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+ servings
Peanut butter blossom cookies with Hershey’s Kisses on top cooling on a wire rack.

Easy Peanut Butter Blossom Recipe

Author: Mandy
These cookies are soft, chewy, and full of peanut butter flavor with a classic chocolate kiss pressed into the center. Starting with a box of cake mix keeps the recipe simple while still delivering that nostalgic holiday favorite.
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 30 Cookies
Calories 172 kcal

Ingredients
  

  • 1 cup creamy peanut butter no-stir, like Jif or Skippy
  • 2 large eggs
  • ½ cup vegetable or canola oil
  • 1 (15.25-ounce) box yellow cake mix I used Duncan Hines
  • cup granulated sugar
  • 30 milk chocolate kisses unwrapped

Instructions
 

  • Preheat the oven to 350 degrees F and line two baking sheets with parchment paper or silicone baking mats.
  • In a large bowl, stir together the peanut butter, eggs, and oil until smooth. Add the cake mix and stir until a thick dough forms.
  • Scoop the dough into 1 ½ tablespoon-sized balls. Roll each ball in granulated sugar, then repeat for a second coating.
  • Place the dough balls on the prepared baking sheets about 2 inches apart. Bake for 9 to 11 minutes, or until the edges are set and the tops look dry.
  • Remove the cookies from the oven and immediately press a chocolate kiss into the center of each one.
  • Let the cookies cool completely on the baking sheet without moving them, as the kisses will be soft and can lose their shape if disturbed.

Notes

  • Store the cookies in an airtight container at room temperature for up to 5 days. Place a sheet of parchment paper between layers to keep the kisses from smudging.
  • Freezing baked cookies – Once cooled, freeze the cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw at room temperature before serving.
  • Freezing dough balls – Roll the dough into balls, coat with sugar, and then freeze on a baking sheet until solid. Transfer to a freezer bag and bake straight from frozen, adding 1–2 minutes to the bake time.
  • If using a 13.25 ounce box of cake mix, reduce the oil to 1/3 cup and the peanut butter to 3/4 cup + 1 tablespoon.

Nutrition

Calories: 172kcalCarbohydrates: 19gProtein: 3gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gTrans Fat: 0.1gCholesterol: 14mgSodium: 150mgPotassium: 60mgFiber: 1gSugar: 12gVitamin A: 18IUCalcium: 46mgIron: 1mg

Disclaimer: Nutrition information is estimated based on automated calculations and should be considered as an approximation. These estimates are provided as a courtesy. Please use your own brand's nutritional values to verify accuracy.

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