These super easy, soft peanut butter cookies are rich in peanut butter flavor and full of peanut butter baking chips and peanut butter M&M’s.
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. You can use butter, yellow or white flavored cake mix in this recipe, 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.
Peanut Butter M&M Cookies
Print RecipeIngredients
- 1/2 cup full fat cream cheese, room temperature
- 3/4 cup peanut butter
- 1 egg yolk, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Bakers Extract)
- 1/2 teaspoon salt
- 1 (13.25 ounce) box butter flavored cake mix - just the dry mix
- 1/2 cup peanut butter M&M’s
- 1/2 cup peanut butter baking chips
Instructions
In the bowl of a stand mixer, affixed with the paddle attachment, cream together the room temperature cream cheese and peanut butter until creamy. Add egg yolk, 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 baking chips and M&M’s.
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 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 in an airtight container at room temperature. Cookies stay fresh for several days.
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