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Peanut Butter Cookie Chocolate Dump Cake

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  • Prep 15 min
  • Total 60 min
  • Servings 12
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Peanut butter cookies are good, chocolate cake is good; combine them, and you’re looking at a doubly delicious dessert specifically designed to deliver maximum happiness with every bite.
Updated Apr 21, 2017
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  • 1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
  • Vegetable oil, water and egg called for on cookie mix pouch
  • 1 box (3.4 oz) Jell-O™ chocolate flavor instant pudding & pie filling mix
  • 1 1/2 cups milk
  • 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix


  • 1
    Heat oven to 350°F. Spray bottom and sides of 13x9-inch pan with cooking spray.
  • 2
    In medium bowl, stir cookie mix, oil, water and egg until soft dough forms. In large bowl, beat pudding mix and milk with whisk 2 minutes. Stir in cake mix until combined. Spread cake batter evenly in pan. Top cake batter evenly with rounded tablespoons cookie dough.
  • 3
    Bake 40 to 45 minutes or until toothpick inserted in center of cake comes out clean, covering cake with foil halfway through baking if cookies begin to turn dark brown on top. Serve warm or at room temperature.

Expert Tips

  • tip 1
    Serve cake slices à la mode with a scoop of vanilla ice cream and a drizzle of hot fudge sauce.
  • tip 2
    Store cake tightly covered at room temperature up to 2 days.

Nutrition Information

No nutrition information available for this recipe
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