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Peanut Butter Blossom Cookies

julio 23, 2022

It’s hard to improve on the classic peanut butter blossom cookie, so we didn’t even bother trying. So come and check out this amazing recipe that you will love!

Preparation Time: 25 mins

Cook: 33 mins

Servings: 15


  • 1 box Betty Crocker™ Super Moist™ yellow cake mix
  • 1 1/4 cups water
  • ½ cup creamy peanut butter
  • ⅓ cup vegetable oil
  • 3 eggs
  • 1 box (6-serving size) chocolate instant pudding and pie filling mix
  • 3 cups cold milk
  • 1 ½ cups heavy whipping cream
  • ⅓ cup creamy peanut butter
  • 2 tablespoons powdered sugar
  • 15 Hershey’s® Kisses® Brand milk chocolate, unwrapped


Step 1.
Heat oven to 350°F (325°F for dark or nonstick pan). Grease or spray bottom only on a 13×9-inch pan.

Step 2.
In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour into the pan. Bake for 26 to 33 minutes or until a toothpick inserted in the center comes out clean.

Step 3.
Cool on the cooling rack for 5 minutes. With the handle of a wooden spoon (1/4 to 1/2 inch in diameter), poke holes almost to the bottom of the cake every 1/2 inch, wiping spoon handles occasionally to reduce sticking.

Step 4.
In a large bowl, beat Filling ingredients with a whisk for 2 minutes (mixture will thicken). Pour over cake; spread evenly over surface, working back and forth to fill holes. (Some filling should remain on top of the cake.) Refrigerate for 1 hour.

Step 5.
Beat all Topping ingredients except chocolates in a chilled medium bowl with an electric mixer on high speed until stiff peaks form. Spread evenly on top of cake; garnish each piece with chocolate.