Cake Mix Peanut-Fudge Cookies

Dairy Free
Health score
1%
Cake Mix Peanut-Fudge Cookies
55 min.
36
145kcal

Suggestions


If you're on the hunt for a delightful dessert that combines the rich flavors of chocolate and peanut butter, look no further than these Cake Mix Peanut-Fudge Cookies! This easy-to-make recipe is perfect for anyone who loves a sweet treat without the hassle of traditional baking. With just a few simple ingredients, you can whip up a batch of cookies that are sure to impress your family and friends.

What makes these cookies truly special is their unique texture and flavor profile. The use of Betty Super Chocolate Fudge Cake Mix provides a moist and fudgy base, while the addition of candy-coated peanut butter pieces adds a delightful crunch and burst of sweetness. Coarsely chopped salted peanuts bring a savory element that perfectly balances the sweetness, making each bite a delicious experience.

Not only are these cookies dairy-free, but they also come together in just under an hour, making them an ideal choice for last-minute gatherings or a cozy night in. With 36 servings, there's plenty to share—or keep all to yourself! Whether you're serving them at a party or enjoying them with a glass of almond milk, these Cake Mix Peanut-Fudge Cookies are sure to become a favorite in your dessert repertoire. So grab your mixing bowl and get ready to indulge in a cookie that’s as fun to make as it is to eat!

Ingredients

  • box chocolate cake mix 
  • 0.3 cup butter softened
  •  eggs 
  • cups peanut butter candy pieces (from 1-lb 1.25-oz bag)
  • cup roasted peanuts salted coarsely chopped

Equipment

  • bowl
  • baking sheet
  • oven
  • hand mixer

Directions

  1. Heat oven to 350°F (325°F for dark or nonstick cookie sheets). Spray cookie sheets with cooking spray. In large bowl, beat cake mix, butter and eggs with electric mixer on low speed just until moistened. Stir in peanut butter pieces and peanuts.
  2. Drop dough by rounded tablespoonfuls 2 inches apart onto cookie sheets.
  3. Bake 7 to 10 minutes or until edges are set and tops appear dry. Cool 2 minutes; remove from cookie sheets. Cool completely. Store covered.

Nutrition Facts

Calories145kcal
Protein9.13%
Fat49.49%
Carbs41.38%

Properties

Glycemic Index
1.44
Glycemic Load
3.09
Inflammation Score
-2
Nutrition Score
3.4443478238485%

Nutrients percent of daily need

Calories:145.36kcal
7.27%
Fat:8.38g
12.89%
Saturated Fat:2.84g
17.74%
Carbohydrates:15.76g
5.25%
Net Carbohydrates:14.8g
5.38%
Sugar:10.16g
11.29%
Cholesterol:9.09mg
3.03%
Sodium:160.11mg
6.96%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:3.48g
6.95%
Manganese:0.24mg
11.89%
Phosphorus:75.04mg
7.5%
Vitamin B3:1.43mg
7.16%
Copper:0.12mg
5.97%
Magnesium:22mg
5.5%
Folate:19.46µg
4.87%
Iron:0.73mg
4.04%
Fiber:0.96g
3.85%
Selenium:2.63µg
3.75%
Vitamin B1:0.05mg
3.55%
Vitamin B2:0.06mg
3.39%
Potassium:112.82mg
3.22%
Calcium:31.26mg
3.13%
Zinc:0.33mg
2.19%
Vitamin E:0.33mg
2.18%
Vitamin A:88.74IU
1.77%
Vitamin B5:0.18mg
1.76%
Vitamin B6:0.03mg
1.54%
Vitamin K:1.08µg
1.03%