Peanut Butter Chocolate Chip Cookie Bars (Cake Mix) — Ridiculously Easy, Ridiculously Good
Two bowls, one pan, zero drama. These Peanut Butter Chocolate Chip Cookie Bars (Cake Mix) are what happens when dessert stops pretending to be complicated.
They’re chewy in the center, crisp at the edges, and loaded with peanut butter richness and melty chocolate. You’ll trick people into thinking you baked for hours—meanwhile you spent 10 minutes and used a boxed mix.
Want applause without the stress? This is your move.
The Secret Behind This Recipe
The shortcut magic is in the cake mix.
It delivers structure, sweetness, and guaranteed rise so you don’t need to measure flour, sugar, or leaveners. Add creamy peanut butter for fat and flavor, and you transform a standard mix into a bar with cookie-like chew and brownie-like fudginess.
A splash of milk keeps the dough pliable, while brown sugar adds caramel notes and extra moisture. Chocolate chips?
Non-negotiable. The result: bakery-level bars with a nostalgic flavor, made with pantry staples.
Peanut Butter Chocolate Chip Cookie Bars (Cake Mix) — Ridiculously Easy, Ridiculously Good
Course: Desserts16 bars
servings10
minutes20
minutes270
kcalIngredients
1 box yellow cake mix (15.25 oz)
1/2 cup creamy peanut butter (not natural, for best texture)
1/3 cup unsalted butter, melted (or 1/3 cup neutral oil)
2 large eggs
1/4 cup brown sugar (light or dark)
2–4 tablespoons milk (as needed to loosen dough)
1 cup semi-sweet chocolate chips
1 teaspoon vanilla extract (optional but recommended)
1/4 teaspoon fine salt (skip if using salted butter)
Flaky salt for finishing (optional, highly satisfying)
Directions
- Prep the pan: Preheat oven to 350°F (175°C). Line a 9×9-inch baking pan with parchment, leaving overhang for easy lifting. Lightly grease.
- Mix the wet stuff: In a large bowl, whisk eggs, melted butter, peanut butter, vanilla, and brown sugar until smooth and glossy.
- Add the dry mix: Sprinkle in the cake mix and salt. Stir with a sturdy spatula. The dough will be thick—this is correct.
- Adjust texture: Add milk 1 tablespoon at a time until the dough is spreadable but still dense. Think thick cookie dough, not batter.
- Fold the chips: Stir in chocolate chips, saving a small handful for the top.
- Pan it: Press dough evenly into the prepared pan. Scatter remaining chips on top. Add a pinch of flaky salt if you’re into that “bakery flex.”
- Bake: 20–25 minutes, until edges are set and golden and the center looks just barely underdone. A toothpick should come out with moist crumbs, not wet batter.
- Cool and slice: Cool in the pan for 20–30 minutes, then lift out and cut into 16 bars. Warm bars = gooey. Fully cooled bars = clean cuts. Choose your adventure.
Storage Instructions
- Room Temp: Store in an airtight container for 3–4 days. They stay soft thanks to the peanut butter and brown sugar.
- Fridge: Up to 1 week.
Let come to room temp or microwave 10–12 seconds for that fresh-baked vibe.
- Freezer: Wrap bars individually and freeze up to 2 months. Thaw overnight or zap in the microwave 20–30 seconds.
Wholesome Benefits
- Protein boost: Peanut butter adds a bit of protein and satiety, so one bar actually feels satisfying.
- Controlled sweetness: Using semi-sweet chips and balancing with a pinch of salt keeps flavor from tipping into cloying.
- Portion-friendly: Pre-sliced bars make it easy to share—or not.
Your call.
Nutrition Stats
Approximate per bar (1 of 16):
- Calories: ~270
- Total Fat: ~14g
- Saturated Fat: ~6g
- Carbohydrates: ~32g
- Sugar: ~21g
- Protein: ~5g
- Sodium: ~240mg
- Fiber: ~2g
These values vary by cake mix brand, peanut butter type, and exact chocolate chips used. If you’re tracking macros, plug your specific labels into a nutrition calculator for precision, FYI.
What to Avoid
- Natural peanut butter with oil separation: It can cause greasy, crumbly bars.
Use a no-stir creamy peanut butter for best texture.
- Overbaking: Dry bars are sadness in square form. Pull them when the center still looks slightly soft.
- Too much milk: You want a thick dough, not pourable batter.
Add milk gradually.
- Skipping salt: A tiny bit of salt makes the flavors pop. Don’t deprive yourself.
Creative Twists
- Peanut Butter Swirl Top: Microwave 2 tablespoons peanut butter until runny, drizzle over the dough, and swirl with a knife before baking.
- Monster Bar Vibes: Add 1/3 cup mini M&M’s and 1/4 cup chopped peanuts for color and crunch.
- Double Chip: Use half semi-sweet, half peanut butter chips.
Overkill? Maybe.
Worth it? Absolutely.
- Salted Pretzel Crunch: Press a handful of crushed pretzels on top pre-bake for sweet-salty magic.
- Gluten-Friendly Option: Use a gluten-free yellow cake mix; texture stays surprisingly similar.
- Dairy-Free Swap: Use oil instead of butter and dairy-free chips.
Check your cake mix for dairy content, IMO.
- Banana Boost: Replace 2–3 tablespoons of milk with mashed ripe banana for a peanut-butter-banana twist.
FAQ
Can I use a chocolate cake mix instead?
Yes. You’ll get a richer, brownie-like base with peanut butter flavor shining through.
Reduce chocolate chips to 3/4 cup so it doesn’t turn into a chocolate avalanche.
What if I only have natural peanut butter?
Stir it aggressively to reincorporate the oil, then add an extra tablespoon of flour or reduce the melted butter slightly. Texture may be crumblier but still tasty.
How do I make these extra thick?
Bake in an 8×8-inch pan and add 3–5 extra minutes.
Keep an eye on the center to avoid underbaking.
Can I halve the recipe?
Yes—use a loaf pan, one egg, and half of each ingredient. Start checking for doneness at 16–18 minutes.
Why are my bars dry?
Most likely overbaking or using too little fat.
Next time, pull them earlier, add a tablespoon more milk, or swap oil for butter for extra moisture.
Do I need a mixer?
Nope. A bowl and spatula are fine.
The dough is thick, but it comes together quickly with a little elbow grease.
How do I get perfect clean slices?
Let bars cool completely, then use a sharp knife wiped clean between cuts. For bakery-level edges, chill 30 minutes before slicing.
Wrapping Up
These Peanut Butter Chocolate Chip Cookie Bars (Cake Mix) deliver maximum payoff with minimum effort—chewy, rich, chocolatey, and weeknight-friendly.
Keep a box of cake mix and a jar of peanut butter on standby, and you’re basically five steps from dessert hero status. Bake them for a party, a potluck, or just because Tuesdays deserve better.
Warm square, cold milk, zero regrets.
