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Lite Peanut Butter Puffs

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Submitted by tamasway

Four-ingredient peanut butter cookies made with yellow cake mix, egg whites, and water. Light, puffy, and ready in under 30 minutes with no butter or oil.

YIELD

1 batch

PREP

15 min

COOK

10 min

READY

25 min

These peanut butter cookies use a shortcut that actually works: yellow cake mix as the base. Four ingredients, one bowl, and you’ve got soft, puffy cookies with real peanut butter flavor.

Egg whites instead of whole eggs keep them lighter than a traditional peanut butter cookie. There’s no added butter or oil in the batter, so the only fat comes from the peanut butter itself and whatever is already in the cake mix. The texture lands somewhere between a cookie and a mini muffin top: airy, slightly chewy, not dense.

Watch the oven closely. These go from underdone to overbaked fast. Pull them when the edges just barely start to turn golden and the centers still look slightly soft. They firm up as they cool.

Pro Tips

  • Drop the batter by level teaspoons, not tablespoons. These puff up more than you’d expect from a cookie dough, and oversized drops spread into each other.
  • Mix at low speed for the full two minutes. The cake mix needs time to hydrate evenly with just water and no oil.
  • Let cookies cool on the pan for 5 minutes before moving them. They’re fragile when hot.
  • Use creamy peanut butter, not chunky. The batter is already loose and chunky peanut butter makes dropping consistent sizes harder.

Variations

  • Press a chocolate kiss into the center of each cookie right after baking for a peanut butter blossom twist.
  • Use chocolate cake mix instead of yellow for a chocolate-peanut butter combo.
  • Roll the dough balls in granulated sugar before baking for a crinkle-top look and extra crunch on the outside.

Ingredients

1 1
PACKAGE PACKAGE CAKE MIX, YELLOW
158
CUP ML WATER
½ 118
CUP ML PEANUT BUTTER
2 2
LARGE EACH EGG WHITE *

Directions

Heat oven to 350℉ (180℃).

Spray cookie sheet with nonstick cooking spray.

In large bowl, combine all ingredients at low speed until well blended, about 2 min.

Drop by teaspoonfuls onto cookie sheet.

Bake at 350℉ (180℃) for 8 to 10 minutes until edges just begin to brown and cookies are set.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 755 37% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 6g 28%
Trans Fat 0g
Cholesterol 3mg 1%
Sodium 1010mg 42%
Total Carbohydrate 36g 36%
Dietary Fiber 3g 14%
Sugars g
Protein 28g
Vitamin A 0% Vitamin C 0%
Calcium 19% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber
 

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