(0) | $0.00

Johnson Estate Winery

Peanut Butter Blossom Cookies with Dark Chocolate

Peanut Butter Blossom Cookies with Dark Chocolate
Recipe Date:
July 13, 2017
Cook Time:
Imperial (US)
These cookies are a childhood favorite, but have been tweaked to make them a grown-up “peanut butter and jelly”. Pairs well with Johnson Estate’s Concord Wine.
  • 1 cup white flour
  • 1/2 cup whole wheat flour
  • 1/4 cup golden or regular flax seeds, ground
  • 1/2 tsp kosher salt
  • 3/4 tsp baking soda
  • 1/2 cup unsalted butter, room temperature
  • 3/4 cup smooth natural peanut butter
  • 1/2 cup white sugar
  • 1/4 cup light brown sugar (or 1/2 cup brown and 1/4 light)
  • 1 tbsp honey
  • 2 tbsps milk
  • 1 large egg
  • 1/2 tsp vanilla extract
  • dark chocolate "kisses"

Preheat oven to 350°F. Line several baking sheets with parchment paper, although these cookies do not stick to the pan and you could easily skip this step.

In a bowl, sift together the flours, flax seed, salt, and baking soda. Set aside.

In the bowl of a stand mixer with the paddle attachment, or with a hand mixer, cream together the butter and peanut butter until light and fluffy. Add the sugars and honey and beat on high for three minutes, scraping down the sides of the bowl as needed. Add the egg and vanilla, then mix on medium speed until well blended. Add the dry ingredients to the bowl and stir to just combine.

Using about one tablespoon of batter per cookie, form the batter into small balls. Roll each ball in granulated sugar and place on the prepared baking sheet, about two inches apart. Bake the cookies at 350°F until they begin to crack, about 10-15 minutes. At this point, top each cookie with a piece of dark chocolate, pressing slightly to seat the chocolate. Bake an additional three minutes. Remove and cool on a wire rack.


Sign Up For Our Newsletter

Keep up to date on the latest wine releases, events, and promotions!
View Past Newsletters.