Description
These Chocolate Peanut Butter Cake Mix Cookies combine the rich flavors of peanut butter and chocolate cake mix to create soft, chewy cookies with a delightful crosshatch pattern. They’re quick to prepare, requiring minimal ingredients and under 20 minutes of active prep time, making them perfect for a sweet treat anytime.
Ingredients
Main Ingredients
- 1 cup creamy no-stir peanut butter
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 (15.25 ounce) box chocolate cake mix (such as Duncan Hines)
For Rolling
- 1/2 cup granulated sugar
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper to prevent sticking.
- Mix Wet Ingredients: In a large bowl, stir together the creamy no-stir peanut butter, eggs, and vegetable or canola oil until the mixture is smooth and well combined.
- Add Cake Mix: Gradually add the chocolate cake mix to the wet ingredients, stirring thoroughly until the dough is fully combined. Expect a thick dough consistency.
- Portion Dough and Sugar Coat: Use a cookie scoop or spoon to form the dough into 2-tablespoon-sized balls. Roll each ball in granulated sugar to coat evenly, which adds a sweet exterior crunch.
- Arrange on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Create Crosshatch Pattern: Gently press down on each cookie ball with a fork to make a classic crosshatch pattern on top, giving the cookies a decorative finish.
- Bake Cookies: Bake in the preheated oven for 10 to 12 minutes or until the edges appear set but the centers remain soft.
- Cool Cookies: Remove the baking sheets from the oven and let the cookies cool for a few minutes on the sheets before transferring them to a wire rack to cool completely. This helps them firm up to perfect texture.
Notes
- You can substitute vegetable or canola oil with light olive oil if preferred for a healthier fat option.
- For a crunchier cookie, bake an additional 1-2 minutes but watch carefully to avoid overbaking.
- Using no-stir peanut butter ensures better mixing; if using stirred peanut butter, make sure it is well blended before measuring.
- Rolling the dough balls in sugar before baking enhances the cookie’s texture and adds a slight crispness to the outside.
- Store cooled cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
