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.
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.
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.
Can I use crunchy peanut butter?
Yes. In fact, that’s what I used. Totally delicious and provides an enticing texture change.
How to Store Leftover Cake-Mix Cookie Bars
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.
Delicious Cake Mix Cookie Bars
Ingredients
- 1 package plain yellow cake mix
- 1/2 cup butter melted
- 1 cup creamy peanut butter
- 2 eggs
- 1 12 ounces package semi-sweet chocolate chips
- 1 14 ounces can sweetened condensed milk
- 2 tablespoons butter
- 2 teaspoons vanilla
Instructions
- Preheat oven to 325°F. Set aside an ungreased 9"x13" metal pan.
- 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.
- In a small pot, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.
- 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.
- Bake for 20-25 minutes. Cool completely before cutting into bars.
- These cookie bars are amazing when eaten warm, but are just as good cooled. Serve with a tall glass of milk, and enjoy. You know you want one!
Notes
- 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.
- For a texture change, use crunchy peanut butter. Totally delicious. In fact, that’s what I used! For a slightly healthier option, use all-natural peanut butter.
I’m making them now. The chocolate filling is to die for. This is my new go to recipe. So easy and I can keep ingredients on hand.
I’m not rating this. I had no idea this would have so much chocolate I should’ve read the recipe better before buying and starting to make this. I think the chocolate layer could be reduced by half. For sure not a diabetic friendly cookie bar lol
I didn’t see that it was listed as diabetic friendly. I must have missed something.
I making these now. It’s the third time. I send them to my son’s job, the guys there love them. I felt peanut butter and chocolate ratio were perfect. The only difference is I used a glass cake because that is all I had, obviously they came out perfect.
Thanks so much for letting me know Ruth, so happy you like those bars!
We do not spray pan keep from sticking right
That’s right Sam—you leave the pan ungreased. It actually helps the crust form just the way it should, and the bars release nicely once they’ve cooled.
package of cake mix. Do you just add the dry cake mix or do you have to make it make the cake mix according to their instructions?
would love to make this I don’t want to mess it up. It sounds to me like you add the dry ingredients.
Thanks you.
Hi Eunice – You just add the dry cake mix along with the butter, peanut butter, and eggs—no need to prepare it like you would for a traditional cake. It’s as simple as mixing them together for this recipe. Enjoy!
I just put these in the oven. I used a disposable aluminum pan. I think I have extra peanut butter and choc chips, as I used up what I had.
Can’t wait to try them!
Hi Lynne – That sounds awesome—I love the disposable pan trick for easy cleanup. Hope they turn out nicely!
Easy to make. I made two pans of these for our men’s club Monday work day here in SW Florida. Of course I will cook and cut into bars so I can have some and they won’t know🤣
Love it! Thanks for reading and enjoying.
can I use milk chocolate chips
Hi Sandra – yes of course, it will just be a bit sweeter. Enjoy!