Fresh Milled Flour Peanut Butter Blossoms

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These Fresh Milled Flour Peanut Butter Blossoms combine a classic peanut butter cookie with a milk chocolate Hershey’s Kiss tucked right into the center. Rolled in sugar before baking, they have lightly crisp edges, tender centers, and those signature cracks around the chocolate.

Close-up of fresh milled flour peanut butter blossoms with golden, sugar-coated cookies and chocolate kisses pressed into the centers, cooling on a wire rack.

Peanut butter blossoms just might be my all-time favorite holiday cookie, so I’m especially excited to finally have my own fresh milled flour version! They’re everything I love about the classic peanut butter blossoms I grew up enjoying. And I have to say, I think they’re even better made with freshly milled flour!

If you’re looking for more Christmas cookies to make with fresh milled flour, be sure to try my Fresh Milled Flour Chocolate Crinkle Cookies, Snickerdoodles, Gingerbread Cookies, and Snowball Cookies, too!

Fresh milled flour peanut butter blossoms topped with chocolate kisses on a white plate, with a glass of milk and more cookies on a cooling rack in the background.

What Are Peanut Butter Blossoms?

Peanut butter blossoms are classic peanut butter cookies that are rolled in granulated sugar before baking and topped with a Hershey’s chocolate kiss while they’re still warm.

When you press the chocolate kiss into the center, the cookie naturally cracks around the edges, giving peanut butter blossoms their signature appearance.

They’re especially popular around Christmas, but they’re so delicious that I think they deserve to be made all year long!

Overhead view of fresh milled flour peanut butter blossom cookies with golden, sugar-coated, crackled tops and chocolate kisses pressed into the centers, arranged on a wire cooling rack.

Why You’ll Love This Fresh Milled Flour Peanut Butter Blossoms Recipe

Soft and chewy texture: These cookies have tender centers, lightly crisp edges, and just the right amount of peanut butter flavor.
Made with fresh milled flour: Soft white wheat adds a delicious, slightly nutty flavor while keeping the cookies tender.
The perfect peanut butter and chocolate combination: Each cookie has a sweet milk chocolate kiss pressed right into the center.
Easy to make: The dough comes together fast, and after just 30 minutes of chilling, the cookies are ready to roll in sugar and bake.
Perfect for Christmas: These classic holiday cookies look beautiful on Christmas cookie trays and are great for gifting or cookie exchanges.

Ingredients for fresh milled flour peanut butter blossoms, including soft white wheat berries, peanut butter, Hershey's Kisses, butter, eggs, sugars, vanilla, salt, and baking soda arranged in bowls.

Ingredients You’ll Need

Soft White Wheat Berries: I use 230 grams of soft white wheat berries, milled into fine flour. Soft white wheat is my favorite for cookies because it has a lower protein content than hard wheat, giving them a nice, tender texture. You could also experiment with spelt, khorasan (kamut), or einkorn, although I haven’t tested those in this recipe yet.
Creamy Peanut Butter: I used organic natural creamy peanut butter for this recipe, making sure to stir it really well before measuring.
Butter: I always use grass-fed salted butter, but you can use unsalted if you prefer. Just make sure it’s softened to room temperature before starting.
Granulated Sugar: I prefer organic cane sugar for my baking. You’ll also need a little extra for rolling the cookie dough balls before baking.
Light Brown Sugar: I love the extra moisture and subtle molasses flavor brown sugar adds to these cookies.
Eggs: I use two large eggs to help hold everything together and give the cookies structure.
Vanilla Extract: A little vanilla brings out the peanut butter and chocolate flavors.
Baking Soda: I add just ½ teaspoon to help the cookies puff up a bit in the oven.
Salt: I mainly use Redmond Real Salt in my baking, but any fine salt will work.
Hershey’s Chocolate Kisses: I stick with the classic milk chocolate kisses for these cookies. You’ll need at least 35.

Close-up of fresh milled flour peanut butter blossoms with a bitten cookie showing its soft, tender center and chocolate kiss, with more cookies and milk in the background.

Tips for the Best Fresh Milled Flour Peanut Butter Blossoms

Don’t skip chilling the dough. I like to give my cookie dough a 30-minute rest in the fridge before baking so the fresh milled flour can soak up moisture and firm up the dough, helping the cookies hold their shape.

Keep the dough cold between batches. If you’re baking several batches, keep the remaining dough in the refrigerator until you’re ready to scoop and bake. This is especially helpful if your kitchen is warm like mine!

Don’t overbake the cookies. Peanut butter blossoms should be soft and slightly puffy when they come out of the oven. They’ll continue to set as they cool, so avoid waiting until they’re golden brown.

Press the chocolate kisses in immediately. The cookies need to be warm so the chocolate kisses press easily into the centers and create those classic cracks around the edges.

Let the chocolate set completely. The chocolate kisses will soften from the heat of the cookies, so give them plenty of time to firm up before stacking or storing.

Freshly milled soft white wheat flour, salt, and baking soda` in a stainless steel mixing bowl.

Creamed peanut butter, butter, and sugars in a stainless steel mixing bowl.

How to Make Fresh Milled Flour Peanut Butter Blossoms

Weigh 230 grams of soft white wheat berries and mill them into fine flour. In a small bowl, whisk together the freshly milled flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until creamy and well combined.
Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and beat until combined.
Gradually add the flour mixture to the wet ingredients and mix on low speed just until combined. Be careful not to overmix the dough.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This gives the freshly milled flour time to absorb the moisture while the dough firms up in the refrigerator, helping the cookies hold their shape during baking.
Preheat your oven to 375°F and line your baking sheets with parchment paper. Unwrap the Hershey’s chocolate kisses so they’re ready to press into the cookies when they come out of the oven.
Use a tablespoon or small 1” cookie scoop to portion the chilled dough into approximately 1-inch balls. Roll each ball in granulated sugar, then place them a few inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the cookies look puffy, slightly cracked, and just set around the edges. Mine bake perfectly at 9 minutes. Be careful not to overbake them!
As soon as you remove the cookies from the oven, place a Hershey’s chocolate kiss in the middle of each one, pressing down just enough to create those classic cracks around the edges.
Leave the cookies on the baking sheets for a few minutes to firm up, then move them to a wire rack to finish cooling.

Golden fresh milled flour peanut butter blossoms with chocolate kisses pressed into the centers, arranged on a wire cooling rack over a striped kitchen towel.

How to Store and Freeze Fresh Milled Flour Peanut Butter Blossoms

Room Temperature: Store completely cooled peanut butter blossoms in an airtight container at room temperature for up to 1 week. Make sure the chocolate kisses have fully set before stacking the cookies.

Freezer: Place the cooled cookies in a freezer bag or container, separating layers with parchment paper to protect the chocolate kisses. Freeze for up to 3 months. Thaw at room temperature before serving.

Freezing Cookie Dough: Scoop and roll the dough into balls, then place them on a parchment-lined baking sheet and freeze until firm. Transfer to a freezer bag or container for up to 3 months.

When you’re ready to bake, roll the frozen dough balls in granulated sugar and bake directly from frozen, adding an extra minute or two to the baking time as needed.

Frequently Asked Questions

Yes! I prefer soft white wheat for cookies because it gives them a nice, tender texture. You can experiment with other varieties like spelt, Kamut, or einkorn, although I haven’t tested them in this recipe yet. Hard white wheat can also work, but the cookies may turn out a little denser because of its higher protein content.

Freshly milled flour contains the entire wheat berry, including the bran and germ, and needs time to absorb moisture. Chilling the dough helps hydrate the flour and firms up the butter and peanut butter, which can help prevent the cookies from spreading too much during baking.

Sure. If you prefer a little crunch in your peanut butter blossoms, you can use crunchy peanut butter instead of creamy. Just keep in mind that the peanut pieces will give the cookies a slightly different texture. If using natural crunchy peanut butter, be sure to stir it really well before measuring.

Yup! You can make the cookie dough up to 2 days ahead and keep it covered in the refrigerator. When you’re ready to bake, if the dough is too firm to scoop, leave it on the counter for a few minutes to soften slightly.

More Fresh Milled Flour Holiday Recipes

Equipment

Grain mill
Kitchen scale
Stand mixer or hand mixer
Cookie scoop or tablespoon
Baking sheet
Parchment paper

Ingredients

230 g soft white wheat berries (see notes for more options)
½ teaspoon baking soda
¼ teaspoon fine salt
¾ cup creamy peanut butter (195 g)
½ cup softened butter (113 g)
½ cup granulated sugar plus more for rolling
½ cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
35 Hershey’s Milk Chocolate Kisses unwrapped

Instructions

Weigh 230 grams of soft white wheat berries and mill them into fine flour. In a small bowl, whisk together the freshly milled flour, baking soda, and salt. Set aside.
In a large mixing bowl, use a hand mixer or stand mixer fitted with the paddle attachment to beat the softened butter, peanut butter, granulated sugar, and brown sugar on medium speed until creamy and well combined.
Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and beat until combined.
Gradually add the flour mixture to the wet ingredients and mix on low speed just until combined. Be careful not to overmix the dough.
Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This gives the freshly milled flour time to absorb the moisture while the dough firms up in the refrigerator, helping the cookies hold their shape during baking.
Preheat your oven to 375°F and line your baking sheets with parchment paper. Unwrap the Hershey’s chocolate kisses so they’re ready to press into the cookies when they come out of the oven.
Use a tablespoon or small 1” cookie scoop to portion the chilled dough into approximately 1-inch balls. Roll each ball in granulated sugar, then place them a few inches apart on the prepared baking sheets.
Bake for 8-10 minutes, or until the cookies look puffy, slightly cracked, and just set around the edges. Mine bake perfectly at 9 minutes. Be careful not to overbake them!
As soon as you remove the cookies from the oven, place a Hershey’s chocolate kiss in the middle of each one, pressing down just enough to create those classic cracks around the edges.
Leave the cookies on the baking sheets for a few minutes to firm up, then move them to a wire rack to finish cooling.

Notes

Grain Options: I prefer soft white wheat for its tender texture, but spelt, einkorn, khorasan (Kamut), or a blend of different grains are also worth trying! Just keep in mind that the texture may vary depending on the grains you use.

Storing & Freezing

Room Temperature: Store in an airtight container for up to 1 week, making sure the chocolate has set before stacking.

Freezer: Freeze baked cookies for up to 3 months, separating layers with parchment paper. Thaw at room temperature.

Cookie Dough: Freeze rolled dough balls for up to 3 months. Roll in sugar before baking from frozen, adding 1–2 minutes to the baking time.

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