Choco-Peanut Butter Cake Mix Cookies
Indulge in the ultimate treat with these Choco-Peanut Butter Cake Mix Cookies. They're quick, easy, and the perfect blend of chocolate and peanut butter goodness. Whether it's a cozy night in or a last-minute bake sale, these cookies won't disappoint!
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Ingredients for Choco-Peanut Butter Cake Mix Cookies
Chocolate cake mix is the base that makes these cookies rich and chocolatey without extra fuss. Peanut butter adds a creamy, nutty depth that pairs perfectly with the chocolate. Softened butter helps create a tender texture, while eggs bind everything together. Semi-sweet chocolate chips add extra pockets of melted chocolate, and chopped peanuts bring crunch and a hint of saltiness to balance the sweetness.
Choco-Peanut Butter Cake Mix Cookies Tips & Tricks
- Use a cookie scoop for uniform-sized cookies that bake evenly.
- Chill the dough for 15 minutes if it's too sticky to handle.
- For extra crunch, toast the peanuts before adding them to the dough.
- Store cookies in an airtight container to keep them soft and fresh.
Serving Ideas for Choco-Peanut Butter Cake Mix Cookies
These cookies are delightful on their own, but you can also serve them with a scoop of vanilla ice cream for a decadent dessert. They pair wonderfully with a cold glass of milk or as a sweet treat alongside afternoon tea. For a fun twist, sandwich a scoop of ice cream between two cookies for an indulgent ice cream sandwich.
Frequently Asked Questions
- Can I use crunchy peanut butter?
- Yes, but it may alter the texture slightly. If you love extra crunch, go for it!
- How do I know when the cookies are done?
- Look for set edges and slightly cracked tops. They should be soft but not gooey.
- Can I freeze the dough?
- Absolutely! Scoop the dough onto a baking sheet and freeze until solid, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the baking time.
Choco-Peanut Butter Cake Mix Cookies Recipe Walkthrough
Start by preheating your oven to 350°F (175°C) and lining a baking sheet with parchment paper. This ensures your cookies bake evenly and don't stick. In a large mixing bowl, combine the chocolate cake mix, peanut butter, and softened butter. Use a wooden spoon or a sturdy spatula to mix until the ingredients are well-blended.
Next, crack the eggs into the bowl and mix again until a dough forms. It might seem a bit sticky, but that's alright. Now, fold in the chocolate chips and chopped peanuts until they're evenly distributed throughout the dough.
Using a tablespoon or a cookie scoop, drop portions of dough onto your prepared baking sheet. Space them about 2 inches apart to allow room for spreading. Pop them into the oven for about 10-12 minutes. You'll know they're done when the edges are set and the tops have a slight crack.
Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up a bit more before you transfer them to a wire rack to cool completely. And there you have it, delicious cookies ready to enjoy!
Why This Choco-Peanut Butter Cake Mix Cookies Works
- Minimal ingredients, maximum flavor.
- Ready in under 30 minutes from start to finish.
- Perfect for peanut butter and chocolate lovers.
- No need for fancy equipment or complicated steps.
- Great for baking with kids or as a quick gift.
Ingredients
- 1 box chocolate cake mix
- 1/2 cup creamy peanut butter
- 1/4 cup unsalted butter, softened
- 2 large eggs
- 1 cup semi-sweet chocolate chips
- 1/4 cup chopped peanuts
Step-by-step Instructions
- 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2: In a large bowl, combine the chocolate cake mix, peanut butter, and softened butter.
- 3: Add the eggs and mix until a dough forms.
- 4: Stir in the chocolate chips and chopped peanuts until evenly distributed.
- 5: Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- 6: Bake for 10-12 minutes or until edges are set and the tops are slightly cracked.
- 7: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.