Peanut Butter Blossom cookies are a holiday staple and these cake mix peanut butter cookies are so easy to whip together. Top with Hershey kisses and you’re set! They are the easiest addition to your holiday cookie tray.
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Table of contents
Ingredients
Yellow Cake Mix: Yes, we are starting with boxed cake mix. It’s just so darn convenient to not have to measure flour, sugar, baking powder, etc. Cookies made from cake mix are a great baking hack!
Peanut Butter: You’ll need creamy peanut butter for this recipe. For cake mix peanut butter cookies, you can certainly use crunchy. For peanut butter blossoms, you’ll want creamy. Use your favorite brand or even homemade peanut butter.
Butter: For baking, I usually recommend using unsalted butter so that you can control the salt in the recipe. For these cookies, I tested with both salted and unsalted with no difference in the taste. You’ll need 1/2 cup or one stick, melted.
Eggs: For baking consistency, I recommend using large eggs. You’ll need 2.
Sugar: This will be used to coat your rolled dough balls in sugar. This is optional, but gives you that quintessential peanut butter blossom cookie. I used granulated sugar, but you could also use colored sanding sugar to give a pop of color to your cookies.
Hershey Kisses: The topper for our peanut butter blossoms, you’ll need about 24 chocolate kisses. I used the classic chocolate, but feel free to use any flavor of Hershey kiss that you like.
Equipment
- (2) Baking Pans
- Parchment Paper
- Large Mixing Bowl
- Measuring Cup
- Hand Mixer or Mixing Spoon
- Small Bowl
- Small Cookie Scoop (approximately 1 Tablespoon)
How to Make Peanut Butter Blossoms
- Start by preheating the oven to 350 degrees Fahrenheit. Line 2 half-sheet baking pans with parchment paper, and place the sugar in a small bowl and set aside.
- In a large bowl, combine cake mix, peanut butter, eggs and butter. Mix with a hand mixer or mixing spoon until ingredients are fully combined. Allow the dough to chill in the fridge for 15 minutes.
- Using a 1 Tablespoon cookie scoop, portion the batter and roll into balls. Roll each ball in sugar and place on your prepared baking pans, at least 1-2 inches apart.
- Gently press the top of each ball with your hand to flatten slightly. The top and bottom of the ball will sit flat, but the edged will still be rounded.
- Bake at 350 degrees for 10 minutes. They make look underdone, but they will continue cooking as they cool.
- Allow the cookies to cool for 5 minutes, then press a Hershey kiss into the center of each cookie.
- Leave on baking pan to cool completely.
Variations
Make traditional peanut butter cake mix cookies simply by leaving off the Hershey kisses. After rolling the balls in sugar, use a fork to press the dough flat. Peanut butter cookie dough is naturally thick, so we flatten the dough to create the shape of cookie we want (they don’t spread much) and to help the cookies bake evenly.
You can even stir in 1/2 cup mini chocolate chips to really pump up the chocolate!
For an interesting twist on peanut butter blossoms, swap the chocolate kisses for peanut butter cups or even chocolate-covered caramels.
If you’re looking for more delicious, easy cookie recipes, make sure to try these foolproof chocolate chip cookies!
Frequently Asked Questions about Cake Mix Cookies
Absolutely, not only can you mix in different things (see next question), you can use any cake mix flavor! Chocolate, lemon, carrot cake, spice cake, red velvet. Easily swap out the cake mix flavor in this recipe.
Your basic cake mix flavors, yellow and white, are the perfect canvas for any flavor. The basic ratio is 1 box cake mix, 1/2 cup butter or oil and 2 eggs. From there, mix in 1/2 cup chocolate chips, white chocolate chips, caramel bits, toffee bits, crushed pretzels, or chopped nuts.
It really depends on the size of your cookies. Using a 1 Tablespoon cookie scoop, I was able to get about 27 cookies. For smaller or larger cookies, you’ll want to watch them closely when baking and adjust the baking time. Keep the temperature 350 degrees Fahrenheit.
With this recipe, we can’t rely on lightly browned edges because the dough makes it difficult to see. You’ll want to remove your cookies when the edges are set but the center looks underdone. You don’t want to over-bake your cookies as you’ll have trouble with them cracking when you insert the Hershey kisses. Don’t worry, the cookies will continue to cook even after removing from the oven and you’ll wind up with perfectly soft, chewy cookies that hold their shape.
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More Cake Mix Recipes
- Pineapple Cake Mix Whoopie Pies
- White Chocolate Peach Dump Cake
- 2-Ingredient Chocolate Pumpkin Muffins
- Pineapple Upside Down Fudge
- Brownie Mix Cookies
- White Chocolate Raspberry Cake Mix Cookies
Peanut Butter Blossom Cookies Recipe
Peanut Butter Blossom Cookies
Peanut Butter Blossom cookies are a holiday staple and these cake mix peanut butter cookies are so easy to whip together. Top with Hershey kisses and you’re set! They are the easiest addition to your holiday cookie tray.
Ingredients
- 1 (15.25 ounce) box yellow cake mix
- 1 cup creamy peanut butter
- 1/2 cup butter, melted
- 2 eggs
- 1/4 cup sugar
- 24 Hershey kisses, unwrapped
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line 2 half-sheet baking pans with parchment paper.
- Place sugar in a small bowl and set aside.
- In a large bowl, combine cake mix, peanut butter, eggs and butter. Mix with a hand mixer or mixing spoon until ingredients are fully combined. Allow the dough to chill in the fridge for 15 minutes.
- Using a 1 Tablespoon cookie scoop, portion the batter and roll into balls.
- Roll each ball in sugar and place on your prepared baking pans, at least 1-2 inches apart.
- Gently press the top of each ball with your hand to flatten slightly. The top and bottom of the ball will sit flat, but the edged will still be rounded.
- Bake at 350 degrees for 10 minutes. They make look underdone, but they will continue cooking as they cool.
- Allow the cookies to cool for 5 minutes, then press a Hershey kiss into the center of each cookie.
- Leave on baking pan to cool completely.
Notes
In testing, I found that you need to flatten the dough balls a little to help the cookies bake evenly and hold their shape when we add the Hershey kisses. This will also help prevent cracking in the cookies. Some cracking may still occur, but your cookies will hold together once completely cooled.
Allowing the cookie dough to chill for 15 minutes gives time for the wet ingredients to hydrate the dry ingredients, giving you a soft, smooth dough that is easy to roll.
Variations: Feel free to swap the Hershey kisses for peanut butter cups or chocolate-covered caramels for an interesting twist on this classic.
Storage and Freezing: Your cookies will keep in an airtight container at room temperature for up to 7 days. You can also layer your completely cooled cookies in a freezer bag or storage container and store in the freezer for up to 3 months.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 215Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 250mgCarbohydrates: 25gFiber: 1gSugar: 15gProtein: 4g
