Peanut Butter Cookies – Soft, Sweet & Irresistible
Introduction
These Peanut Butter Cookies are a shortcut classic made with cake mix, giving you soft, chewy cookies with that signature crisscross fork pattern. They’re simple enough for beginner bakers yet delicious enough to impress at bake sales, holiday trays, or family gatherings. With a sugar sparkle and rich peanut butter flavor, they’re the kind of cookie that disappears fast!
Why You’ll Love This Recipe
Quick & easy: Cake mix makes prep effortless.
Classic flavor: Peanut butter richness in every bite.
Customizable: Add chocolate, nuts, or frosting for variety.
Crowd‑pleaser: Perfect for kids, parties, and gifting.
Ingredients
1 box Betty Crocker® SuperMoist® yellow cake mix
¼ cup packed brown sugar
2 tbsp water
1 cup creamy peanut butter
¼ cup shortening or vegetable oil
2 eggs
Granulated sugar (for rolling)
Step‑by‑Step Instructions
Step 1: Preheat Oven
Heat oven to 375°F (350°F for dark or nonstick pans).
Step 2: Make Dough
In a large bowl, beat cake mix, brown sugar, water, peanut butter, shortening, and eggs with an electric mixer on medium speed until smooth.
Step 3: Shape Cookies
Shape dough into 1‑inch balls. Roll in granulated sugar. Place 2 inches apart on ungreased cookie sheet.
Step 4: Create Pattern
Flatten each ball in a crisscross pattern using a fork dipped in sugar.
Step 5: Bake
Bake 10–12 minutes, until golden brown. Cool 1 minute, then transfer to cooling rack. Store covered.
Expert Tips
Chocolate‑Peanut Butter Sandwich Cookies: Spread 1–2 tsp chocolate frosting between two cookies for a decadent twist.
Decorative touch: Use a cut‑crystal glass, meat tenderizer, potato masher, or cookie stamp for unique patterns—dip in sugar each time.
Extra chewy: Chill dough for 30 minutes before baking.
Storage: Keep in airtight container up to 5 days; freeze up to 2 months.
Variations
Peanut Butter Blossoms: Press a chocolate kiss into each cookie after baking.
Nutty Crunch: Add chopped peanuts to dough.
Holiday Version: Roll in colored sugar for festive flair.
Double Chocolate: Mix in chocolate chips for indulgence.
Serving Ideas
Pair with a glass of cold milk.
Stack in cookie tins for gifting.
Serve warm with vanilla ice cream.
Add to lunchboxes for a sweet surprise.
FAQs
Q: Can I use natural peanut butter?
Yes, but cookies may be slightly less sweet and more crumbly.
Q: Can I make dough ahead of time?
Absolutely—refrigerate up to 48 hours before baking.
Q: Can I freeze baked cookies?
Yes, wrap tightly and freeze up to 2 months.
Recipe Details
Prep Time: 15 minutes
Bake Time: 10–12 minutes
Total Time: ~25 minutes
Yield: ~24 cookies
Final Thoughts
These Peanut Butter Cookies are chewy, nutty, and irresistibly simple. With a cake mix shortcut and endless variations, they’re the perfect recipe to keep in your baking rotation.