Whole Wheat-Peanut Butter Blossoms

This cookie the sneaks some whole wheat flour in peanut butter blossoms cookies that kids love.  Even the pickiest eater will not notice.  It is a healthier version of the cookie that many of us love.

Peanut butter blossoms was a Pillsbury bake-off winner recipes in the 9th annual bake-off in 1957.  The original recipe is still very popular today with it’s chocolate kiss and peanut butter cookie.  It was one of the cookies that many of us grew up eating on holidays and special occasions.

• Servings: 40 servings
• Time: 8-10 minutes
• Difficulty: easy
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Ingredients: 

• 1/2 cup peanut butter
• 1/2 cup shortening
• 1/2 cup sugar
• 1/2 cup packed brown sugar
• 1 egg
• 2 tablespoon milk
• 1 teaspoon vanilla
• 1 cup all purpose flour
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• Chocolate kisses unwrapped
• sugar to roll cookie ball in

Directions:

Preheat oven 350 degrees.

In a mixing bowl cream sugar, shortening, peanut butter, brown sugar and egg until blended.  Add milk and vanilla to the mixture.  In a separate bowl, sift flour, baking power and baking soda together.  Add flour mixture part at a time.  This is a stiff dough so you may have to finish adding flour by stirring by hand.

Roll the dough in one inch balls, then roll in sugar and place on cookie sheet.  Press chocolate kiss in the top of the ball.  Place cookies one inch apart on cookie sheet.  Bake at 350 degrees for 8-10 minutes.  The cookie will be set but not brown.  Let cookie sit on the cookie sheet for 5 minutes before removing to finish cooling.