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Peanut Butter Blossom Cookies Recipe

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This recipe for Peanut Butter Blossom Cookies is from Tad & Lisa's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
1/2 c. xylitol
1/2 c. coconut sugar
1/2 c. organic unsalted butter, softened
1/2 c. organic peanut butter
1 free range egg
2 T. Organic Valley® whole milk
1 tsp. vanilla extract
1 3/4 c. Hodgson Mill® naturally white flour
1 tsp. baking soda
1/2 tsp. Real Salt® sea salt


Coating:
organic sugar

Enjoy Life® mini semi-sweet chocolate chips
Directions:
Directions:
In a medium size mixing bowl, combine xylitol, coconut sugar, butter, peanut butter, egg, milk, and vanilla. Mix until smooth. Add in remaining cookie ingredients and mix until completely combined. If dough is sticky you may have to add a little bit more flour. Refrigerate dough for about 20 minutes. Scoop dough and roll into balls the size of small walnuts. Roll in organic sugar. Bake at 375º for 8-10 minutes. Once removed from oven using the end of a wide/round cooking utensil - make an indent in the center of each cookie. Sprinkle chocolate chips into indent and let melt. Makes approximately 36 cookies.
Personal Notes:
Personal Notes:
Using smallest cookie scoop yields 48 cookies. Using next smallest yields 36 cookies.

 

 

 

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