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Peanut Butter Blossoms with Freshly Milled Flour

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Ingredients
  

  • 1 1/2 cups Fresh Milled Flour 180 g
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 cup butter 113 g (softened)
  • 3/4 cup creamy peanut butter 190 g
  • 1/2 cup granulated sugar 100 g (plus more for rolling cookies)
  • 1/2 cup light brown sugar 100 g
  • 1 large egg
  • 1 tsp. vanilla extract
  • 42 chocolate kiss candies unwrapped

Instructions
 

  • Weigh your wheat berries and then grind them into your dry ingredient bowl.
  • Use an electric mixer or stand mixer for beating the butter, peanut butter, brown sugar, and white sugar for at least 4 to 5 minutes on medium speed.
  • Then add in your egg and beat for another couple of minutes.
  • Mix your dry ingredients in a seperate bowl.
  • Slowly add in your dry ingredients and mix until just incorporated. I beat it with the paddle attachment on my kitchen aid for about 30 seconds.
  • Chill the dough. 30 minutes to 48 hours.
  • Shape about 1 Tablespoon of dough into balls or use a small cookie scoop for uniform portions. Roll each dough ball in sugar before placing them on the baking sheet.
  • Bake for 8-10 minutes. Remove the cookies when you start to see cracking on the top of the cookie and they are golden brown, then immediately press a chocolate kiss into the top of each cookie.
  • Cool completely before storing. Once cool, keep them in an airtight container to maintain that chewy texture.