These easy cake mix peanut butter blossom cookies are super simple and easy to make. Perfect for the holidays or any time of the year when cravings strike.
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Peanut butter blossoms with yellow cake mix offer a delightful twist on a classic recipe, combining soft, chewy Cake Mix Peanut Butter Cookies and a sweet, chocolatey Hershey's Kiss on top.
We enjoy making Recipes with Boxed Cake Mixes like our Cherry Chip Cake Mix Cookies, Cake Mix Mug Cakes, and Microwave Ice Cream Cone Cupcakes but these festive cookies are a favorite.
This easy recipe allows you to whip up a batch in no time, perfect for busy bakers or those with a sweet tooth, especially during the busy holiday season!
These Cake Mix Peanut Butter Blossoms are a fantastic treat for peanut butter and chocolate lovers alike. Whether for a holiday celebration or a simple afternoon snack, they're sure to please with their delightful taste and iconic appearance.
For more peanut butter cookies be sure to try our Peanut Butter Butterfinger Cookies and Fluffernutter Peanut Butter Cookies.
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💛 Why You'll Love This Recipe
- They're perfect bites of heaven. These cookies are tender, moist, soft, and chewy with a soft Hershey Kiss in the middle. Every bite is incredible.
- They taste great for days. Some cookies can go stale too soon, but these cookies are something you won't mind snacking on for days, assuming that they last that long.
- A recipe you'll want to share. This is a recipe you'll want to hand down for generations because of how simple and tasty they are.
🛒 Ingredients
Boxed yellow cake mix. Creates an easy cookie base with built in flour and leavening. You can swap in another cake mix flavor if desired.
Peanut butter. Creamy peanut butter works best for flavor and texture. Use any leftovers in our Peanut Butter and Jelly Bread Pudding.
Hershey Kisses. The classic center of peanut butter blossoms. Milk chocolate is traditional, but feel free to try different Kiss flavors.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use store-brand cake mix and peanut butter: Generic versions work just as well and help keep costs down.
Buy Kisses during holiday sales: Hershey Kisses are often discounted after holidays and store perfectly for baking later.
Stretch the batch: Make slightly smaller dough balls to get more cookies without increasing ingredients.
🥄 Instructions for Cake Mix Peanut Butter Blossoms
Step 1: Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or spray with nonstick cooking spray. Set the baking sheet aside.
Step 2: Add the peanut butter, dry cake mix, eggs, and oil to a large mixing bowl.
Step 3: Mix until combined. The dough will be thick.
Step 4: Scoop out dough by the one tablespoon measure, and roll it into little balls.
Optionally you can roll them into some granulated sugar.
Step 5: Place the cookie dough balls on the baking sheet at least 2 inches apart.
Step 6: Bake in the oven for 10-12 minutes.
Step 7: Right after pulling the cookies from the oven, press an unwrapped Hershey's Kiss into the center of each ball.
Step 8: Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Eat warm or let set before storing or eating.
👩🏻🍳 Expert Tips
- Mix and shape evenly. Mix the dough until combined, then roll into evenly sized balls for consistent baking.
- Bake before adding chocolate. Bake the cookies first so they have a firm base before adding the Hershey Kisses.
- Press gently. Add the Kisses right after baking, pressing them in only halfway so they don't sink too far.
- Let them set. The chocolate will soften at first, then firm back up as the cookies cool. Let them rest for about an hour before handling.
❄️ Storage and Make Ahead
Storage: Let the Cake Mix Peanut Butter Blossoms cool completely until the chocolate is firm. Store in an airtight container at room temperature for up to 1 week.
Make Ahead: Chill the dough for up to 24 hours before baking, or bake the cookies and store them in an airtight container a day in advance.
🥗 Side Dishes or Pairing Ideas
Serve Cake Mix Peanut Butter Blossoms with a glass of milk, hot cocoa, or coffee. These cookies also pair well with vanilla ice cream or as part of a mixed holiday cookie tray.
- Gingerbread CookiesRecipe $4.85 / Serving $0.10
- Christmas Kitchen Sink CookiesRecipe $7.68 / Serving $0.43
- Fluffernutter Peanut Butter CookiesRecipe $2.50 / Serving $0.16
- Dairy Free Crock Pot Hot ChocolateRecipe $4.50 / Serving $0.38
❓ Recipe FAQs
Peanut butter blossom cookies are simple peanut butter cookies you know and love, baked in a round ball shape and then given a Hershey Kiss pressed into the center to create a unique appearance. From an aerial perspective, the Kiss center with the peanut butter cookie around it looks similar to a flower (hence, the name.)
If stored in an airtight container at room temperature, your cookies can last about 1 week and still taste incredible. For best results, eat them when freshest.
Absolutely! I recommend freezing the cookies flat on a baking sheet before transferring to an airtight container or layering them in a plastic container with parchment paper between each.
This prevents cookies from sticking together and allows easier access when you want a fast snack. Cookies are good frozen for up to 3 months. Just thaw before eating.
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🐝 If you tried these Cake Mix Peanut Butter Blossoms, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cake Mix Peanut Butter Blossoms
Equipment
- Measuring Spoons or Cookie Scooper
Ingredients
- 1 box (15.25 ounces) yellow cake mix - ($1.00)
- 1 cup creamy peanut butter - ($0.79)
- 2 large eggs - ($0.30)
- ½ cup vegetable oil - ($0.35)
- 30 Hershey Kisses, unwrapped - ($3.96)
Instructions
- Preheat. Preheat the oven to 350°F and line a baking sheet with parchment paper or lightly grease with nonstick spray. Set aside.
- Mix dough. In a large mixing bowl, stir together the cake mix, peanut butter, eggs, and vegetable oil until a thick dough forms.
- Shape cookies. Scoop the dough into 1-tablespoon portions and roll into balls. If desired, roll in granulated sugar. Place on the baking sheet about 2 inches apart.
- Bake. Bake for 10 to 12 minutes, until the cookies are set but still soft.
- Add kisses. Immediately press a Hershey's Kiss into the center of each cookie.
- Cool. Let the cookies rest on the baking sheet for 5 to 10 minutes, then transfer to a wire rack to cool completely.
- Serve warm for melty centers or allow the chocolate to fully set before storing.
Notes
- Chocolate setting. The Kisses soften in the warm cookies. Let cookies rest about 1 hour for the chocolate to firm back up.
- Sugar coating. Rolling the dough in granulated or colored sugar before baking adds sparkle and light crunch.
- Storage. Store in an airtight container at room temperature for up to 1 week.
- Freezing. Freeze fully cooled cookies in an airtight container for up to 3 months. Thaw before serving.
Nutritional Information
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Julie says
Came out great! Made a little smaller than you specified so they only needed 9 minutes in the oven and I got 32 cookies. Thanks!
Nicole says
That's awesome! Glad you liked them 🙂