1cake mix box ( 15 oz - 432 g) (I used yellow cake)
1cup(250 g) peanut butter(see notes for substitute)
1/2cup(115 g) unsalted butter,softened (1 stick)
Mix with an electric mixer on medium speed all ingredients until everything is well incorporated, about 3 minutes.
Form a disk and place the dough between two pieces of parchment paper. Roll out dough to 1/2 inch thick. Refrigerate for 15 minutes.
Remove dough from the refrigerator. Cut into desired shapes with cookie cutters. Place the cut cookies on a baking sheet lined with parchment paper and refrigerate for 15 more minutes.
Preheat the oven to 350 °F (180º C).
Bake the cookies for 8-10 minutes or until the edges are lightly brown. Remove from oven and let them cool on the baking sheet for 10 minutes. Then place on a wire rack to cool completely.
When cookies are completely cool, decorate to your taste. I decorated them as a ghost. I used white and black cookie icing and edibles little eyes.
STOREcookies in an airtight container at room temperature for up to 3 days. MAKE AHEAD:You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. GLUTEN-FREE: Use a Gluten-Free cake mix.DAIRY-FREE: Use your favorite plant-based, dairy-free, or vegan butter. My favorite dairy-free butter brands for baking are:
NUT-FREE: Use a peanut-free spread. I like WOWBUTTER and Field Trip Chickpea Butter.If you're making this recipe, please read the whole post content to get lots of tips, tricks, variations, frequently asked questions, and step-by-step photos.★ Did you make this recipe? Don't forget to give it a star rating below!Please note that nutritional information is a rough estimate, and it can vary depending on the products used.