Whole Wheat Peanut Butter Candy Kiss Cookies
Author: Donna Miller
Recipe type: Dessert
Cuisine: American
Serves: 4 dozen
- ¼ Cup Organic Coconut Oil
- ¼ Cup Real Butter
- ¾ Cup Creamy or Crunchy Peanut Butter
- ⅓ Cup Organic Evaporated Cane Crystals (Raw Sugar)
- ⅓ Cup Succanant or Brown Sugar
- 1 Egg
- 2 teaspoons Pure Vanilla Extract
- 1½ Cups Freshly Milled Hard White Wheat
- 1 teaspoon Aluminum Free Baking Powder
- ½ teaspoon Sea Salt
- 48 Chocolate Candy Kisses
- Gather all ingredients before beginning to mix.
- Heat oven to 375 degrees F.
- Disrobe the candy kisses from their foil and set in a cool place (not atop the oven).
- With electric mixer, beat Coconut Oil, Butter and Peanut Butter in a large bowl until smooth.
- Add Raw Sugar and beat.
- Add Succanant or Brown Sugar and beat.
- Add egg and vanilla and beat.
- Set this bowl aside.
- In a smaller bowl, place freshly milled flour, sea salt and baking powder stir with fork or whisk to combine.
- Gradually beat the flour mixture into the peanut butter mixture until all is combined.
- Dough is complete.
- Spoon out 1 rounded Tablespoon and roll to form a ball.
- Place on an ungreased cookie sheet with room for a little expansion for each cookie.
- Bake the balls of dough (they will flatten while baking) for about 8-9 minutes on the middle rack.
- When they are slightly browned, remove and place a candy kiss in the center of each cookie.
- Remove to a wire rack to cool immediately after all cookies have been topped.
- Resist the urge to put them in the oven after topping with the candy kiss.
- Don't like chocolate? Just tap the top of the peanut butter cookie with a fork to flatten.
Recipe by Baking Whole Grains at http://bakingwholegrains.com/whole-wheat-peanut-butter-candy-kiss-cookies/
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