What happens when you infuse smooth and creamy Reese’s peanut butter chips into a soft and chewy chocolate cake mix cookie? You end up with the BEST Chocolate Peanut Butter Chip Cookies ever, that’s what! And with just 4 ingredients, they’re so simple… they practically make themselves!
Chocolate Peanut Butter Chip Cookies
Trust me, these cookies are the sweet indulgence you’ve been looking for.
They’re a cookie that perfectly pairs Reese’s peanut butter chips with a soft chocolate cookie… to create a quintessential pairing is sure to delight every last one of your taste buds!
Beverly writes: “These are delicious!”
I’ve already shown you so many delicious chocolate and peanut butter variations, like this Reese’s Peanut Butter Chips Fudge and this Giant Cookie Recipe that is literally jam packed with both Reese’s pieces and peanut butter cups.
But these cookies do the unthinkable once again by making your favorite chocolate and peanut butter flavors even better. And they do it using just 4 ingredients plus a few minutes of effort. Effort that will be so worth it… I promise!
So when you’re craving more than just a smidge of decadence, just bake up a batch of these dreamy chocolate and peanut butter chip cookies.
They truly are up to the challenge!
Ingredients
Get this chocolate and peanut butter chip cookies recipe started with these ingredients…
- Triple Chocolate Fudge Cake Mix – Chocolate Fudge cake mix can be substituted.
- Reese’s Peanut Butter Chips
- Butter – Vegetable Oil or Canola Oil can be substituted.
- Eggs
That’s it. So simple!
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Pin ItHow to Make Chocolate and Peanut Butter Chip Cookies
Believe me, preparing these simple chocolate peanut butter chips cookies made with cake mix is going to be so easy!
Here’s what you’ll do…
1. Mix your Cake Mix, Butter, and Eggs until well combined.
2. Then stir in your Reese’s Peanut Butter Chips with a large spoon.
3. Cover your dough, and chill it in the refrigerator for 2 hours.
4. Line large baking sheets with parchment paper.
5. Roll your chilled cookie dough into balls, and place on your cookie sheet.
6. Bake in oven, then cool on wire racks. Easy peasy!
You can always count on my easy cake mix cookies recipes to deliver big crowd pleasing flavors.
Scroll down for the printable recipe card with detailed, step-by-step instructions.
Make Ahead Tips
These chocolate fudge cookies are SO easy to prep ahead of time! Your chocolate fudge cookie dough can be made ahead of time and stored covered in the refrigerator up to 2 days prior to baking.
Want to make your cookie dough even sooner? Simply use my simple instructions for How to Freeze Cake Mix Cookies!
Storage Tips
After baked, these chocolate and peanut butter chip cookies will last well at room temperature. You can store them covered in an airtight container, for up to 3 days. That makes these easy Christmas cookies perfect for your busy holiday baking schedule!
Reviews
Here’s what your frugal friends are saying about this easy chocolate peanut butter chip cookies recipe…
One reader writes: “Yummy treat”
Andie writes: “I tried it! It came out Amazing, according to my 4 year old granddaughter.”
Beverly writes: “These are delicious!”
Shannon writes: “So yummy & easy!”
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Did You Enjoy This Recipe? ⭐️⭐️⭐️⭐️⭐️ Leave a comment & review below!
Chocolate Peanut Butter Chip Cookies
Ingredients
- 13.25 ounces Betty Crocker Triple Chocolate Fudge Cake Mix, (if using a 15.25 oz. box, increase butter to 1/2 cup)
- 1/3 cup Melted Butter, (Vegetable or Canola Oil can be substituted)
- 2 large Eggs
- 1 1/4 cups Reese’s Peanut Butter Chips, (10 ounces)
Instructions
- Gather your ingredients.
- Combine Cake Mix, Melted Butter (or oil), and Eggs in large mixing bowl, and mix with hand mixer or stand mixer until well combined.
- Stir in Reese’s Peanut Butter Chips with large wooden spoon.
- Cover dough and chill in refrigerator for 2 hours.
- After dough has chilled, preheat oven to 350 degrees.
- Line large baking sheets with parchment paper.
- Roll cookie dough into 1 1/2 tablespoon sized rounded balls and transfer to cookie sheet.
- Bake on center oven rack for 7 – 13 minutes, or until done. (Note: Bake on the shorter end of the time range for non-stick cookie sheets & longer end of the time range for aluminum cookie sheets.)
- Remove from oven and allow to cool on cookie sheets for 5 minutes.
- Transfer cookies to wire racks to finish cooling, and ENJOY!
Notes
- Butter: When it comes to cake mix cookies, salted or unsalted butter can be used, as the cake mix will have a little salt in it. However, I’ve found that salted butter will result in superior flavor.
- Make Ahead Tips: These cake mix cookies are SO easy to prep ahead of time! Your chocolate cookie dough can be made ahead of time and stored covered in the refrigerator up to 2 days prior to baking. Want to make your cookie dough even sooner? Simply use my simple instructions for How to Freeze Cake Mix Cookies!
- Storage Tips: After baked, these chocolate and peanut butter chip cookies will last well at room temperature. You can store them covered in an airtight container, for up to 3 days.
- FAQ’s: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
Like this recipe? Rate & comment below!
This is so easy and is so good. Like to have more recipe’s like this.
I’m so glad you enjoyed them! You can find even more easy cake mix cookie recipes here:
https://thefrugalgirls.com/cake-mix-cookie-recipes