Peanut Butter Cookies With Cake Mix Dipped In White Chocolate
Peanut butter cookies made with cake mix stay soft and won't crumble. Dip them in melted white chocolate for a 'wow' factor. Soft and chewy cake mix cookies that have just the right amount of peanut butter flavor.
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Peanut Butter and white chocolate is the combo I didn't know I needed. It has quickly become a favorite at my house.
I have an entire Christmas Cookie Cookbook that is filled with amazing recipes and all the tips for gifting cookies and hosting a Christmas Cookie Exchange. These peanut butter cookies are always a crowd-pleaser.
Homemade Peanut Butter Cookies are a classic. Moist Peanut Butter Cookies are a thing of beauty.
Ingredients
This easy cookie recipe has simple ingredients. A box of cake mix, creamy peanut butter, eggs, and melted butter. They are rolled in sugar and then dipped in creamy white chocolate.
- yellow cake mix
- creamy peanut butter
- melted butter
- eggs
- melting chocolate
- sugar for rolling cookies in
See recipe card for details and quantities.
This is a recipe that I always fall back on when I need easy peanut butter cookies. Cake mix peanut butter cookies are simple and a crowd-pleaser.
Top Tips
- Spray your measuring cup with cooking spray, and the peanut butter will slide right out.
- Make sure all of your cookie dough balls are similar in shape and size so that they bake evenly
- Don't forget to press the cookie with fork tines. These cookies don't spread.
- Rolling cookie dough balls in sugar adds a wonderful crunch and sparkle.
Instructions
These are the perfect peanut butter cookies for kids and beginning bakers. Goodness....I am a cookie expert and it is still a cookie I make over and over. This easy peanut butter cookie recipe is a great way to boost your confidence in the kitchen.
Hint: Natural peanut butter will not work for this recipe. Jiff creamy peanut butter will give you perfect results.
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Place ½ cup granulated sugar in a shallow bowl to roll the cookies.
- Combine the box of yellow cake mix, peanut butter, melted butter, and eggs in a large mixing bowl with an electric mixer. Mix until completely combined. This will be a thick dough.
- Use a 1 ½ tablespoon cookie scoop to scoop out dough and roll into a ball in your hand. Roll in granulated sugar and place your cookie sheet 2 inches apart. Use the tines of a fork to press stripes in each cookie.
- Bake cookies for 9-10 minutes until set. Let cookies cool completely before moving them from the pan. Line a cooling rack with a sheet of parchment paper.
- Melt the white chocolate as instructed on the packaging and dip one-half of the cooled cookies. Set on parchment paper until hardened. Keep in an airtight container at room temperature for up to one week.
How to make soft and moist peanut butter cookies
- Use boxed yellow cake mix
- Use Jiff peanut butter
- Melted butter instead of vegetable oil
- 2 eggs so they don't get crumbly
Equipment
If you love getting your items from Amazon, I have a list on my Amazon storefront with everything you need for this recipe.
Storage
Store these cookies in an airtight container at room temperature for up to a week. These freeze perfectly when layered with parchment paper for up to 2 months.
More Cookies
White Chocolate Peanut Butter Cookies {With Cake Mix}
ByIngredients
- 1 box yellow cake mix
- 1 cup creamy peanut butter
- ½ cup salted butter melted
- 2 eggs
- ½ cup granulated sugar in a small bowl or pie plate for rolling cookies in
- 10 oz bag Ghiradelli White Melting Wafers
Instructions
- Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Place ½ cup granulated sugar in a shallow bowl to roll the cookies.
- Combine the box of yellow cake mix, peanut butter, melted butter, and eggs in a large mixing bowl with an electric mixer. Mix until completely combined. This will be a thick dough.
- Use a 1 ½ tablespoon cookie scoop to scoop out dough and roll into a ball in your hand. Roll in granulated sugar and place your cookie sheet 2 inches apart. Use the tines of a fork to press stripes in each cookie.
- Bake cookies for 9-10 minutes until set. Let cookies cool completely before moving them from the pan. Line a cooling rack with a sheet of parchment paper.
- Melt the white chocolate as instructed on the packaging and dip one-half of the cooled cookies. Set on parchment paper until hardened. Keep in an airtight container at room temperature for up to one week.