cookies are sure to satisfy your sweet tooth!
24
Servings
120
Calories
6
Ingredients
Ingredients
white cake mix
1 (18 ounce) package (none)
butter
1/4 cup (softened)
crunchy peanut butter
2/3 cup (none)
large eggs
2 (none)
vanilla extract
1 teaspoon (or maple flavoring)
semi-sweet chocolate chips
1/2 cup (none)
Instructions
1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2
In a large mixing bowl, use an electric mixer to blend the white cake mix and softened butter until well combined and crumbly.
3
Add the crunchy peanut butter, eggs, and vanilla (or maple flavoring) to the bowl. Mix everything together until the dough is smooth and fully incorporated.
4
Fold in the semi-sweet chocolate chips until evenly distributed throughout the dough.
5
If the dough seems too stiff, add 2 to 3 tablespoons of milk to reach your desired consistency.
6
Cover the bowl with plastic wrap and chill the dough in the refrigerator for 2 hours to firm it up.
7
Once chilled, take the dough out and use your hands to form large balls. Place them on the prepared baking sheet, leaving enough space between each ball.
8
Gently press each ball down with a fork to create a crisscross pattern on top.
9
Bake in the preheated oven for 12 minutes or until the edges are lightly golden. The centers may appear slightly soft; they will firm up as they cool.
10
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
5.5g
Fat
16g
Carbs
2.6g
Protein
Frequently Asked Questions
Frequently Asked Questions
What are Peanut Butter Chocolate Chip Cake Mix Cookies?
These are soft and chewy cookies made using a white cake mix base combined with crunchy peanut butter and semi-sweet chocolate chips.
How many ingredients are required for this recipe?
This recipe requires 6 main ingredients: white cake mix, butter, crunchy peanut butter, eggs, vanilla extract, and semi-sweet chocolate chips.
What is the recommended oven temperature?
Preheat your oven to 350°F (175°C) for the best results.
Can I use a different type of cake mix?
Yes, you can experiment with different cake mix flavors to create unique versions of these cookies.
How long does the dough need to chill?
The dough should be covered and chilled in the refrigerator for 2 hours to firm it up.
What should I do if the cookie dough is too stiff?
If the dough is too stiff, you can add 2 to 3 tablespoons of milk to reach your desired consistency.
Can I use creamy peanut butter instead of crunchy?
While the recipe calls for crunchy peanut butter for extra texture, creamy peanut butter can be used as a substitute.
How many cookies does this recipe make?
This recipe yields approximately 24 servings.
What is the calorie count per cookie?
Each cookie contains approximately 120 calories.
How long should I bake the cookies?
Bake the cookies for 12 minutes or until the edges are lightly golden.
Do I need to grease the baking sheet?
No, it is recommended to line your baking sheet with parchment paper instead.
Can I use maple flavoring instead of vanilla extract?
Yes, maple flavoring is a great alternative mentioned in the recipe.
Why do the cookies need to be chilled?
Chilling the dough helps firm it up, making it easier to handle and preventing the cookies from spreading too much in the oven.
How do I create the pattern on top of the cookies?
Gently press each dough ball down with a fork to create a classic crisscross pattern.
How much butter is needed for this recipe?
You will need 1/4 cup of softened butter.
What is the fat content per serving?
Each cookie contains about 5.5g of fat.
How many eggs are used in the dough?
The recipe calls for 2 large eggs.
What type of chocolate chips should I use?
The recipe recommends semi-sweet chocolate chips for a balanced flavor.
What is the carbohydrate content per cookie?
There are 16g of carbohydrates per serving.
Should the cookies be hard when I take them out of the oven?
No, the centers may appear slightly soft when removed from the oven; they will firm up as they cool.
How should I cool the cookies?
Let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Is this recipe suitable for beginner bakers?
Yes, this is an easy recipe with minimal measuring, making it ideal for novice bakers.
Can I double the recipe?
Yes, you can double the ingredients to make a larger batch for parties or gifts.
How much peanut butter is required?
The recipe uses 2/3 cup of crunchy peanut butter.
What size package of cake mix is used?
Use one 18-ounce package of white cake mix.
Does this recipe contain protein?
Yes, each cookie provides approximately 2.6g of protein.
How should I store these cookies?
Store the cooled cookies in an airtight container to maintain their softness.
Can I add other mix-ins like nuts?
Yes, you can customize the recipe by adding chopped nuts or different types of chips.
Do I need an electric mixer?
While an electric mixer is recommended for blending the butter and mix, you can also mix by hand if necessary.
What makes these cookies chewy?
The combination of the cake mix, softened butter, and the chilling process results in a perfectly soft and chewy texture.