Peanut Butter Chocolate Chip Cake Mix Cookies

Peanut Butter Chocolate Chip Cake Mix Cookies turn a hit into a home run every time! Chocolate and peanut butter together have been a hit combo for decades. This buttery, moist, chewy cake mix cookie takes this dynamic duo to the limit.

Can you mess up chocolate and peanut butter? After you fall in love with this delicious cake batter cookie recipe, I’ve got plenty of peanut butter and chocolate combo recipes. You’ll have to try Easy Peanut Butter Texas Sheet Cake, no-bake Rice Crispy Peanut Butter Balls, or Peanuts & Coke Brownie Pizza!

Why We Love Chocolate Chip Cake Mix Cookies With Peanut Butter

Cake mix cookies are famous for their flavor, but more so for the ingenious use of a boxed cake mix and the ease of creating delicious cookies!

• A perfect make-ahead peanut butter cookie with cake mix.
• Easy boxed cake cookies require very few extra ingredients.
• All you need is ten minutes to make a batch of cake mix cookie dough.
• Real butter, instead of oil, make a buttery golden cookie.
• Moist, chewy, and delightfully full of peanut flavor and creamy little bits of chocolate!

Seven Simple Ingredients For Peanut Butter Cake Mix Cookies

For specific amounts, please refer to the printable recipe card at the bottom of the post.

• Large Eggs, Water, & Butter – room temperature
• Peanut Butter – creamy is typical, or go nuts & do crunchy for texture.
• Butter Golden Cake Mix –  (15.25 ounce) Duncan Hines. You only need the dry cake mix. I prefer Classic Golden Butter, but you can use yellow or vanilla cake mix if you prefer.
• Chocolate Chips – I use mini semisweet
• Sea Salt Flakes (Or coarse sea salt)

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How To Make Peanut Butter Chocolate Chip Cookies With A Cake Mix

Tools needed: Baking sheets, parchment paper, electric mixer, 1 ½ tbsp cookie scoop, and wire cooling rack.

When you are baking, you’ll want to use the full recipe at the bottom of the page.

1. Combine eggs, butter, water, peanut butter, and cream with an electric mixer.
2. Mix in the cake mix on low.
3. Fold in those creamy chocolate chips.
4. Place a scoop onto a parchment-lined pan, top with a second scoop, and bake.
5. Once the edges are barely golden, cool on the baking sheet for a few minutes.
6. While cooling, sprinkle with salt flakes and press a few extra chocolate chips into the tops of the warm peanut butter cake mix cookies.
7. Transfer to a wire rack to cool completely.

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How To Double Scoop Peanut Butter Chocolate Chip Cake Mix Cookies

I use a 1.5-tablespoon cookie dough scoop for this easy cake batter cookie recipe. I like to do six peanut butter chocolate chip cookies per pan using half-sheet pans. Here is how I double-scoop the cake mix cookies:

• Scoop one cookie dough ball and place it on the prepared cookie sheet. 
• Get a second scoop of peanut butter cookie dough, then push it down into the first scoop and release.
• Arrange each double-scoop cake mix batter cookie on the sheet pan several inches apart.

Each cookie will have about 3 tablespoons of the cake mix cookie dough. The bottom peanut butter cookie dough scoop should be flattened out somewhat, and the top scoop should be rounded. This makes for an incredible cookie with a soft, chewy center and crisp edges.

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Recipe Notes and Tips

• Always use a cold cookie sheet when baking cake batter cookies. Warm cookie sheets will cause the cake mix cookie batter to spread fast and early.
• Peanut butter chocolate chip cake mix cookies are a great make-ahead cookie! Prep the cake batter cookies, cover tightly, and refrigerate overnight or up to 24 hours is optimum. You can stretch it to 48, but after that, the cake mix cookie dough will start to dry out. There are some claims you can refrigerate it for a week, ok, but…why?
• Be sure to allow the cake mix cookies to cool on the baking sheet because they finish cooking as they cool. (And you can’t use a warm baking sheet to make peanut butter chocolate chip cookies anyway)
• Make sure the butter is not melted, just softened enough to cream well with the eggs and peanut butter.

DID YOU KNOW? Parchment Hack:

There’s no need to use a new piece of parchment paper for each pan of cookies. You can reuse the baking parchment paper for several trays of cookies or even several batches of Snickerdoodle Granola with zero problems or sticking for either recipe.

Peanut Butter Cookie With Cake Mix Variations

• No time to scoop cookies? Want a chocolate chip peanut butter cookie bar made from a butter cake mix? Add an extra stick of butter and spread in a 15” x 10”  greased baking dish. Bake at 350 for 20 – 25 minutes. Viola! (Don’t skip the chilling process for this either!)
• Can’t find a Duncan Hines Butter Golden cake mix? It never hurts to go off script with this super easy cake mix cookie recipe! Any butter cake, yellow cake, or even a vanilla cake mix will taste great for chocolate chip peanut butter cookies.
• Chocoholic? (Yes, I’m raising my hand here) You’ll be happy to know you can sub in a boxed chocolate cake to make this peanut butter cake box cookie recipe.
• Cake mix cookie recipe for a holiday party? Peanut butter chocolate chip cookies make a fun and tasty Christmas boxed cake cookie, use holiday M&M’s.

How To Store Peanut Butter Chocolate Chip Cake Mix Cookies

You definitely want to keep peanut butter cookies made with cake mix in an airtight container at room temperature, but only for a couple of days. Having these delicious and convenient cake mix cookies around for longer than that is never a problem we’ve had to deal with at our house in the past. If your chicks have flown the coop, freeze some for another day!

Freeze

For the freshest cake box cookies, flash freeze what you know you won’t need (or don’t want to scarf) in the next day or two. Put the peanut butter cookies in a single layer on a sheet pan and freeze for 30 minutes. Put the frozen cookies in a freezer-safe bag or container and enjoy them in the next couple of months, but are best if eaten within 3-4 weeks. Do not refreeze previously frozen chocolate chip peanut butter cookies.

Thaw

Pull them out a couple of hours before you want to serve them and place them on the counter or in the fridge to thaw completely.

FAQs

Do I need to refrigerate peanut butter cake mix cookie dough?

Yes! A “shortcut” won’t help you create thick, chewy cake mix cookies. Without chilling the liquids, warm fats, and peanut butter, the cookie dough with cake mix will liquefy and spread immediately in the hot oven.

Why do I chill cake mix cookie dough but need the eggs and butter room temp?

Room-temperature fats, eggs, and other liquids will cream or blend together uniformly when they are not cold or chilled. After they are mixed or creamed properly, the wet ingredients can be better absorbed by the starches in the cookie recipe. While this occurs during the chilling process, the small fat globules also harden.

Do I have to double-scoop the cookie dough?

Nope!! Simply scoop out 2 tablespoons of cookie dough onto prepared cookie sheet about 2-inches apart. (I use a medium cookie scoop) Bake for 10-12 minutes until the edges are slightly golden.

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Peanut Butter Chocolate Chip Cake Mix Cookies

Yield: 16 double scooped or 32 single scooped cookies
Prep Time: 10 minutes
Cook Time: 14 minutes
Total Time: 24 minutes

Ingredients

• 2 large eggs
• ⅓ cup water
• ¼ cup butter, softened
• 1 cup peanut butter
• 1 (15.25 ounce) box Butter Golden cake mix
• 1-2 cups chocolate chips (I use mini semisweet)
• Sea salt flakes (or coarse sea salt)

Instructions

1. Preheat oven to 350° F. Line baking sheets with parchment paper (do not grease)
2. In the bowl of an electric mixer cream the eggs, water butter and peanut butter until well incorporated.  Add the cake mix and blend on low to combine.
3. Fold in chocolate chips,
4. Using a 1.5 tablespoon cookie scoop double scoop the cookie dough on prepared pans. See notes on how to do this. Arrange on pan several inches apart, I usually do 6 cookies per pan (I use half sheet pans). 
5. Bake in preheated oven for 14-18 minutes just until the edges are barely golden.
6. Allow cookies to cool on the baking sheet for 5-10 minutes, where they will continue to cook. While the cookies are cooling, sprinkle with salt and press a few extra chocolate chips into the tops of the warm cookies. Transfer to a wire rack to cool completely.

Notes

Here is how I double-scoop the cake mix cookies:

• Scoop one cookie dough ball and place it on the prepared cookie sheet. 
• Get a second scoop of peanut butter cookie dough, then push it downward into the first scoop and release.
• Arrange each double-scoop cake mix batter cookie on the sheet pan several inches apart.

Each cookie will have about 3 tablespoons of the cake mix cookie dough. The bottom peanut butter cookie dough scoop should be flattened out somewhat, and the top scoop should be rounded. This makes for an incredible cookie with a soft, chewy center and crisp edges.

STORAGE: Store cookies in an airtight container at room temperature.

Nutrition Information:

Yield: 32
Serving Size: 1

Amount Per Serving: Calories: 181
Total Fat: 10g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 5g
Cholesterol: 16mg
Sodium: 196mg
Carbohydrates: 22g
Fiber: 1g
Sugar: 14g
Protein: 3g

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin, and freshness of ingredients used and are just estimates. We encourage, especially if these numbers are important to you, to calculate these on your own for most accurate results.