Whole Wheat Peanut Butter Blossoms
Soft and chewy peanut butter cookies, made with half all-purpose, half whole wheat flour, and topped with a milk chocolate kiss. They're not just for Christmas anymore!
Ingredients
- 1 cup butter softened
- 2 cup granulated sugar
- 1 cup peanut butter creamy
- 1 tsp vanilla extract
- 2 eggs
- 1 ½ cup all-purpose flour
- 1 ½ cup whole whole flour
- 2 tsp baking soda
- Candy Topping (ex: chocolate kisses)
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, mix together butter, sugar and peanut butter until smooth and fluffy. Stir in eggs and vanilla.
- Next add flours* and baking soda. Stir together until dough is thoroughly combined.
- Scoop dough by teaspoonfuls, and roll into balls, about ¾" across (small ping pong ball). Place on prepared baking sheet, about 1" apart.
- Bake for 10-12min, until no longer shiny on the surface. Remove from oven and immediately top with candy topping (ex: chocolate kisses). Let cool for 5min on the cookie sheet. Transfer to wire rack and cool completely.
Notes
*If you do not wish to use whole wheat flour, use all-purpose for the total amount of flour in this recipe (3 cups).