Cake Mix Peanut Butter Cookies Recipes

CAKE MIX PEANUT BUTTER COOKIES

Steps:

• Turn oven on to 350°F.
• Wash your hands.
• Dump all ingredients into a bowl.
• Get mixer out and mix it until it is mixed up good. It will look kinda grainy, but feel oily.
• If you haven't washed your hands yet, now would be a good time to do it.
• After it is mixed up good,grab enough out to make about a 1 inch ball in your hand and roll it around in your hand like you did with Play-Doh when you were a kid.
• Place the balls about 2 inches apart on an ungreased cookie sheet.
• Get a fork and use the tines to make a criss cross pattern on each ball by gently pressing down on the ball 2 times. Once for each direction.
• Place in oven and bake for 8~12 minutes.
• Remember that the shorter the baking time, the softer the cookie. 8 minutes would be the minimum though (unless you have a one of those fancy convection ovens).

CAKE MIX CHOCOLATE PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheet). Spray cookie sheet with cooking spray.
• In large bowl, beat cake mix, 3/4 cup peanut butter, the water, vanilla and eggs with electric mixer on medium speed about 1 minute or until blended. Gently stir in chocolate chips. Onto cookie sheet, drop dough by rounded teaspoonfuls about 2 inches apart.
• Bake 7 to 9 minutes or until set. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
• In medium bowl, stir together frosting ingredients. Frost cookies with frosting. Store covered.

EASY CAKE MIX PEANUT BUTTER COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick pans). In large bowl, beat cake mix, brown sugar, water, peanut butter, shortening and eggs with electric mixer on medium speed until smooth.
• Shape dough into 1-inch balls. Roll in granulated sugar and, on ungreased cookie sheet, place 2 inches apart. Flatten in crisscross pattern with fork dipped in sugar.
• Bake 10 to 12 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Store covered.

CHOCOLATE PEANUT BUTTER CAKE MIX COOKIES

Steps:

• Preheat oven to 350°.
• In a large bowl, add melted butter, peanut butter and eggs to the cake mix. Mix with an electric mixer until well blended.
• Use a cookie scoop to scoop out tablespoon sized balls and then roll between your hands for a perfect round shape.
• Place the cookie dough balls on a prepared cookie sheet and press each ball lightly with the back of a fork twice - making a criss-cross pattern.
• Bake for 8 minutes and then let the cookies cool on the cookie sheet for several minutes before transferring to a wire rack to cool completely.

CAKE MIX COOKIES VI

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together the eggs, water, margarine and peanut butter. Stir in the cake mix and blend well. Finally, fold in chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheet.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

PEANUT BUTTER CHOCOLATE CAKE MIX COOKIES

Steps:

• In a large bowl, beat the cake mix, oil, and egg together. Chill for 20-30 minutes.
• In a small bowl, mix the peanut butter and sugar together. Chill for 20-30 minutes.
• Preheat the oven to 350 degrees.
• When chilled, form about 1 tablespoon ( you can make them larger, if you prefer ) of cookie dough into a patty.
• Set about 1 teaspoon of the chilled peanut butter into the center of the patty and form the cookie dough around it into a ball shape.
• Place the formed balls on to an ungreased cookie sheet.
• Bake at 350 degrees for about 8 minutes or just until the edges are dry and the tops aren't jiggly. Do NOT overbake.
• Remove from the cookie sheet and place on a cooling rack. Cool.

PEANUT BUTTER COOKIE CAKE

Steps:

• For the cookie cake: In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, peanut butter, brown sugar, and granulated sugar, about 1 minute. Add the egg, vanilla, milk, baking soda, and salt, and mix until combined. Slowly add the flour, and mix until the dough just comes together, scraping the sides of the bowl as necessary. Stir in the M&Ms or chocolate chips.
• Spray a 9- or 10-inch round cake pan with cooking spray, or line with foil and spray with cooking spray for easy removal and cleanup. Press the dough into the pan. Refrigerate for 30 minutes.
• Preheat the oven to 350 degrees F. When the dough is cold, bake for 20 to 25 minutes, until the top is golden brown. Let cool completely before frosting.
• For the frosting: Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat the butter until smooth. Slowly mix in the powdered sugar and cocoa powder. Mix in the salt, vanilla, and 2 teaspoons of the milk. Add the remaining 2 or 3 teaspoons milk as needed to reach the desired consistency.
• Place the frosting in a pastry bag fitted with a 1M tip, and frost the outer ring of the cake. Dust with sprinkles if using.

SUPER EASY 4 INGREDIENT PEANUT BUTTER COOKIE WITH A CAKE MIX

Steps:

• Preheat oven to 350°.
• Combine cookie ingredients in large bowl and mix with a hand held mixer {or by hand} until completely incorporated.
• Using a medium sized cookie scoop {1.5 tablespoon}, scoop cookies into a bowl with sugar. Roll cookie dough ball completely in sugar and place onto a silicone mat or parchment lined cookie sheet. Using the tines of a fork make a crisscross pattern into the top of each cookie.
• Bake for 9-10 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
• Store in an air tight container for up to 4 days or freeze for 3 months.

EASY CAKE MIX PEANUT BUTTER COOKIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the egg and beat until incorporated; then beat in the peanut butter until evenly mixed. Stir in the cake mix until just incorporated. Shape the dough into 1 inch balls, place onto ungreased baking sheets, and flatten with a fork.
• Bake in the preheated oven until the edges are golden, about 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.