Fresh Milled Flour Peanut Butter Blossoms

Ingredient Notes:

• Einkorn Flour: Einkorn is an ancient grain with a mild, slightly nutty flavor. I use it for most of the flour in these cookies.
• Hard White Wheat: A small amount of hard white wheat helps give the cookies structure so they hold their shape.
• Peanut Butter: I recommend regular creamy peanut butter. Natural peanut butter can change the consistency of the dough and affect how the cookies spread.

How to Make Fresh Milled Flour Peanut Butter Blossoms

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Step 1: In a large bowl, cream the softened butter, white sugar, and brown sugar until light and fluffy.

Step 2: Add the egg vanilla extract and mix until combined. Add the peanut butter and mix until smooth.

Step 3: In a separate bowl, whisk together the freshly milled einkorn flour, hard white wheat flour, baking soda, and baking powder.

Step 4: Gradually add the flour mixture to the wet ingredients, mixing just until combined.

Step 5: Cover the dough and refrigerate for 30 minutes to allow the freshly milled flour to hydrate and the dough to firm up.

Step 6: Preheat the oven to 375°F. Line a baking sheet with parchment paper.

Step 7: Divide the dough into 12 equal portions. Roll into balls and coat in granulated sugar.

Step 8: Place the cookies 2 inches apart on the prepared baking sheet.

Step 9: Bake for 9–11 minutes, until the edges are set and the tops begin to crack.

Storage and Reheating:

Storage: Store the completely cooled cookies in an airtight container at room temperature for up to 4 days. Allow the chocolate centers to firm up before stacking.

Freezing the Dough: Shape the dough into balls and freeze on a baking sheet until firm. Transfer to a freezer bag and freezer up to 3 months. Thaw in the fridge, roll in sugar, and bake as directed.

Additions and Substitutions:

• Chocolate Kisses: Milk chocolate is the classic choice, but you can experiment with dark chocolate Kisses or other variations if you prefer.
• Peanut Butter: I recommend sticking with regular creamy peanut butter for the best texture of this recipe.
• Flour: I recommend the Einkorn and hard white wheat combination used in this recipe. Other grains haven’t been tested and may changed how the cookies spread.

FAQs About Whole Wheat Peanut Butter Blossoms

What wheat is best for peanut butter blossoms?

I used a combination of freshly milled einkorn and hard white wheat. Einkorn gives the cookies a tender texture, while the hard white wheat provides additional structure.

Do I need to chill the cookie dough?

Yes! Refrigerate the dough for at least 30 minutes before shaping the cookies. This gives the freshly milled flour time to absorb moisture and helps firm up the dough.

When do I add the Hershey’s Kisses?

Gently press a chocolate Kiss into the center of each cooie immediately after removing the baking sheet from the oven. The cookies will still be soft enough for the chocolate to settle into the center.

Why do peanut butter blossoms crack?

As the cookies bake, the outside begins to set. Pressing the chocolate into the warm cookie causes the top to crack around the edges, giving peanut butter blossoms their classic appearance.

Can I use natural peanut butter?

I recommend regular creamy peanut butter for this recipe. Natural peanut butter can be runnier or have separated oil, which may affect the texture and spread.