Equipment Needed
- Large mixing bowl
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Cooling rack
Step-by-Step Instructions
First, I preheat my oven to 350°F (175°C) and line my baking sheets with parchment paper. This is non-negotiable for me now. The first time I made these, I got lazy and greased the pan instead, and the bottoms browned too quickly. Parchment paper or a silicone mat gives you perfect, even baking every single time and makes cleanup a dream. In my large bowl, I combine the dry cake mix, peanut butter, oil (or melted butter), and eggs. I use a sturdy wooden spoon for this—a mixer is overkill here. It will seem dry and crumbly at first, but keep stirring. After a minute of good arm work, it comes together into a thick, slightly oily, and incredibly fragrant dough.
Now, for the fun, hands-on part. I pour my granulated sugar into a small bowl. I take about 1.5 tablespoons of dough and roll it between my palms into a smooth ball. The dough is soft and pliable, and it should hold its shape easily. I then roll each ball generously in the sugar until it’s completely coated. I place them on the prepared baking sheet, leaving about 2 inches between each one because they will spread. Here’s a little trick I learned: I use the back of a fork to press a classic criss-cross pattern into each ball. Press firmly but not all the way down—you just want to flatten them slightly and get that iconic look.
Into the oven they go! I bake one sheet at a time on the center rack. The magic happens quickly here, so I set my timer for 9 minutes. When I first tested this, I baked a batch for 12 minutes, dreaming of a crisp cookie, and they came out overdone and hard once cooled. Nine minutes is the sweet spot. The cookies will look puffy and very soft in the middle, with just the faintest hint of golden brown around the very edges. They might seem underbaked, but I promise you, they are not. This is the key to a soft, chewy cookie.
As soon as I pull the baking sheet from the oven, I let the cookies rest on it for exactly 5 minutes. This is crucial. If you try to move them immediately, they’ll fall apart. During this time, they firm up beautifully. After 5 minutes, I use a spatula to gently transfer them to a wire cooling rack. The smell at this point is absolutely intoxicating—sweet peanut butter bliss. I have to physically restrain myself from eating one immediately, but waiting another 10 minutes for them to fully set is worth it for the perfect texture.(See the next page below to continue…)