I went to my first Christmas cookie exchange party this weekend, which inspired me to make these baked-to-perfection peanut butter blossoms. Most people went for the peanut butter blossoms that looked more like sugary, buttery, white flour peanut butter blossoms. The few people who I convinced to try mine were pleasantly surprised. It just goes to show you; sometimes trying new things is a good thing…
This recipe made just the right amount for a cookie exchange. It would also be a good amount for an event of any kind. I had enough left over from the cookie exchange to share with my family at our Christmas party. They were a big hit!
This year’s Christmas has been amazing, despite the lack of snow. As I always say, Christmas is not a day, it’s a whole month, filled with great food, baking cookies, family get-togethers and Christmas music.
I don’t usually dunk my cookies in milk, but when a cookie fell into the cup of milk I was photographing it with, I tried it. I think I’ll have to dunk all of my cookies in milk from now on, because I finally understand why everyone else does it.
These cookies are:
Not to mention, they are:
Packed full of protein
If you like peanut butter, you’ll be reaching for seconds once you try one of these.
- ¾ cup coconut palm sugar
- ⅓ cup coconut oil, room temperature
- ⅓ cup plain Greek yogurt
- ½ cup natural creamy peanut butter
- 1 large egg
- 1½ cup whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- About 20 jumbo semisweet chocolate chips
- Preheat oven to 375 degrees F. and line a cookie sheet with parchment paper. Set aside.
- In a large bowl, mix coconut sugar with wet ingredients, peanut butter and egg with a hand mixer or a whisk. (Using a whisk, this will take longer.)
- Stir in dry ingredients until combined and smooth. Use a big fork to remove any chunks of coconut oil.
- Cover bowl and chill in the refrigerator for 10 minutes.
- Shape dough into 1-inch balls and place on lined cookie sheet about 2 inches apart.
- Bake for 9-13 minutes, or until slightly hardened and golden brown on bottoms. Press chocolate chip into center of each cookie immediately after removing from the oven. Save in an airtight container in room temperature or freeze to save longer.