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Fresh Milled Flour Peanut Butter Blossoms

These Fresh Milled Flour Peanut Butter Blossoms are soft and tender with lightly crisp, sugar-coated edges and a milk chocolate Hershey’s Kiss in the center.
Prep Time 15 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 55 minutes
Servings 35 cookies

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.