Ingredients
Method
Preparation
- Preheat the oven to 350°F (175°C).
- In a large bowl, mix the yellow cake mix, creamy peanut butter, oil, and eggs until well combined.
- Roll the dough into balls and place them on a baking sheet lined with parchment paper.
- Flatten each ball slightly with a fork to create a crisscross pattern.
- Bake for 10-12 minutes or until edges are lightly browned.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to a week. For longer storage, freeze wrapped cookies for up to three months. Tips include using creamy peanut butter for best texture and not overmixing the dough.