Save Brownie mix blossom cookies are a shortcut wonder for anyone craving a homemade treat in record time. By starting with a box of brownie mix, you skip the fuss and still get delightfully fudgy, chewy cookies topped with classic mini peanut butter cups that melt into an irresistible bite. They are perfect for bake sales, holiday swaps, or simply a quick dessert fix & no one will guess they began with a shortcut.
When I made these for a last minute school event the kids devoured them first from the treat table and parents were amazed at how easy the recipe is to pull together
Ingredients
- Fudge brownie mix: look for the classic fudge style fudge brings maximum chew opt for brands you know and trust for flavor
- Large eggs: needed for binding choose fresh eggs for best texture
- Vegetable oil: adds moisture and richness use a neutral flavored oil for best results
- Water: keeps the dough soft and easy to mix stick with filtered water if possible
- Granulated sugar: rolling the cookies before baking gives them a delicate crunch choose superfine for the best texture but regular works too
- Mini peanut butter cups: the signature blossom topper hunt out creamy cups with real peanut butter and a hint of salt unwrap ahead for smooth baking
Instructions
- Preheat the Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius and line two large baking sheets with parchment paper to prevent sticking and ensure easy cleanup
- Mix the Dough:
- Combine the boxed brownie mix fresh eggs vegetable oil and water in a large bowl Mix with a wooden spoon or spatula until a thick and sticky dough forms This mix should be glossy and dense do not overmix
- Shape and Roll:
- Scoop out dough with a tablespoon into even portions and roll each between your hands to form a smooth ball For extra sparkle and texture roll each dough ball in granulated sugar until lightly coated
- Arrange on Baking Sheets:
- Place each sugared dough ball on the lined sheets at least two inches apart This space allows cookies to spread just right
- Bake the Cookies:
- Bake on the middle rack for about nine to eleven minutes Watch for the edges to set while the centers stay soft Cookies will look slightly underdone do not overbake or they may lose their signature chew
- Add the Peanut Butter Cups:
- As soon as you remove the cookies from the oven gently press a mini peanut butter cup into the center of each one The heat will just begin to melt the chocolate ensuring it anchors in place
- Cool and Set:
- Let the cookies cool on the baking sheet for five minutes to firm up before moving them to a wire rack to finish cooling This prevents them from breaking apart and lets the chocolate set
Save I adore the way the mini peanut butter cups create a molten center as the cookies cool My kid once surprised me by unwrapping every cup during prep so we could bake together and now it is our go to tradition for Saturday mornings
Storage Tips
Keep cooled cookies in an airtight container at room temperature for up to five days They stack well between sheets of parchment If you need longer storage freeze the cookies in a zip bag or airtight tub for up to two months Defrost at room temperature before serving for best flavor
Ingredient Substitutions
Instead of mini peanut butter cups try classic chocolate kisses caramel filled candies or mini chocolate squares If peanut allergies are a concern sun butter cups also work for a nut free version You can add a few chopped roasted nuts or chocolate chips to the dough for a crunchy surprise
Serving Suggestions
Serve these cookies fresh with a glass of cold milk or as part of a dessert platter at your next party They make clever edible gifts just wrap in parchment and tie with a ribbon You might even try them crumbled over ice cream or used in a fun cookie sandwich
Cultural and Historical Context
Blossom cookies have American roots and are famous during the holidays Known for the trademark chocolate candy pressed into the center this twist with brownie mix is a modern shortcut The combination of chocolate and peanut butter is a timeless favorite that brings back childhood nostalgia each time
Seasonal Adaptations
Three Quick Notes Roll in colored sanding sugar for festive occasions Try pumpkin spice candies for autumn celebrations Top with a heart shaped chocolate for Valentines Day
Success Stories
These cookies have saved me countless times when guests arrive unexpectedly They are always the first to vanish at bake sales and potlucks Several friends now keep brownie mix and mini cups stocked after tasting these at my place The recipe is so foolproof I let my youngest neighbor learn baking with them
Freezer Meal Conversion
To make ahead and freeze prepare the dough and roll into balls Unbaked dough balls can go directly onto a parchment lined tray in the freezer Once frozen transfer to a zip bag To bake add one to two extra minutes to baking times from frozen Add the peanut butter cup just after baking as usual This is a game changer for busy weeks
Save Try these for your next last minute gathering or as a sweet baking project with the family. With every bite you get a perfect blend of chewy brownie and creamy peanut butter.
Recipe FAQs
- → Can I use other toppings besides peanut butter cups?
Yes, mini chocolate kisses or chopped nuts work well as alternative toppings for varied flavors.
- → How do I ensure cookies remain soft?
Bake until edges are set but centers look slightly underdone; cooling on the sheet keeps them chewy.
- → Is it necessary to roll dough balls in sugar?
No, but rolling in sugar adds a sweet crunch and attractive finish to each cookie.
- → Can these cookies be frozen after baking?
Absolutely. Store cooled cookies in an airtight container and freeze for up to two months.
- → What can I substitute for vegetable oil?
Melted butter or coconut oil can be used in place of vegetable oil for slight flavor changes.
- → Are there allergen considerations for these cookies?
They contain wheat, eggs, soy, and peanuts. Always check all ingredient labels for possible allergens.