Did you know you can make iconic Peanut Butter Blossom cookies with a cake
mix? That's right! Just grab a box of yellow cake mix as the cookie dough's base, add in some
peanut butter, butter, and an egg, and you're on your way to baking up a
batch of tasty Cake Mix Peanut Butter Blossoms. -- Quick, easy, and hardly any measuring involved.
We all know and love classic Peanut Butter Blossom cookies, right? That tender
and tasty peanut butter cookie adorably topped with a Hershey's Kiss is simply
hard to beat. And for many of us, they're a holiday staple. -- It just
wouldn't be Christmastime without them.
For a quick and easy, hardly-any-measuring version, just grab a box of yellow cake mix to serve as the cookie dough's base.
Peanut Butter Blossoms got their start as an entry in the 1957 Pillsbury
Bake-Off competition, where they took 2nd place. After that strong competition showing, Hershey started printing a version
of the recipe on bags of Hershey's Kisses. -- And the rest of the story
with this beloved cookie, as they say, is history. Peanut Butter Blossoms
had been introduced to millions of cookie lovers, and they've been loved
and enjoyed ever since. (You can read more about the cookie's history and our reviews of from-scratch recipes in our post "How to Make the BEST Peanut Butter Blossoms," if you'd like.)
But did you know that instead of from-scratch, you can also make these iconic cookies with a cake mix?
That's right! For a quick and easy, hardly-any-measuring version, just grab a
box of yellow cake mix to serve as the cookie dough's base. Then add in some
peanut butter, butter, and an egg, and you're on your way to baking up a batch
of tasty Cake Mix Peanut Butter Blossoms.
What's to Love About This Recipe?
- A tasty version of the beloved original - This cake mix version of Peanut Butter Blossoms is a tasty one, indeed. You're not giving up the taste we all know and love to enjoy this shortcut recipe.
- Easy to make - Simply combine a cake mix with peanut butter, a little butter, and an egg to create the cookie's dough. It's super easy.
- Barely any measuring - Measure out the peanut butter and sugar for rolling, and that's it!
Cake Mix Peanut Butter Blossom Ingredients:
To whip up a batch of Peanut Butter Blossoms made with cake mix, you'll need:
- Yellow cake mix - A standard 15.25-ounce box of yellow cake mix serves as the cookie dough's base.
- Peanut butter - Creamy peanut butter brings the beloved peanut butter flavor.
- Butter - Use softened unsalted butter for the best result.
- An egg - Helps bind the dough together and leavens the cookies as they bake.
- Granulated sugar - For rolling the cookie dough balls before baking.
- Hershey's Kisses - The classic "blossoms" ingredient. It wouldn't be Peanut Butter Blossoms without the Hershey's Kisses!
How to Make Cake Mix Peanut Butter Blossoms:
It's truly easy to make a batch of Peanut Butter Blossoms using cake mix as the base.
Start by mixing together the cookie dough. -- Just empty a package of yellow cake mix into a mixing bowl. Add some peanut butter, softened butter, and an egg. Then beat these ingredients together with an electric mixer on medium speed until they're well mixed.
Scoop and shape the cookie dough into 1-inch balls. I use a cookie scoop to scoop the dough, which makes it really easy to keep the cookies all about the same size.
Roll each dough ball in granulated sugar to coat. Then place the dough balls on ungreased cookie sheets, about 2 inches apart.
Pop the baking sheets in the oven and bake the cookies for about 10 minutes. They'll expand into little puffs as they bake, but won't form the characteristic Peanut Butter Blossom crinkles. -- The crinkles will be created once you add the Hershey's Kisses.
Remove the pan from the oven and immediately place a Hershey's Kiss in the center of each cookie, pressing down just slightly until crinkles/cracks just start to appear in the cookie's surface.
Allow the cookies to cool on the baking sheet for about 2 minutes, then remove them to a cooling rack to cool completely.
Keep in mind after placing the Hershey's Kisses in the center of the cookies, don't touch the Kisses again until the cookies are completely cooled. The Kisses do melt (and glisten!) from the heat of the cookies, but keep their shape. If you touch the Kisses at this point, their shape will warp or smush.
Then you're good to go with enjoying your tasty batch of Cake Mix Peanut Butter Blossoms. -- Made quick, easy, and with hardly any measuring involved, thanks to a box of yellow cake mix as their tasty base.
Check out these other tasty cake & brownie mix cookie recipes:
- Chocolate Chip Cake Mix Cookies
- Chocolate Crinkle Cake Mix Cookies
- Brownie Mix Chocolate Crinkle Cookies
- Cake Mix Oatmeal Cookies
- Butter Pecan Cake Mix Cookies
- Cake Mix Snickerdoodles
- Cake Mix Sugar Cookies
- Cake Mix Molasses Crinkle Cookies
- Lemon Crinkle Cake Mix Cookies
- White Chocolate Funfetti Cake Mix Cookies
- More cookie recipes
Thank you for stopping by The Kitchen is My Playground. We'd love
to have you back soon!
Yield: 46-48 cookies
Cake Mix Peanut Butter Blossoms
Did you know you can make iconic Peanut Butter Blossom cookies with a cake mix? Just grab a box of yellow cake mix as the base, add in peanut butter, butter, and an egg, and you're on your way to baking up a batch of tasty Cake Mix Peanut Butter Blossoms. -- Quick, easy, and hardly any measuring involved.
Prep time: 30 MinCook time: 10 MinTotal time: 40 Min
Ingredients
- 1 (15.25 oz.) yellow cake mix
- 1 c. creamy peanut butter
- 1/3 c. unsalted butter, softened
- 1 egg
- about 48 Hershey's Kisses, unwrapped
- 1/4 c. granulated sugar (for rolling)
Instructions
- In large mixing bowl, combine the cake mix, peanut butter, butter, and egg. Beat with an electric mixer on medium speed until well mixed.
- Scoop and shape dough into 1-inch balls. Roll each dough ball in granulated sugar to coat. Place on ungreased cookie sheets, about 2 inches apart.
- Bake at 350℉ for 9 to 10 minutes, or until lightly golden browned.
- Remove pan from oven and immediately place a Hershey's Kiss in the center of each cookie, pressing down just slightly until crinkles/cracks just start to appear in the cookie's surface.
- Cool on the cookie sheet for 2 minutes, then remove to a cooling rack to cool completely.
TRACEY'S NOTES:
- I use a cookie scoop to scoop the dough, which makes it really easy to keep the cookies all about the same size.
- After placing Hershey's Kisses in the center of the cookies, don't touch the Kisses again until the cookies are completely cooled. The Kisses do melt (and glisten!) from the heat of the cookies, but keep their shape. If you touch the Kisses at this point, their shape will warp or smush.
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Oh, I love these cookies and they are beautiful, too. I must try them this Christmas. Best wishes, Linda !Crafts a la mode
ReplyDeleteI love these cookies every year but don't take the time to make them myself. Thanks for sharing such an easy recipe to try out and enjoy. #HomeMattersParty
ReplyDeleteThank you, we enjoy linking up with you.
DeleteOne of my favorite cookies. Thanks for sharing at the Lazy Gastronome’s What’s for Dinner party. I hope you have a fabulous weekend!
ReplyDeleteHas anyone tried this recipe using a gluten free cake mix? I have some family members who must eat gluten-free and would I love to be able to bake for them.
ReplyDelete