Easy Cake Mix Peanut Butter Blossom Cookies
Save time by making peanut butter blossoms with a cake mix! These soft and chewy cookies are adorned with a Hershey Kiss, making them a sweet addition for any special occasion.
Cake mix peanut butter blossom cookies are one of the best shortcut recipes for the holiday season! Just mix, bake, and decorate for a simple yet delicious treat.
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Baking desserts is one of my favorite traditions during the holiday season, and Christmas cookies are at the top of the list.
One of my favorite types of cookies to make is peanut butter blossoms, because there’s just something irresistible about a soft peanut butter cookie topped with a Hershey Kiss. Talk about a perfect pairing!
And although you can technically make peanut butter blossoms any time of year, since they aren’t overtly Christmas-themed, it’s just one of those recipes that has become a holiday tradition for our family.
But no matter how much you enjoy holiday baking, the reality is that we often (always?) don’t have enough time in the day to do everything.
Over the years, I’ve come up with some cake mix cookie recipes that still taste amazing, but that don’t require the same time and effort commitment as from-scratch varieties.
These cake mix peanut butter blossom cookies are the perfect example–they have a rich, homemade flavor and soft and chewy texture, so nobody will know you used a boxed mix to make them!
Peanut Butter Kiss Cookies Using Cake Mix
I’ve been making cake mix peanut butter cookies for quite some time now, so I knew that base would be a good starting point for these cookies.
When making peanut butter blossoms, I prefer to use regular milk chocolate Hershey Kisses (I use them in my pistachio kiss cookies, too), but you could certainly change it up if you prefer and use something like the dark chocolate Kisses or Hershey Hugs.
I prefer to use either yellow cake mix or french vanilla cake mix when I make these cookies–there’s not a real big flavor difference between the two once you add the peanut butter.
Whether you’re adding these to a dessert tray at a holiday party, bringing them to a cookie swap, or sharing them with friends and family as a handmade gift, they’re the perfect way to bring a smile to someone’s face.
I use the cake mix shortcut when making lemon cake mix cookies, orange cranberry cookies, gingerbread cookies, cutout sugar cookies, and pumpkin cookies, too, and it never disappoints!
How to Make Peanut Butter Blossoms with Cake Mix
It’s really easy to whip up a batch of these cookies.
Ingredients You’ll Need
- Yellow or French Vanilla Cake Mix
- Vegetable Oil
- Eggs
- Peanut Butter
- Vanilla Extract
- Sugar
- Hershey Kisses
How to Make It:
Find the full printable recipe available below
Mix the cookie dough. First, you’ll combine the cake mix, eggs, oil, peanut butter, and vanilla extract in a mixing bowl.
Using an electric mixer, beat them together for about 30 seconds, then scrape down the sides of the bowl well.
Increase the speed to medium and mix for another 30 seconds or so.
Scoop, roll, and bake. Then, you’ll use a cookie scoop to scoop out rounds of dough. Roll them in your hands to form a ball.
If desired, roll them in a small bowl of granulated sugar. This part is technically optional, but I always do it because I like the added sweetness, and the sugar crystals make the cookies look a little sparkly!
Then, you’ll bake them in a preheated oven for about 10 minutes.
Decorate and cool. Remove the cookies from the oven and grab your Hershey Kisses. While the cookies are still warm, gently press a chocolate Kiss down into the center of the cookie.
The surface of the cookie will crack a little when pressed, which is normal.
Now the hard part–let them cool before eating! Of course, you can eat them while warm, but keep in mind that the heat from the cookies melts the chocolate a little, so it could be a little messy.
Enjoy!
Notes and Adaptations:
- Leftover cookies should be stored at room temperature in an airtight container.
- Although you can technically freeze these cookies, chocolate Kisses can develop a cloudy or hazy finish when they’re frozen and thawed (this is known as “chocolate bloom”). This doesn’t change the taste of the cookies, but it will affect the appearance.
Recommended Equipment:
Cake Mix Peanut Butter Blossoms
Ingredients
- 13.25 ounce yellow or french vanilla cake mix (15.25-oz works fine, too)
- 2 eggs
- 1/2 cup vegetable oil
- 1 cup peanut butter
- 1/2 teaspoon vanilla extract
- 1/4 cup granulated sugar (optional, for rolling cookies)
- 30 Hershey Kiss candies (unwrapped)
Instructions
- Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), combine cake mix, eggs, oil, peanut butter, and vanilla extract. Mix on low speed for about 30 seconds, then scrape down the sides of the bowl.
- Increase speed to medium and mix for another 30 seconds.
- Using a small cookie scoop, scoop out rounds of dough, rolling them into balls with your hands. If desired, roll the cookie dough rounds in granulated sugar to coat. Place dough rounds on prepared baking sheet, leaving a couple inches of space between them.
- Bake in preheated oven for 10 minutes.
- Remove from oven and gently press a Hershey Kiss down into the center of each cookie while still warm. The cookies will crack a little when pressed, which is normal.
- Let cookies cool on the pan for about 5 minutes, then use a spatula to carefully transfer them to a wire rack to cool completely.
- Once the cookies have cooled and the chocolate has cooled and hardened, serve and enjoy!
Notes
- Leftover cookies should be stored in an airtight container at room temperature.
- Although you technically can freeze these cookies, chocolate Kisses can develop a cloudy finish when frozen and thawed. This doesn’t affect the taste, but it does affect the appearance, if that matters to you.
Nutrition
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