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 mins
Cook Time30 minutes mins
0 minutes mins
Total Time37 minutes mins
Course: Dessert
Cuisine: American
Servings: 24 cookies
Calories: 213kcal
- 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}
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