These super easy, soft chocolate cookies are rich in milk chocolate flavor and full of peanut butter chips..
What makes these cookies so easy to make is that they are made using dry cake mix. The cookies stay super soft because of the cream cheese used in the dough. Use any flavor chocolate cake mix, but make sure you buy the boxed cake mix that is the same size listed in the recipe below, as not all cake mixes are the same size.
Chocolate Peanut Butter Chip Cookies
Print RecipeIngredients
- 1 (8-ounce) block full fat cream cheese, room temperature
- 1/4 cup unsalted butter, room temperature
- 2 tablespoons peanut butter
- 1 egg, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Bakers Extract)
- 1/2 teaspoon salt
- 1 (13.25 ounce) box chocolate cake mix - just the dry mix
- 1 cup peanut butter baking chips
- Option: flaky sea salt for topping
Instructions
In the bowl of a stand mixer, affixed with the paddle attachment, cream together the room temperature cream cheese, butter and peanut butter until creamy. Add egg, vanilla and salt and mix until combined.
Turn mixer to low speed and add the entire package of dry cake mix. Mix until combined.
Remove bowl from mixer and gently fold in the peanut butter chips.
Pour dough onto plastic wrap, tightly cover, and refrigerate overnight.
Once chilled, preheat oven to 350-degrees. Line two baking sheets with parchment paper. Use a standard sized cookie scoop to scoop cookie dough balls.
Place cookie dough balls on prepared cookie sheets and option to add a pinch of sea salt to the tops of the cookies and bake 10-12 minutes (or to your desired doneness) in 350-degree oven. Allow cookies to set and cool for 10-minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature. Cookies stay fresh for several days.
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