I remember the first time I made these cookies. It was one of those afternoons where I desperately needed a baking win but had zero energy for sifting flour or creaming butter. I stared at a box of yellow cake mix in my pantry, and a wild idea was born. Thirty minutes later, my kitchen was filled with the most incredible aroma—a warm, nutty, buttery perfume that smelled like childhood and comfort all at once. The result was a batch of impossibly easy, gloriously soft, and perfectly sweet peanut butter cookies that have since become my not-so-secret weapon. This isn’t just a recipe; it’s a lifeline for every cookie craving that strikes when time or motivation is short.
Ingredients
- 1 (15.25 oz) box yellow cake mix
- 1 cup creamy peanut butter (see my tip below!)
- ½ cup vegetable oil or melted butter
- 2 large eggs
- ½ cup granulated sugar (for rolling)
Let’s talk ingredients, because even in a simple recipe, choices matter. That box of yellow cake mix is your best friend here—it’s the perfect blend of flour, sugar, and leavening agents. I’ve tried this with both vegetable oil and melted butter, and while both work, butter gives a richer, more “bakery-style” flavor that I personally prefer. For the peanut butter, I insist on using a standard, shelf-stable creamy peanut butter like Jif or Skippy. The natural, oily kinds can separate and make the dough greasy. Don’t skip the sugar for rolling; it creates that classic, crackly cookie top and a delightful crunch.(See the next page below to continue…)