Whole Wheat Peanut Butter Blossom Cookies with Fresh Milled Flour

A cooling rack of whole wheat peanut butter christmas cookies.

5 from 1 vote

Whole Wheat Peanut Butter Blossom Cookies with Fresh Milled Flour

Your family will go crazy for these whole wheat Peanut Butter Blossoms made with fresh-milled flour and other nutrient-dense ingredients! They taste just as amazing as the classic recipe.

Prep Time10

Cook Time7

Refrigerator Time2

Total Time2 17

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 131kcal

Author: Holly Lee

Cost: $5

Equipment

2 Cookie Sheets
Mixer
Cookie Scoop optional

Ingredients

1/2 cup butter 1 stick
1/2 cup peanut butter 125 grams
1/2 cup dark brown sugar 110 grams
1/2 cup white sugar 110 grams
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
125 grams hard white wheat berries, milled into flour about 1 cup flour
125 grams soft white wheat berries, milled into flour 1 cup flour (or use more hard white for a total of 250 grams)
1 teaspoon baking soda
1/2 teaspoon salt
additional white sugar for rolling dough balls
30+ chocolate kisses

Instructions

Cream together the butter, peanut butter, dark brown sugar, and white sugar in a stand mixer. Add the egg, milk, and vanilla and mix until combined.
1/2 cup butter, 1/2 cup peanut butter, 1/2 cup dark brown sugar, 1/2 cup white sugar, 1 egg, 2 tablespoons milk, 1 teaspoon vanilla extract
Mill your wheat berries into flour. Put the flour in a mixing bowl and add the baking soda and salt. Whisk to combine.
125 grams hard white wheat berries, milled into flour, 125 grams soft white wheat berries, milled into flour, 1 teaspoon baking soda, 1/2 teaspoon salt
Pour the dry ingredients into the mixer bowl of wet ingredients. Stir until evenly combined. Put the cookie dough into a bowl, cover, and refrigerate for two hours (if using bagged flour, refrigeration is not necessary). This allows the fresh flour to fully absorb the liquids in the dough.
After refrigerating, preheat the oven to 375°F. Fill a small bowl with extra white sugar for rolling the cookie dough balls.
additional white sugar for rolling dough balls
Take the cookie dough out of the fridge. Using a standard-sized cookie scoop, scoop out a cookie ball, place in a small bowl of sugar, and roll until coated. Place the ball onto a parchment-lined cookie sheet. Do not flatten the dough balls with your hand--they will spread too much in the oven if you do. Evenly space your dough balls with at least 1.5-2 inches of space between them on the cookie sheet--do not crowd them.
Bake these cookies at 375°F for 7-8 minutes until the tops crackle and they are light golden brown in spots. Your oven temp/time may vary, so watch them carefully.
While baking, prep your chocolate kisses by removing the wrappers and set aside.
30+ chocolate kisses
When cookies are done, remove the cookie sheets from the oven. Immediately place a chocolate kiss/star in the center of each one. Allow cookies to cool on the cookie sheet to fully set before removing them.

Video

Notes

If you do not have a grain mill and wish to use bagged whole wheat flour, use Whole Wheat Pastry Flour if you are able to obtain it. Otherwise, whole white wheat flour will be the second best store-bought choice.

If using fresh milled flour, do Not Skip the Refrigeration. Freshly milled flour needs ample time to absorb liquids.

- You will notice when you first mix batters and doughs with fresh milled flour, they may seem mushy. This is because not all of the liquids are absorbed yet, and the flour is not fully hydrated.

- You can't rush this process--the dough just needs time. Some people add extra flour to combat this rather than do a dough rest, but I avoid adding extra flour if possible because you risk your final product being drier.

Cookies may bake faster than you're used to. Watch them carefully. When I make this recipe with white bagged flour, I usually bake for 9-10 minutes. With fresh milled flour, I do 7-8.

If your dough is still too mushy after refrigeration, add a little more flour before scooping--start with 15 grams of flour at a time and stir it in. Once the dough holds a round shape well, start scooping!

Nutrition