These ultra chewy cookies are thick and fudgy like a brownie. They have a creamy peanut butter taste and are so incredibly easy to make.
It’s interesting how things calm down during the summer. Everyone seems to move at a slower pace. Most people aren’t as focused on work, but rather seem to be on vacation mode. The lovely weather is a good excuse to be distracted or perhaps the longer days make you feel like you have more time to get things done, so you don’t move as fast. Whatever the reason, summer is a good time to be lazy and take the time to “smell the roses.”
And speaking of lazy, here’s a great recipe for when the kids are nagging you for cookies and you don’t want to get off the couch. Just 4 ingredients, one bowl, and less than 10 minutes in the oven and you’ve got fresh baked cookies!
These chocolate peanut butter cookies have a truly homemade taste with a fraction of the work. The recipe is from an old Kraft Canada magazine I clipped years ago and it was time I tried it. Chocolate cake mix is the main ingredient and the addition of cream cheese makes this recipe unique compared to most cake-mix cookies. The tanginess from the cream cheese cuts the sweetness from the cake mix, which I really like because I find cake mixes tend to be a little too sweet for me. Then there is simply peanut butter for flavor and an egg to hold everything together.
The texture of these cookies is super soft and chewy. The taste is sweet, chocolatey, and nutty with a slight saltiness from the peanut butter. The brownie-like texture gives a new spin to a typical peanut butter cookie and the criss-cross design gives it an old-school feel.Print
Chewy Chocolate Peanut Butter Cookies
- Prep Time: 10 min
- Cook Time: 8 min
- Total Time: 18 minutes
- Yield: makes about 22 cookies
- 1 box devil’s food cake mix
- 1/2 pkg. (125g) cream cheese, softened
- 1/2 cup (132g) smooth peanut butter
- 1 large egg
- 2 tbsp sugar for dipping (optional)
- Preheat oven to 375F. Line 2 baking sheets with non-stick baking mats or parchment paper.
- Place all ingredients in a large bowl. Beat with an electric mixer on low speed until combined (about 3-4 minutes).
- Using a medium cookie scoop or tablespoon, drop rounded cookie dough onto prepared baking sheets. Flatten each ball in a criss-cross pattern using the tines of a fork dipped in sugar.
- Bake for about 8 minutes or until edges of cookies are set. Cool on baking sheets for 2 minutes and remove to wire racks to cool completely.
Store leftover cookies in an airtight container at room temperature for up to 5 days.