Cake Mix Cookies: Easy Chocolate Peanut Butter Texas Sheet Cake Cookies
This Texas Sheet Cake Cookie flavor combination might just be the best yet. Chocolate Peanut Butter Sheet Cake Cookies start with a cake mix. The moist chocolate cookie is made better when covered with the most delicious and velvety peanut butter frosting you have ever sunk your teeth into.
Do you love Sheet Cake? Try this original Texas Sheet Cake Cookie recipe!
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Chocolate Peanut Butter Texas Sheet Cake Cookies
When it comes to desserts, chocolate and peanut butter are totally magical.
In fact, there are times when you can’t have one without the other! This sheet cake cookie is one of those moments!
If loving this cookie is wrong…I don’t want to be right.
Ingredients Needed:
- Chocolate Cake Mix, I prefer chocolate fudge but whatever you have on hand works.
- Eggs, whisk them before adding to the mixture.
- Vegetable Oil, for the cookie.
- Butter, for the frosting.
- Peanut Butter, of the creamy variety.
- Milk, I used 2% but any kind will work.
- Powdered Sugar, if you feel like your sugar has lumps then whisk before adding it.
How to make Chocolate Peanut Butter Cookies:
- Make the cookie dough by combining the cake mix, eggs and vegetable oil in a medium bowl with a hand held mixer {or by hand}.
- Use a medium cookie scoop to scoop mounds of dough onto a silicone mat {or parchment}lined baking sheet.
- Bake for 9-11 minutes at 350 degrees.
- To make the peanut butter frosting, combine the butter, peanut butter and milk in a medium saucepan. Cook over medium low heat until the mixture is melted and smooth. Add the powdered sugar and whisk until smooth.
Frosting Sheet Cake Cookies
Adjust the consistency of your frosting by adding additional milk and whisking. It should be able to pour from your spoon.
Take the spoon and put about a tablespoon of peanut butter frosting {working one cookie at a time} onto the top of each cookie. Use the back of the spoon to spread it out into an even layer.
I like to put the cookies onto a cooling rack that is placed over a silicone mat lined baking sheet. This allows any extra peanut butter frosting to drip down for easy clean up.
The final step is to melt some chocolate in the microwave. Place in a microwave safe bowl and microwave for 30 seconds, stir and continue in 15 second intervals until melted and smooth.
Once completely melted, add the chocolate to a piping {or zipper} bag. Cut a very small triangle from the end {or corner} and drizzle it over each cookie.
Allow the frosting and chocolate to set up for about an hour before stacking.
Cake Mix Baking Pro Tips
Cake Mix Baking Pro Tips- Whisk the eggs before adding them to the cake mix and oil. This will allow them to mix in easily.
- Use a cookie scoop when making cake mix cookies. This keeps all of the cookies the same size and makes sure they bake evenly. I use the same technique for these Easy Peanut Butter Cake Mix Cookies.
- Don’t over bake the cookies. They may look a little under-baked when you take them out of the oven. This is so important! The difference between a perfectly soft cake mix cookie and a hockey puck is only a minute or two.
- Allow the cookies to cool completely on the baking sheet. The cookies will continue to bake slightly from the residual heat. They will also set up perfectly.
How to store Chocolate Peanut Butter Sheet Cake Cookies?
Store them in an airtight container at room temperature once the frosting has set up completely.
Place a layer of parchment or wax paper between layers to be sure they stay in shape nicely.
How long will the sheet cake cookies last?
They are a super soft cookie, so they should last about 4 days at room temperature. If you prefer, you could store them in the refrigerator and get an extra day.
Do these chocolate peanut butter cookies freeze well?
The cookie itself will freeze very well for up to 3 months. Cooked frosting can always be a bit tricky.
You can freeze them frosted but the quality of the frosting might suffer a bit.
I would freeze the cookies and then frost them after they are defrosted for best results.
Do you love Sheet Cake Cookies? Try these recipes…
- Texas Sheet Cake Cookies
- White Sheet Cake Cookies
- Peanut Butter Sheet Cake Cookies
- Strawberry Sheet Cake Cookies
- Lemon Poppy Seed Sheet Cake Cookies
- Espresso Sheet Cake Cookies
- M&M Sheet Cake Cookies
- Rocky Road Sheet Cake Cookies
- Carrot Cake Sheet Cake Cookies
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Chocolate Peanut Butter Sheet Cake Cookies Recipe with a Cake Mix
Ingredients
Chocolate Cake Mix Cookie
- 1-15.25 oz. box chocolate fudge cake mix
- 2 eggs
- ⅓ cup vegetable oil
Peanut Butter Frosting
- ½ cup butter
- ⅔ cup peanut butter
- 8 tbsp milk {I used 1%}
- 2 ½ cups powdered sugar
Instructions
Chocolate Cake Mix Cookies
- Preheat oven to 350 degrees.
- Combine cookie ingredients in large bowl and mix until completely incorporated. I like to use a hand held mixer but stirring the ingredients by hand works too. NOTE: Dough will be thick.
- Using a medium sized cookie scoop {or heaping tablespoon}, scoop cookies onto a silicone {or parchment} lined cookie sheet.
- Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for at least 5 minutes before moving them to a cooling rack. Repeat until all of the dough is baked.
Peanut Butter Frosting
- Combine the butter, peanut butter and milk in a small saucepan over medium heat until everything is melted and smooth. Remove from heat, add powdered sugar and whisk until smooth.
- Pour {or spoon} frosting over cookies. Use a knife or spoon to move excess frosting and be sure that the top of each cookie is completely covered.
- Place chocolate melts into a microwaveable bowl. Microwave for 30 seconds and stir. Continue in 15 second intervals until melted and smooth. Place the melted chocolate into a piping {or zipper} bag. Cut a small triangle from the bottom {or corner} and drizzle over the top of each cookie.
- Let frosting set for about an hour and serve. Keep in an air tight container at room temperature for up to 3 days.
