COTW PEANUT BUTTER BLOSSOMS
Classic peanut butter blossoms are always a crowd favorite. Making them with Cream of the West 100% organic Roasted Wheat takes them to the next level!
Ingredients
- ½ cup Butter (softened)
- 1/2 cup Brown Sugar
- 1/2 cup Sugar
- 1/2 cup Creamy Peanut Butter
- 1 large Egg
- 1 teaspoon Vanilla
- 1 Tablespoon Milk
- 1 1/2 cups Flour
- 1 teaspoon Baking Soda
- ¼ cup Cream of the West Roasted Wheat
- 1/2 teaspoon Salt
- Sugar (about ½ cup to roll cookie balls in)
- 1 pkg. Chocolate chunks or unwrapped Hershey Kisses (see note below)
Directions
In a large bowl, beat butter and sugars until combined and slightly fluffy, about 2 minutes. Add peanut butter, egg, vanilla and milk, mixing well after each addition.
In a separate bowl whisk together dry ingredients. Add slowly to peanut butter mixture and mix to combine.
Place covered dough in fridge to chill for at least 1 hour, up to 2 days.
Remove from fridge, roll a generous tablespoon of dough into a ball and roll in granulated sugar. Place in baking sheet leaving bout 2 inches between cookies.
Press chocolate chunk or two (I like to use Guittard super cookie chips) into center of each cookie. Using your fingers to smooth out edges where cookie cracks.
Place on rack in center of oven. Bake at 3500 for 10 minutes.
Let cookies cool for a few minutes on baking sheet before removing to rack to cool completely.
NOTE: If using Hershey’s kisses you may want to add kisses to cookies immediately after baking and place in fridge to allow chocolate to adhere to cookies.