Quick Peanut Butter Cookies

Cake mix cookies are the best-kept shortcut in baking, and these peanut butter cookies prove why. Four ingredients go into one bowl, you stir them together by hand, and 30 minutes later you’ve got a batch of soft, chewy peanut butter cookies cooling on the counter.

The yellow cake mix does the work of flour, sugar, and leavening all at once. Combined with a full cup of peanut butter, one egg, and a third cup of water, the dough comes together fast and rolls easily into 1-inch balls.

Don’t skip dipping the fork in sugar before pressing the classic crosshatch pattern. It keeps the fork from sticking and gives each cookie a light sugary crunch on top that contrasts with the soft center.

Kitchen Tips

• Use creamy peanut butter for a smoother dough. Chunky works but makes the balls harder to shape.
• Pull the cookies at the 9-minute mark if you want them soft and chewy. The full 12 minutes gives crispier edges.
• Let them sit on the hot sheet for one full minute before transferring. They’re fragile right out of the oven.

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.
• Stir in ½ cup of mini chocolate chips for extra richness.