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.
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
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Preheat oven to 350°.
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In a medium bowl combine yellow cake mix, creamy peanut butter, butter and eggs. Mix using a hand held {or stand} mixer until you have a thick dough.
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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.
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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 will harden back up.
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Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.
Recipe Notes
- Change up the kind of Hershey's Kiss you use and get a fun taste and texture.