Peanut Butter Chocolate Cake Mix Cookies
Chocolate Cake Mix Cookies with peanut butter chips only require a few minutes of prep time and 5 ingredients! This easy cookie recipe starts with a chocolate cake mix, eggs, oil, vanilla extract, and peanut butter chips. Learn how to make easy cake mix cookies with my easy instructions and all my tips and variation ideas.
Servings 24
Calories 166kcal
Equipment
Ingredients
- 1 box (15.25 oz) chocolate cake mix
- 2 large eggs
- 1/3 cup canola or vegetable oil
- 1 teaspoon vanilla extract
- 1 bag (10 oz) Peanut Butter Chips
Instructions
- Prepare two cookie sheets (12' x 18') by spraying with cooking spray or lining with parchment paper. Set aside. * My favorite tip for cookies is to use parchment paper when baking. It makes such a difference! They cook more evenly.
- In a large mixing bowl, add the chocolate cake mix, eggs, oil, and vanilla extract. Use a wooden spoon to mix or a hand mixer on medium speed until combined well and no dry cake mix streaks remain.
- Stir in the peanut butter chips (reserve about 1/2 cup for later) until combined.
- Cover the bowl with plastic wrap or a lid and let refrigerate for 20 minutes before baking. During this time, preheat the oven to 350° F.
- Scoop dough into balls (about 1.5 tablespoons of dough) and place 12 per cookie sheet. Take a few of the reserved peanut butter chips and gently press them into the top of each cookie dough ball.
- Bake for 8-10 minutes. * Don't overbake these cookies. They will cook slightly more while cooling on the warm cookie sheet.
- The cookies are very delicate when they first come out of the oven. Let the cookies cool on the warm cookie sheet for at least 20-30 minutes, before moving them to a cooling rack to cool completely.
Notes
Tip : Reserve some peanut butter chips for right before baking, that way you can gently press them onto the tops of each dough ball, which will help the cookie get that pretty round cookie shape while baking.
Chocolate Cake Mix : Any variety of a chocolate cake mix will work. I use milk chocolate. Also, some cake mixes are 15.25 oz and some are 16.25 oz and either one will work in this recipe.
Chill Time : This can be annoying, I know, but it helps the cookies not spread out as much while baking. With that said, I have skipped the chill time and the cookies turn out fine. The only thing that is affected with the chill time is the shape of the cookie and how they bake. The taste is fine and delicious with or without it. But I do recommend chilling the dough.
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Nutrition
Calories: 166kcal | Carbohydrates: 19g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 18mg | Sodium: 173mg | Potassium: 64mg | Fiber: 1g | Sugar: 11g | Vitamin A: 23IU | Calcium: 29mg | Iron: 1mg