[pinit] I love the start of the fall baking season so much that I’m afraid that I’m going to use it up. Or use you and your patience for me … up. I love to roll out pie crust and bake apples in it. It’s messy and fragrant and warm. It takes time and even maybe some patience. And I always hope that you’re up for doing it with me. But sometimes? Sometimes you just need something to be super quick & easy. Near-instant gratification has its place in fall, too. It is in that spirit that I present these gluten free peanut butter cake mix chocolate chip cookies. If I told you that they take 5 minutes to throw together (really) and another 12 minutes to bake, you’d know me well enough to know that I don’t lie, right? I may kid and I may joke, but lie? Never.
Peanut butter cookies are nothing new around here (remember when we made them without flour?) The cookie dough can sometimes be a little challenging to work with (worth the trouble, of course, but still). So let’s make them with a vanilla cake mix (make your own, or use a box and if your box is less than 16 ounces just add a bit more all purpose gluten free flour to make up the extra ounce or so) and just add some peanut butter, butter and eggs (and a hint of vanilla). These peanut butter cookies aren’t crunchy, like peanut butter cookies usually are. They’re thick and chewy, with lightly crisp edges. And of course the chocolate chips balance out the deep peanut butter taste in all the right ways.
You won’t believe how easy this magic cookie dough is to work with. Smooth but not too greasy, it doesn’t crumble at all even though it has a full cup of smooth natural peanut butter in it.
The cookies are ready in 12 minutes flat at 325°F. You could bake them in probably less than 10 minutes at 350°F, but the bottoms are much more likely to turn black. So keep those bottoms (and edges!) brown, and bake these super easy cookies low and just a bit slow(er).
Gluten Free Peanut Butter Cake Mix Chocolate Chip Cookies
1 (16-ounce) box gluten-free yellow cake mix, or 1 recipe Make-Your-Own Vanilla Cake Mix (page 193 of Gluten-Free on a Shoestring Quick & Easy)
1 cup (227 g) smooth natural peanut butter
4 tablespoons (56 g) unsalted butter, at room temperature
1 teaspoon pure vanilla extract
2 eggs (120 g out of shell) at room temperature, beaten
6 ounces semi-sweet chocolate chips, tossed with 1 teaspoon cornstarch
Preheat your oven to 325°F. Line a rimmed baking sheet with unbleached parchment paper and set it aside.
In a large bowl, place the cake mix, and whisk to break up any lumps. In a small saucepan or microwave-safe bowl, place the peanut butter and unsalted butter, and melt, stirring frequently, over medium-low heat. Create a well in the center of the cake mix, and add the melted peanut butter mixture, and then the vanilla and the eggs, mixing well after each addition. The dough will be thick and relatively stiff. Add the chips and cornstarch, and mix until the chips are evenly distributed throughout the dough.
Scoop 1 ounce pieces of the dough, press together, then roll into a ball and press into a disk. Place on the prepared baking sheet 1 inch apart. Bake the cookies in the center of the oven for about 12 minutes, or until they are just beginning to brown on the underside and the edges, and are set in the center. Allow the cookies to cool for at least 5 minutes on the baking sheet before transferring them to a wire rack to cool completely.