Gluten-Free Easy Cake Mix Peanut Butter Cookies
These simple peanut butter cookies combine yellow cake mix with creamy peanut butter for a tender, sweet treat that's ready in under 30 minutes. The addition of both brown and granulated sugar creates the perfect chewy texture, while the classic fork crisscross pattern gives them that traditional bakery look. Perfect for bake sales, lunch boxes, or when you need a quick dessert that uses pantry staples. The cake mix shortcut means consistent results every time without measuring multiple dry ingredients.
Ingredients
- 1 box Betty Crocker Super Moist Yellow Cake Mixwhite cake mix1:1
Slightly different flavor profile
- ¼ cup brown sugar, packed
- 2 tablespoons water
- 1 cup creamy peanut butter
- ¼ cup shortening
- 2 eggs
- ½ cup granulated sugar, for rolling
Instructions
- 1
Heat oven to specified temperature for your cookie sheet type
- 2
Beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on low speed until blended
- 3
Shape dough into balls
- 4
Roll balls in granulated sugar
- 5
Place on ungreased cookie sheets with proper spacing
- 6
Flatten in crisscross pattern with fork dipped in sugar
- 7
Discard any remaining sugar
- 8
Bake until edges are set and golden brown
- 9
Cool on cookie sheet briefly then remove to cooling rack
- 10
Cool completely before storing
Tips
Dip fork in sugar between each cookie to prevent sticking when making the crisscross pattern.
Use dark or nonstick cookie sheets at 350°F instead of 375°F to prevent over-browning.
Don't overbake - cookies will continue cooking slightly on the hot pan after removal.
Good to Know
Store covered at room temperature up to one week
Dough can be shaped and refrigerated overnight before baking
Serve at room temperature with milk or coffee
Common Mistakes
Don't overbake to avoid hard, dry cookies
Use proper oven temperature for your pan type to prevent burning
Substitutions
Slightly different flavor profile
FAQ
Can I freeze these cookies?
Yes, baked cookies freeze well for up to 3 months in airtight containers. Thaw at room temperature before serving.
What if I don't have shortening?
Replace shortening with equal amount of room temperature butter. Cookies may spread slightly more but will taste great.
How long do these cookies keep?
Store covered at room temperature for up to one week. Keep in airtight container to maintain softness.