Looking for an easy peanut butter chocolate chip cookie recipe? These soft, chewy cake mix cookies combine Betty Crocker™ Super Moist™ Yellow Cake Mix with crunchy peanut butter, brown sugar, butter, eggs, and milk chocolate chips. They come together quickly and bake into delicious peanut butter cookies that are perfect for sharing.
These easy peanut butter cookies start with simple ingredients.
Yellow Cake Mix: Provides the base for these easy cake mix cookies, simplifying preparation while helping create a soft texture.
Crunchy Peanut Butter: Adds rich peanut butter flavor and bits of crunchy peanuts throughout the cookies. Use regular, shelf-stable peanut butter for the most dependable results.
Brown Sugar: Provides sweetness and moisture while adding a rich, caramel-like flavor.
Butter: Adds richness and helps create a tender cookie texture. Use softened—not melted—butter so it blends evenly with the cake mix and other ingredients, producing a smooth dough that bakes consistently.
Eggs: Help bind the ingredients, add moisture, and give the cookies structure as they bake. They also contribute to the soft, tender texture that keeps these peanut butter cookies chewy rather than dry.
Milk Chocolate Chips: Add creamy, sweet chocolate flavor throughout the cookies. Be sure to mix them evenly into the dough so every bite has that chocolate peanut butter combination.
Here is an overview of how to make Peanut Butter Chocolate Chip Cookies. See the recipe below for details.
Beat the cake mix, peanut butter, brown sugar, softened butter, and eggs until well blended.
Stir the chocolate chips into the dough until they are evenly dispersed throughout.
Drop the dough by rounded tablespoonfuls onto ungreased cookie sheets. A cookie scoop works great for this. Press each mound slightly with your fingers so the cookies bake evenly.
Bake just until the edges are set, and the centers are still soft. Cool the cookies on the cookie sheets for a minute, then transfer to cooling racks. Cool completely or enjoy while still warm.
To properly store Peanut Butter Chocolate Chip Cookies, follow these simple tips.
Cool the cookies completely before placing them in an airtight container. For the best texture, store at room temperature for up to 3 days.
For longer storage, freeze the cooled cookies in a freezer-safe container or resealable freezer bag for up to 3 months. Thaw at room temperature before serving.
Heat oven to 350°F (325°F for dark or nonstick cookie sheets).
In a large bowl, beat cake mix, peanut butter, brown sugar, butter, and eggs with an electric mixer on medium speed until well blended. Stir in chocolate chips.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. Flatten dough slightly with fingers.
Bake 9 to 11 minutes or until edges are set (centers will be soft). Cool 1 minute; remove from cookie sheets to cooling racks. Store covered.
Oven times vary, so make sure you keep an eye on your cookies when they are baking! Remove the cookies right as the edges are set but the centers are still soft to give you a softer, chewy texture.
Do you love how easy it is to bake cookies using a boxed cake mix? Try our Cake Mix Chocolate Cookies or Cake Mix Oatmeal-Raisin Cookies!
