Homemade Peanut Butter Cookies
Chewy, peanut butter-flavored cookies made with cake mix and peanut butter, perfect for sandwiching with sweet cream cheese frosting for a delightful treat.
Ingredients
Instructions
- Mix together the cake mix, softened Crisco, peanut butter, and eggs until well combined.
- Roll the dough into small balls and place them on a cookie sheet.
- Bake at 350°F (175°C) for 10-12 minutes until lightly browned.
- Remove from the oven and let the cookies cool on the sheet for a few minutes.
- Transfer the cookies to a wire rack and cool completely.
- Spread cream cheese frosting on the flat side of one cookie and top with another cookie to make a sandwich.
Tips & Substitutions
For a richer flavor, consider using natural peanut butter instead of processed. You can also substitute the Crisco with unsalted butter for a more traditional taste. If you prefer a softer cookie, slightly underbake them by a minute or two. For added texture, mix in chocolate chips or chopped nuts. These cookies are perfect for sandwiching with cream cheese frosting, which adds a delightful tang.
Serving Suggestions
Serve these peanut butter cookies as a delightful dessert at gatherings or alongside a glass of milk for a nostalgic treat. They pair wonderfully with coffee or tea for an afternoon snack. For a fun twist, try serving them with a scoop of vanilla ice cream in between two cookies for a delicious ice cream sandwich. You can also enjoy them as part of a cookie platter alongside other treats like Easy Variety Cookies.
Storage & Reheating
Store leftover cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies by placing them in a single layer on a baking sheet, then transferring them to a freezer bag once frozen. To reheat, microwave for 10-15 seconds for a warm treat, or enjoy them cold.
Nutrition & Diet Analysis (per serving)
Each serving of Homemade Peanut Butter Cookies contains roughly 259 calories, with 4g protein, 44g carbohydrates, and 8g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of cake mix for this recipe?
Yes, you can experiment with other cake mixes, such as chocolate or spice cake. Each will give the cookies a unique flavor profile. Just keep in mind that the texture may vary slightly depending on the mix used.
What can I do if my dough is too sticky?
If your dough is too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm up the dough, making it easier to roll into balls. You can also dust your hands with a bit of flour to help with rolling.
Is it possible to make these cookies without eggs?
Absolutely! You can substitute each egg with 1/4 cup of applesauce or use a flaxseed meal mixture (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) for an egg replacement. This will help bind the ingredients while keeping the cookies moist.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).