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4.03 from 264 votes

Peanut Butter Texas Sheet Cake Cookies

Made with a cake mix, loaded with peanut butter and topped with a cooked frosting...these Peanut Butter Texas Sheet Cake Cookies are everything and more!
Prep Time5 minutes
Cook Time30 minutes
0 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Servings: 22 cookies
Calories: 347kcal
Author: June Albertson-Dick

Ingredients

Cookie

  • 1 box yellow cake mix
  • 1 cup creamy peanut butter
  • 2 eggs
  • 1/2 cup oil

Frosting

  • 1/2 cup butter
  • 2/3 cup creamy peanut butter
  • 6 tbsp milk
  • 2 1/2 cups powdered sugar
  • 1 tsp vanilla extract

Instructions

Cookies

  • Preheat oven to 350 degrees.
  • Combine cookie ingredients in large bowl and mix until completely incorporated.  NOTE:  Dough will be thick.
  • Using a medium sized cookie scoop {1.5 tablespoon}, scoop cookies onto a parchment lined cookie sheet.
  • Bake for 9-11 minutes, remove from oven and let cool on cookie sheet for 10 minutes before moving them to a cooling rack.  Repeat until all of the dough is baked.

Frosting

  • Combine the butter, peanut butter and milk in a small saucepan over medium heat and bring to a boil.  Remove from heat, add powdered sugar and whisk until smooth. Stir in vanilla extract.
  • 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.
  • Let frosting set and serve.  Keep your peanut butter Texas sheet cake cookies in an air tight container at room temperature for up to 3 days.

Nutrition

Serving: 1cookie | Calories: 347kcal | Carbohydrates: 38g | Protein: 6g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 26mg | Sodium: 296mg | Potassium: 135mg | Fiber: 1g | Sugar: 26g | Vitamin A: 157IU | Calcium: 68mg | Iron: 1mg