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A tray of peanut butter blossom cookies made with a cake mix.
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5 from 12 votes

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.
Prep Time10 minutes
Cook Time30 minutes
0 minutes
Total Time37 minutes
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 213kcal

Ingredients

  • 1 box yellow cake mix {15.25 ounces}
  • 1 cup creamy peanut butter
  • ½ cup butter {softened}
  • 2 eggs

Toppings

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

Instructions

  • 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.

Notes

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

Nutrition

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