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.
If you're looking for the best peanut butter blossom cookie recipe out there, then this easy blossom cookie recipe is it. Just 5 ingredients that come together quickly and taste incredible- what could be better?
Blossom cookies are by far my most favorite Christmas cookie, and for years, I would look forward to finding them at my grandma's house when we went to her Christmas parties, but those days are long gone and nothing but fading memories now.
I tried for years to recreate the delicious tender cookie with peanut butter flavor and this cake mix cookie recipe is the closest that I have ever gotten to the ones that I remembered from my youth.
Why This Recipe Works
- 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.
Boxed yellow cake mix- This will give us a great cookie base full of flour, leavening agents, and flavors, without all of the added work. You can swap out the cake mix for a different flavor if desired.
Eggs- Used as a binder to hold the dough together so that the cookies aren't too crumbly.
Peanut butter- You will want to use creamy peanut butter for added flavor.
Vegetable oil- Your cookies will need fats to stay moist so we use vegetable oil as our fat of choice.
Hershey Kisses- The center of peanut butter blossomed is a Hershey kiss. Usually, a milk chocolate one but with there being so many different flavor varieties out there now, feel free to mix things up.
For the exact amounts needed, please see the recipe card below.
🍽 Equipment Needed
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Check out how to make cake mix peanut butter blossoms with these simple step-by-step instructions:
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.
Add the peanut butter, dry cake mix, eggs, and oil to a large mixing bowl.
Mix until combined. The dough will be thick.
Scoop out dough by the one tablespoon measure, and roll it into little balls.
Optionally you can roll them into some granulated sugar.
Place the cookie dough balls on the baking sheet at least 2 inches apart.
Bake in the oven for 10-12 minutes.
Right after pulling the cookies from the oven, press an unwrapped Hershey's Kiss into the center of each ball.
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.
🍴 Recipe Tips
Making these Betty Crocker peanut butter blossoms is super simple and easy. All you have to do is mix the ingredients together and roll out evenly sized balls. Place on a sheet and bake before topping with the Hershey Kiss.
The Hershey Kiss goes into the cookie balls after the cookies have baked so that it doesn't melt. When pressing them into the cookies, you don't want to push them all of the way down (well, you could), but pressing them about halfway is fine too.
The Hershey kisses will immediately start to soften thanks to the warm cookies, but they will hold shape unless bumped into something or touched, so after adding the Kisses, let them rest for about an hour as the chocolate softens and rehardens enough to not cause a mess everywhere.
After your cookies have completely cooled and the chocolate is no longer soft to the touch, store your Hershey Kiss cookies in an airtight container at room temperature.
Peanut butter blossom cookies are a simple peanut butter cookies that 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.
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.
More great cookie recipes to try
- Santa's Favorite Cookies
- Triple Berry Muffin Mix Cookies
- 4 Ingredient Oatmeal Cookies
- Cherry Chip Cake Mix Cookies
Cake Mix Peanut Butter Blossoms
- 1 box (15.25oz) Yellow cake mix ($1.00)
- 1 cup Creamy peanut butter ($0.83)
- 2 large Eggs ($0.16)
- ½ cup Vegetable oil ($0.24)
- 30 Hershey Kisses, unwrapped ($2.98)
- Preheat your oven to 350 degrees F and line a baking sheet with parchment paper or spray with non-stick cooking spray. Set aside.
- In a large bowl, mix together the cake mix, peanut butter, eggs, and oil until a thick dough forms.
- Scoop the dough out into little balls 1 tablespoon in size. *Optionally, you can roll them into granulated sugar if desired.
- Line the cookie dough balls on the baking sheet allowing about 2 inches of space between each.
- Bake in the oven for 10-12 minutes.
- Immediately press an unwrapped Hershey kiss into the center of each ball and allow the cookies to rest on the baking sheet for about 5-10 minutes before transferring to a wire rack to finish cooling completely.
- Eat warm for a soft cookie and melted chocolate bite of deliciousness or let them cool and set completely before eating or storing.
- The Hershey kiss is added after baking so that it doesn't melt. It will soften greatly in the warm cookie, so allow it to rest for about an hour or so to harden and set again.
- If desired you can roll your cookie dough balls in granulated sugar (or colored sugar) before baking.
- Storage. Keep your cookies stored in an airtight container for up to a week.
- Freezing. These cookies once cooled and set can be frozen for up to 3 months in an airtight container. Just thaw before eating.