These Peanut Butter Chocolate Cake Box Cookies are loaded with delicious bites of peanut butter chipits, moist cake-like texture and sweet peanut butter drizzle! The best part? They come together in under 30 minutes using only one bowl and five ingredients!
- ready in under 30 mintes
- chewy centre
- super soft texture
- so flavourful and decadent
- freezer friendly
- only 5 ingredients
- a great toddler activity
Ingredient for Peanut Butter Chocolate Cake Box Cookies
Here are the details – and there aren’t many – about the 5 ingredients you need to make these delicious cookies.
- Chocolate Fudge cake mix: You’ll want to use a chocolate cake box for this recipe. I prefer the Chocolate Fudge one but the Devil’s Food Cake also works great!
- Egg: Only need 2 eggs. They do not need to be room temperature – just crack them in straight from the fridge.
- Olive Oil: I tend to use whatever I have at home and it all works out. I’ve used extra virgin olive oil, vegetable oil and coconut oil. They all seem to do the trick!
- Peanut Butter chips: The Chipit’s brand Reece’s Peanut Butter chips are SO GOOD!
- Peanut Butter: I like to use the Kraft smooth peanut butter as I find it drizzles best, but you could absolutely use organic natural peanut butter!
Directions for Peanut Butter Chocolate Cake Box Cookies
- The beauty of this recipe is that you can make the dough and leave it in the fridge for up to 24 hours. Sometimes I’ll whip the dough up quickly in the morning before the kids are awake, so it’s ready to scoop by the time they are up with aprons on!
- Make sure you chill the dough for at least 30 minutes but ideally 1 hour.
- Don’t forget to use a cookie scoop for the most perfect dough balls!
- Cookies can be enjoy as is, or you can add a delicious frosting. In the spirit of keeping this recipe easy peasy, I opted for a basic peanut butter drizzle – HELLO DELICIOUS!
Tips for the best cake box cookies
These cookies are super easy to make, but I thought I’d share a few tips that will guarantee a perfectly soft cookie every time.
- Underbake them: This will make or break your cookies. The key to a pillowy soft cookie (that stays soft days later), is the undercook the dough. You’ll want the cookies to look almost raw in the middle when you remove them from the oven – don’t worry, they will continue to bake as you let them cool.
- Don’t overmix the batter: The batter gets very tough, very fast. It almost feels like you are mixing cement. You only need to mix until everything is just combine. Over mixing it will turn the batter very gummy and extra challenging to work with.
- Use a cookie scoop: One of my most favourite kitchen gadgets is my cookie scoop – exact one linked here – cookie scoop . This will give you the most perfectly even cookies every time. The scoop also cuts through the tough dough exceptionally well, allowing you to be essentially hands free from trying to deal with the sticky consistency.
- Parchment paper: You know how much I love the pre-cut parchment sheets! Here they are!
How to freeze Peanut Butter Chocolate Cookies
These cake box confetti cookies freeze like a dream. You can keep these cookies in an airtight bag in the freezer for up to 3 months. I like to use the Zilpoo Plastic Food Storage container. Simply bake the cookies as directed and allow to cool completely before placing in an airtight container. When you are ready to eat, simply defrost cookies overnight on the counter and enjoy!
Looking for more delicious cookie recipes? Try these!Print