Peanut Butter Chocolate Chip Cake Mix Cookies
Dense, chewy cookies made with cake mix, peanut butter, and chocolate chips. Eggs, water, and softened butter create a rich base that combines with boxed cake mix for effortless texture. Topped with sea salt flakes and extra chocolate chips pressed into warm cookies for contrast and visual appeal.
Ingredients
- 2 large eggs
- ⅓ cup water
- ¼ cup butter, softened
- 1 cup peanut butter
- 1 15.25 ounce box Butter Golden cake mixvanilla cake mix1:1swapdairy-free
milder flavor
- 1 cups chocolate chips, mini semisweet
- sea salt flakes, or coarse sea salt
Instructions
- 1
Preheat oven to 350°F and line baking sheets with parchment paper without greasing.
- 2
In an electric mixer bowl, cream together eggs, water, butter, and peanut butter until well incorporated.
- 3
Add cake mix and blend on low speed to combine.
- 4
Fold in chocolate chips.
- 5
Using a 1.5 tablespoon cookie scoop, double scoop dough onto prepared pans, spacing several inches apart.
- 6
Bake until edges are barely golden, about 14-18 minutes.
- 7
Cool cookies on baking sheet for 5-10 minutes to continue cooking.
- 8
Sprinkle with sea salt flakes and press extra chocolate chips into warm cookies.
- 9
Transfer to wire rack to cool completely.
Tips
Double scooping creates thicker, chewier cookies.
Pressing extra chocolate chips into warm cookies helps them adhere and adds chocolate intensity.
Cooling on the baking sheet allows residual heat to set the structure without overbaking.
Good to Know
Airtight container at room temperature, up to 5 days.
Dough can be refrigerated in an airtight container for up to 2 days before scooping and baking.
Serve at room temperature with milk or coffee.
Common Mistakes
Do not grease baking sheets to avoid cookies spreading too much.
Do not bake beyond 18 minutes to avoid dry, overbaked cookies.
Do not skip the cooling period on the baking sheet to avoid underbaked centers.
Substitutions
Dairy-Free Swaps
milder flavor