As a busy working mother, my mom had little time for scratch baking, relying on mixes for many of our home-baked treats. Her peanut butter cookies involve a box of yellow cake mix, eggs, oil, and Jif peanut butter, and they are just as delicious to me as ones made completely from scratch.
Whether you bake completely from scratch or from mixes, what really matters is that you make things for the people you love. These cookies, adapted from a recipe from Better Homes & Gardens to include some vanilla extract, are bound for my goddaughter Maureen and her little sister Margo. I suspect they’ll enjoy them just as much as they would cookies made completely from scratch.
- 1 box white cake mix*
- 1 egg
- 8 tablespoons butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup sprinkles
*I used Duncan Hines cake mix; your dough may take longer to chill depending on which brand of mix you use.
In a large bowl, stir together cake mix, egg, melted butter, and sprinkles. Cover and chill for 30 minutes or until dough is easy to handle.
On a very lightly floured surface, roll dough into a log about 2 inches wide. Wrap in plastic and chill until completely firm, about 30 minutes in the freezer or 1 hour in the fridge.
Preheat oven to 375 degrees. Line three baking sheets with parchment paper.
Remove plastic wrap from dough and slice into 1/4-inch slices. Place cookies on prepared sheets, leaving about 2 inches between each cookie, as they spread when baking.
Bake for 9-11 minutes, until edges are light golden brown. Remove from oven and cool on baking sheets for 3 minutes, then remove to a wire rack to cool completely.
Store in an airtight container at room temperature.