Bakery-Style Peanut Butter Cake Mix Cookies

Ingredients

• 1 box yellow cake mix (13.25–15.25 ounces; use the dry mix only and do not add the ingredients listed on the box)
• 0.75 cup creamy peanut butter
• 2 large eggs (room temperature)
• 0.25 cup vegetable oil
• 0.25 cup all-purpose flour
• 2 tbsp packed light brown sugar
• 1 tsp vanilla extract
• 0.25 tsp salt
• 2 tbsp granulated sugar (optional; for dipping the fork and topping the cookies)

Steps

1. 1

   Heat the oven to 350°F (175°C). Line cookie sheets with parchment paper.

2. 2

   In a mixing bowl, beat the creamy peanut butter, room-temperature eggs, vegetable oil, packed light brown sugar, and vanilla extract until smooth.

3. 3

   In a separate bowl, whisk together the dry yellow cake mix, all-purpose flour, and salt, breaking up any lumps or clumps.

4. 4

   Add the dry mixture to the peanut butter mixture. Mix just until a thick cookie dough forms. Do not add any of the ingredients listed on the cake-mix box.

5. 5

   Cover the dough and chill it in the refrigerator for 30 minutes. Chilling helps the cookies hold their shape and makes the dough easier to handle.

6. 6

   Portion the chilled dough into balls using about 2 tablespoons of dough per cookie. Arrange them on the prepared cookie sheets 2–3 inches apart.

7. 7

   If using the optional sugar, dip a fork in the granulated sugar. Press each dough ball gently in one direction and then the other to make a crisscross pattern, flattening the cookies to about 1/2 inch thick.

8. 8

   Bake at 350°F (175°C) for 13–16 minutes, until the edges are set and the tops have lost their wet shine. The centers should still feel soft; do not wait for the entire cookie to look firm, or the cookies may become dry.

9. 9

   Let the cookies cool on the baking sheet for 5–7 minutes so they can finish setting.

10. 10

    Transfer the cookies to a cooling rack and allow them to cool further before serving.

Notes

The recipe description specifies about 20–24 cookies. The transcript conflicts with the authored description by stating 2 cups of peanut butter and vanilla bean paste; the authored description is treated as definitive, so this extraction uses 3/4 cup peanut butter and 1 teaspoon vanilla extract. The source does not provide storage instructions.

Nutrition per serving

• dessert
• cookie
• peanut-butter
• cake-mix
• baked
• American
• vegetarian