These are Peanut Butter and Chocolate Cookies Soft chocolate cake mix cookies filled with melt-in-your-mouth peanut butter cups. These are the easiest cookies I've made in a long time, with only 4 ingredients!
These peanut butter and chocolate cookies make an iconic flavor combination that's as simple as can be. Cake mix cookies Never! Rich, messy, and full of peanut butter flavor, they're all I want in cookies and more. This recipe is:
- Soft and chewy. These chocolate cookies are filled with fudgy, melty peanut butter candy with a soft and chewy-crisp edge in the middle.
- Super easy. These cookies only require 4 ingredients, starting with a box of chocolate cake mix. They satisfy a chocolate and peanut butter craving without the time commitment of a scratch recipe.
- Filled with peanut butter cups. Probably my favorite ingredient of all time. You might be able to tell from me Swirled Peanut Butter Cup CookiesOr most of me Peanut Butter Dessert. Reese's cups are a big deal around here, and these Peanut Butter Chocolate Cookies are bursting with them!
What you will need
I love making cookies from cake mix because it cuts down on a lot of cupboard raids! I make these easy Peanut Butter Chocolate Cookies with just 4 ingredients. You will find some notes below. Scroll to the recipe card after the post for a printable list of ingredients with quantities.
- Chocolate cake mix – Choose your preferred brand and flavor of chocolate mix. Technically, you can make these cookies with any cake mix you like, even vanilla or yellow cake.
- egg – You can bring them to room temperature if you want.
- the oil – I recommend vegetable oil because it has a neutral flavor that won't overpower the cookies.
- Peanut butter cup – I use Reese's minis but feel free to use store-brand and/or full-size peanut butter cups (in which case, cut them in half or quarters).
Can I substitute butter for oil in these cookies?
I almost always make these peanut butter chocolate cookies with oil, since the cake mix calls for it and it keeps the cookies extra soft and moist. However, if you prefer to make them with butter, they will still turn out great. You'll want to melt the butter and let it cool a bit before using it in the recipe in place of the oil.
These cookies are super easy, and one of my favorite last minute desserts. Serve with a glass of milk on any occasion. Parties, holidays, cookie exchanges… I bet Santa wouldn't say no to a plate of these at Christmas! Here's how to make them in 3 short steps:
- Mix the cookie batter. Starting with your chocolate cake mix, mix in the oil and eggs. Next, fold in the peanut butter cups. I dump the whole bag of ridge minis, but you can use your discretion.
- Scoop the cookies. Divide the dough into tablespoon-sized balls and set on a lined baking sheet. These cookies spread a bit, so leave a few inches in between.
- Bake. Bake your cookies at 350ºF for 8-9 minutes.
Tips and variations
- Keep the peanut butter cup intact. If you use your mixer to beat the peanut butter cups, they tend to break up. That's okay, just be careful you don't overdo it! You want the chocolate to separate a little but still have some chunks left. In a pinch, fold in the candy by hand.
- Do not over bake. The trick to keeping these cake mix cookies soft and chewy is to underbake them slightly. Take them out when they are just set on the edges and soft (but not mushy or wet) in the center.
- Rest on baking sheet. Let the freshly baked cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack. That way they can set a bit before you lift them.
- Use brownie mix instead. Make variations of it Brownie Mix Cookies Packed with peanut butter cups.
How to save
- At room temperature. These cookies can be stored in an airtight container and kept at room temperature for up to 4-5 days.
- To freeze. You can freeze your peanut butter cup cookies in a freezer-safe container or freezer bag for up to 2 months. Thaw cookies at room temperature before serving.
description
These are Peanut Butter and Chocolate Cookies Fuzzy chocolate cake mix cookies bursting with gooey, melted peanut butter cups. Easy to make with just 4 ingredients, and even easier to enjoy with a glass of milk!
- 1 (18.25-oz.) box chocolate cake mix
- 2 big egg
- 1/3 cup Canola or vegetable oil
- 1 (8-ounce) bag of Reese's Minis
- Preheat oven to 350°F. Line a baking sheet with Parchment paper and set aside.
- in your bowl Stand mixer fitted with Paddle attachmentMix the cake mix, oil and eggs together until combined.
- Pour in the entire bag of Reese's Minis and mix on low until the Reese's are evenly combined.
- Roll the dough into tablespoon-sized balls and place them about 2-inches apart on the prepared baking sheet. The cookie will spread.
- Bake for 8-9 minutes.
Comment
- The ridge cups will break as you beat the cookie batter with the mixer. Try to keep portions as large as possible. You can fold them by hand.
- Store airtight at room temperature for up to 5 days for optimal freshness.
- Freeze baked cookies in an airtight container for up to 2 months. Thaw at room temperature.
nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 13.9 grams
- Sodium: 184.5 mg
- Fat: 8.1 grams
- Carbohydrates: 22.8 grams
- Protein: 2.3 grams
- Cholesterol: 16.1 mg
