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Ingredients
Scale
- 1 cup creamy no-stir peanut butter
- 2 large eggs
- 1/2 cup vegetable or canola oil
- 1 (15.25 ounce) box chocolate cake mix (Duncan Hines recommended)
- 1/2 cup granulated sugar (for rolling)
Instructions
- In a bowl, mix together peanut butter, eggs, and oil until smooth.
- Gradually add the chocolate cake mix and stir until combined.
- Scoop about 2 tablespoons of dough for each cookie.
- Roll the dough in granulated sugar to coat.
- Place on baking sheets, spaced apart.
- Press each cookie with a fork to create a pattern.
- Bake in a preheated oven at 350°F for 10-12 minutes.
- Let cool on the baking sheet for a few minutes before transferring to wire rack.
Notes
Use no-stir peanut butter for the right consistency.
Avoid overbaking to keep the cookies soft and chewy.
Mix in chocolate chips or nuts for added flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 9
- Sodium: 100
- Fat: 7
- Saturated Fat: 1.5
- Unsaturated Fat: 5.5
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 3
- Cholesterol: 20