Delicious Cake Mix Cookie Bars

Name: Delicious Cake Mix Cookie Bars
Prep time: 5 min
Cook time: 20 min
Ingredients: 1 package plain yellow cake mix; 1/2 cup butter (melted); 1 cup creamy peanut butter; 2 eggs; 1 12 oz package semi-sweet chocolate chips; 1 14 oz can sweetened condensed milk; 2 tbsp butter; 2 tsp vanilla

With just a few ingredients you can have a delicious cake or ooey gooey cookies, like these Chocolate-Peanut Butter Cake-Mix Cookie Bars. This cake-mix cookie-bar recipe is pure decadence and incredibly simple to make!

I love all of the different things you can do with a basic yellow cake mix. You can easily make cookie bars with cake mix. With just a few ingredients you can have a delicious cake or ooey gooey cookies, like these Chocolate-Peanut Butter Cake Mix Cookie Bars.

I’m all about easy recipes with few ingredients. This Chocolate-Peanut Butter Cake Mix Cookie Bars recipe is one of my absolute favorites. If you LOVE that combination of peanut butter and chocolate, you’ll definitely want to check out these recipes for Decadent Dark Chocolate Brownies with Fluffy Peanut Butter Frosting, No Bake Chocolate Peanut Butter Mini Cakes and Chocolate Peanut Butter Banana Breakfast Shakes.

See how to make these amazing cookie bars:

Why You Will Love This Recipe

You can make it with only a few easy-to-find ingredients.
Chocolate and peanut butter are a classic combo.
You’ll be amazed at what you can do with just your basic yellow cake mix
They can be served warm and gooey or cold and dense. They taste just as good either way.

Prep Time: 5 minutes
Bake Time: 20 minutes
Serves: 16

Ingredients

Told you there were only a few ingredients!

1 package plain yellow cake mix
1/2 cup butter, melted
1 cup creamy peanut butter
2 eggs
1 (12 oz) package semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
2 tbsp butter
2 tsp vanilla

Instructions

1. Preheat oven to 325°F. Set aside an ungreased 9″x13″ metal pan.

2. Stir and combine cake mix, melted butter, peanut butter, and eggs in a large bowl using an electric mixer or a wooden spoon. The batter will be thick. Press this into the pan, reserving 1 1/2 cup of the mixture to crumble on top.

3. In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.

4. Spread chocolate mixture over the cookie crust in the pan, and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.

5. Bake for 20-25 minutes. Cool completely before cutting into bars.

Variations

This recipe lends itself well to the bulk section of your grocery store. One reader added M&Ms to the bottom layer of the cake. I have yet to try this but it sounds amazing (and crunchy!). And while I sing the praises of the yellow cake mix, you can replace it with other cake mixes, such as chocolate, devil’s food, or even a flavored cake mix like peanut butter or chocolate fudge. Depending on just how much you love chocolate and peanut butter, you may want to adjust the amount of both if you go with flavored mixes. If you would like a slightly healthier option, use all-natural peanut butter.

FAQs

Can I use crunchy peanut butter?

Yes. In fact, that’s what I used. Totally delicious and provides an enticing texture change.

Can I substitute a different milk for the sweetened condensed stuff?

You could, though I recommend sticking with what the recipe calls for. Doing so delivers the sweetness and texture you’ll enjoy. Evaporated or fat-free milk is thinner and not as sweet. Healthier? Yep. But not as tasty.

Can I scale up the recipe?

Yes, but you may need to extend the cooking time. Use the toothpick test to tell whether it’s done. I would also recommend rotating the pan halfway through baking to ensure it’s done evenly.

These cookie bars will stay soft and chewy, even after they cool. Just make sure that you store them cooled in an airtight container or wrap them individually in plastic or aluminum. If you plan on eating them in a couple of days, store the cookies in a cool, dry place, like a cupboard or pantry. You can refrigerate them to keep them fresh for a few days longer. You can also freeze the cookies. Store them as you would above (you can also place the wrapped cookies inside an airtight container for double the protection) then place them in the freezer, where they should last for up to 3 months. To thaw, move them from the freezer to the fridge, keep them there overnight.