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Easy Peanut Butter Blossom Cookie Recipe with a Cake Mix


This Peanut Butter Blossom Cookie recipe is made with a cake mix which means they are so simple to make. No matter where you take them, they will be a crowd favorite. A cookie and a kiss in one bite…what could be better than that?

A tray full of peanut butter blossom cookies made with a cake mix.

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Why these Peanut Butter Blossom Cookies are THE BEST!

  • No Chill Dough-There is nothing worse than wanting cookies and then having to wait for dough to chill. No need to test your patience with these easy peanut butter cookies.
  • Rolled in Sugar-Rolling the cake mix cookie in granulated sugar before baking adds texture and sweetness.
  • Super Soft Cookie-Who doesn’t want super soft Cake Mix Peanut Butter Blossoms? A soft cookie with the perfect chocolate kiss nestled perfectly inside is always welcome.
  • Perfect for any Occasion-Don’t wait for a special occasion to make this Easy Peanut Butter Blossom Cookie recipe! If there is one thing I want you to learn from me it is this…today is a special enough day for baking cookies. Although Christmas time is always a great time to make these delicious cookies because they are always a huge hit.  This classic recipe is the perfect addition to a holiday cookie tray.  In fact, they just might be my famiy’s favorite Christmas cookies.

Ingredients Needed to Make these Easy Peanut Butter Blossoms

  • Yellow Cake Mix: Starting with a box of yellow cake mix allows you to keep this recipe to a handful of ingredients. If you don’t have yellow and white or vanilla cake mix will work too.
  • Creamy Peanut Butter: Be sure to use the good stuff. I love Jif or Skippy when I am baking because they are great. Don’t use a brand you aren’t sure about because it is the main attraction for this soft peanut butter cookie. A natural peanut butter is also great because it is generally made with only peanuts.
  • Butter: Added for richness and to help bind the cookies together, I love how great it works in this recipe. Vegetable oil will work in a pinch but I always prefer butter.
  • Eggs: I always bake with large eggs.
  • Granulated Sugar: Used to roll the cookies in, granulated sugar adds a great texture on the outside of each peanut butter cookie. It also adds a bit of sweetness which I think peanut butter cookies can handle.
  • Hershey’s Kisses: A Peanut Butter Blossom isn’t complete without chocolate kisses in the center. It is iconic and delicious!


Use other types of candy on the top of the cookie. Mini peanut butter cups, Rolo candies, chocolate chips and other flavors of chocolate kiss candy would all be great alternatives to the traditional milk chocolates.

Roll the cookies in sanding sugar or sprinkles. Rolling the cookies in sanding sugar will give them more of a crunch and of course more color if you use colored sugar. Sprinkles would also be great, especially during the holidays {see this fun holiday Peanut Butter Blossom recipe}.

How to make Easy Peanut Butter Blossom Cookies with a Cake Mix

1. Combine the yellow cake mix, creamy peanut butter, melted butter and eggs to a medium bowl. Mix using an electric mixer. These are based off of this chewy peanut butter cookies recipe!

2. Using a medium cookie scoop, scoop mounds of dough into a bowl with the granulated sugar. Roll the peanut butter cookie dough balls in the sugar to cover. Note: The cookie dough is slightly sticky but should get easier to work with when you roll it in the sugar.

Steps 1 and 2 of making Peanut Butter Blossom Cookies. 1, make dough. 2, roll in sugar.

3. Place the sugar coated cookie dough mounds onto a silicone mat {or parchment} lined baking sheet.

4. Bake in a 350 degree oven for 8-10 minutes or until set. It is important to not over bake the cookies. Allow the cookies to cool on the prepared baking sheet for 1-2 minutes.

Steps 3 and 4 of making a peanut butter blossom.  3, add cookies to sheet. 4, bake cookies.

5. Have the Hershey’s Kisses unwrapped and ready to go. That way they are easy to grab and press into the center of each cookie when you are ready to do so.

6. After the cookies have cooled for a minute or two on the baking sheet, move them to a wire rack or a piece of parchment paper. Place a Hershey’s Kiss into the middle of each cookie, being sure to press down slightly. If you haven’t made Peanut Butter Blossoms before then you will notice that the Hershey’s Kisses will start to melt slightly. This is totally normal but you don’t want to move them when the kisses are still soft. Allow the cookies to cool until the Hershey’s Kisses have hardened back up. Or place them in the refrigerator to speed up the process.

Steps 5 and 6 of making peanut butter blossom cookies. 5, unwrap kisses. 6, place in center of cookies.

Expert Tips

One of the trickiest things when making Peanut Butter Blossoms is that the Hershey’s Kisses melt and lose their shape. There are simple little things you can do to avoid that.

  • Allowing cookies to cool for a couple of minutes on the baking sheet before moving them to a cooling rack {or parchment} is the biggest must do. By doing that you are allowing the cookies to cool slightly before adding the milk chocolate kiss to the top.
  • Adding the chocolate kiss to the top of the cookie off of the cookie sheet is also huge. This helps because you are only having to deal with the heat from the cookie and not the residual heat from the baking sheet.

Storage and Freezing

Store- Once the kisses have hardened back up the cookies can easily be stored in an airtight container at room temperature or in the refrigerator for up to 5 days.

Freeze- When the cookies have cooled completely they freeze well for up to 3 months. Be sure to wrap them tightly in plastic wrap or in a zipper bag.

Recipe FAQs

Why are my peanut butter blossoms dry?

If the cookies are too dry it means that there was not enough liquid added to the cookie mixture.

Should peanut butter cookie dough be refrigerated before baking?

Some recipes will require you to refrigerate the dough for at least 2 hours but this dough does not have to be refrigerated.

If you want to make the dough ahead of time be sure to scoop the dough into mounds, roll in sugar and then refrigerate.

6 cake mix peanut butter cookies.

Do you love Cake Mix Cookies? Try these Recipes…

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A tray of peanut butter blossom cookies made with a cake mix.

Easy Peanut Butter Blossom Cookie Recipe

Classic Peanut Butter Blossom Cookies are made even more wonderful when they start with a cake mix. These cookies are easy to make and always a crowd pleaser.
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 37 minutes
Servings: 24 cookies
Calories: 213kcal
5 from 12 votes
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  • 1 box yellow cake mix {15.25 ounces}
  • 1 cup creamy peanut butter
  • ½ cup butter {softened}
  • 2 eggs


  • ¼ cup granulated sugar
  • 24 Hershey Kisses {unwrapped}


  • Preheat the oven to 350°.
  • In a medium bowl combine the yellow cake mix, creamy peanut butter, butter and eggs. Mix using a hand held {or stand} mixer until you have a thick dough.
  • Use a medium cookie scoop and scoop mounds of cookie dough into the granulated sugar. Roll the cookie dough in the sugar and then place each dough mound onto a baking sheet that is lined with a silicone baking mat {or parchment paper}. Bake for 8-10 minutes.
  • Remove cookies from the oven and allow them to cool on the baking sheet for 1-2 minutes. Move cookies to a cooling rack and then place a Hershey's Kiss into the middle of each cookie. Allow the cookies to cool completely. You want to be sure that the Hershey Kisses have hardened back up.
  • Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.


  • Change up the kind of Hershey’s Kiss you use and get a fun taste and texture.


Serving: 1cookie | Calories: 213kcal | Carbohydrates: 25g | Protein: 4g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 25mg | Sodium: 242mg | Potassium: 77mg | Fiber: 1g | Sugar: 15g | Vitamin A: 138IU | Calcium: 63mg | Iron: 1mg
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