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Cake mix peanut butter cookies are soft, chewy, and so easy to make with just four simple ingredients. This quick cookie recipe gives you all of the classic peanut butter cookie flavor with the shortcut of a cake mix cookie (they even have the classic crisscross tops!). Perfect for busy days or last-minute cravings.

I know you will love this peanut butter cookies recipe as much as I do! They’re the perfect mix of effortless and delicious—just four ingredients and no fuss. I’ve made them more times than I can count, especially when I need a quick treat for the kids or something easy to bring to a get-together.

They come out soft, chewy, and packed with peanut butter flavor every time, and no one ever guesses they start with a box of cake mix!

If you’re loving how easy these cookies are, be sure to check out my Cake Mix Cookies, Strawberry Cake Mix Cookies and Cake Mix Chocolate Chip Cookie Bars —they’re just as simple, super satisfying, and packed with peanut buttery goodness!

Ingredients Notes

  • Yellow cake mix – or use vanilla or white cake mix for a lighter flavor
  • Creamy peanut butter – use crunchy for extra texture; avoid natural peanut butter that needs stirring
  • Oil – canola or vegetable oil both work
  • Eggs – for an egg-free version, replace each egg with a flax egg or ¼ cup unsweetened applesauce (cookies will be slightly denser)

See the recipe card for full information on ingredients and quantities.

Variations You Can Try

  • Add chocolate or mix-ins – stir in white chocolate chips, chocolate chips, Reese’s Pieces, or peanut butter chips to your cookies
  • Make chocolate peanut butter cake mix cookies – use your favorite chocolate cake mix flavor, like Devil’s Food, Chocolate Fudge, or Dark Chocolate, instead of yellow for a rich twist
  • Dip in chocolate – half-dip the cooled cookies in melted chocolate and let set
  • Sandwich cookies – spread frosting or Nutella between two cookies
  • Holiday twist – roll cookie dough balls in colored sugar or sprinkles before baking

How to Make Cake Mix Peanut Butter Cookies

  1. Prep: Preheat oven to 350°F and line cookie sheets with parchment paper.
  2. Mix: In a large bowl, combine cake mix, peanut butter, oil, and eggs until the dough is crumbly but moist.
  3. Scoop: Scoop out and roll balls of dough, place on parchment, and press the tines of a fork on top into a crisscross pattern.
  4. Bake: Bake one sheet at a time for 10-12 minutes, until edges are lightly golden but centers remain soft.
  5. Cool: Let cookies rest on the baking sheet for 15 minutes before serving. Enjoy with a tall glass of milk or hot cup of coffee!

Recipe Tips

  • Use a box of yellow cake mix for a sweeter cookie or white cake mix for a lighter flavor
  • Stick with creamy peanut butter for the best texture
  • Chill sticky dough for 20 minutes before scooping
  • Use a 1 ½ tablespoon cookie scoop for evenly sized cookies
  • For very soft cookies, remove at 10 minutes; they will firm up as they cool

Frequently Asked Questions

How do I keep cookies soft and chewy?
Why did my cookies spread too much?
Why are my cookies dry or crumbly?

Storage and Freezing Instructions

  • Store: Keep cookies in an airtight container at room temperature for up to 4 days
  • Refrigerate: Store in the fridge for up to 7 days; bring to room temperature before serving
  • Freeze: Freeze baked cookies in a freezer bag for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature
  • Make ahead: Prepare dough balls and freeze. Bake straight from frozen, adding 1-2 minutes to the bake time
A plate full of golden cake mix peanut butter cookies with classic criss cross pattern and another plate in the background.