Ingredients
– 1 box chocolate cake mix, 15.25 oz
– 1 cup creamy peanut butter
Optional Toppings:
– Mini chocolate chips
– Crushed peanuts
– Sea salt flakes
– Chocolate drizzle
Instructions
1. Preheat oven to 350°F / 175°C.
2. Line a baking sheet with parchment paper.
3. Add chocolate cake mix and creamy peanut butter to a large mixing bowl.
4. Mix until a thick dough forms.
5. If the dough feels too dry, add 1 to 2 tablespoons of milk.
6. Scoop tablespoon-sized portions onto the baking sheet.
7. Flatten each cookie slightly with the back of a spoon or a fork.
8. Bake for 9 to 11 minutes.
9. Let cookies cool on the baking sheet for 5 minutes.
10. Transfer to a wire rack and cool fully.
11. Add optional toppings, then serve.
Notes
– Use regular creamy peanut butter for the best dough texture.
– Natural peanut butter may work, but it must be stirred very well first.
– Do not overbake. The cookies should still look slightly soft in the center.
– Add milk only if the dough is too dry.
– For extra flavor, finish with sea salt flakes or chocolate drizzle.
– Store in an airtight container at room temperature for 3 to 5 days.
– Freeze baked cookies for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American