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.
Recipe: $6.40 | Per Serving: $0.21 | Yields: 30 cookies
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 cookies 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 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.
🥘 Ingredients
Ingredient Notes:
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.
Peanut butter- You will want to use creamy peanut butter for added flavor. Then take your leftover peanut butter and try your hand at our Peanut Butter and Jelly Bread Pudding.
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 specific ingredients and measurements, please see the recipe card below.
🔪 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.
🍴 Recipe Tips
- Mixing the Dough- Creating these Betty Crocker peanut butter blossoms is a breeze. Start by mixing all the ingredients together until well combined. Then, roll the dough into evenly sized balls.
- Baking the Cookies- Place the dough balls onto a baking sheet and bake them until they're done. This step ensures that the cookies have a firm base before adding the Hershey Kisses.
- Adding the Hershey Kisses- Once the cookies are baked, remove them from the oven. Press Hershey Kisses into the center of each cookie. Be careful not to push them all the way down; halfway is sufficient.
- Allowing Them to Set- While the warm cookies will immediately soften the Hershey Kisses, they will retain their shape if left undisturbed. After adding the Kisses, let the cookies rest for about an hour. This allows the chocolate to soften and reharden, preventing any mess when handling the cookies later on.
👩🏻🍳 Storage
Cooling Process: Allow your Hershey Kiss cookies to cool completely until the chocolate is no longer soft to the touch.
Storage Method: Store the cookies in an airtight container at room temperature for up to 1 week.
💭 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.
❤️ More Delicious Cookie Recipes
If you tried these Cake Mix Peanut Butter Blossoms, please leave a ⭐️ star rating and share your feedback in the 📝 comments section below. I would truly appreciate it!
📖 Recipe
Cake Mix Peanut Butter Blossoms
Equipment
- Measuring Spoons or Cookie Scooper
Ingredients
- 1 box (15.25oz) 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 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.
Notes
- 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.
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 🙂