Einkorn Peanut Butter Blossom Cookies

Makes 36 cookies

This recipe can also be made with jovial’s Gluten Free Flour.

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Recipe Name
Einkorn Peanut Butter Blossom Cookies
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  • 1⅓ cups (160 g) jovial All-Purpose Einkorn Flour
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 8 tablespoons (113 g) unsalted butter, melted and cooled
  • ½ cup (105 g) packed brown sugar
  • ½ cup (100 g) granulated sugar
  • 1 large egg
  • 1 cup (226 g) unsalted creamy natural peanut butter
  • 36 pieces of chocolate kisses or pieces of white, milk or dark chocolate


  1. Preheat oven to 350°F. Lightly butter a cookie sheet.
  2. In a medium bowl, combine the flour, baking soda, and salt.
  3. In the bowl of a standing mixer fitted with a paddle attachment, cream together the butter and the sugars for 2 minutes, stopping to scrape down the sides a few times.
  4. Add the egg and beat on medium-low speed for 1 minute. Add the peanut butter and beat on medium-low speed for 1 minute.
  5. Remove the bowl from the mixer and fold in the flour mixture until it is completely absorbed. Cover and refrigerate for 30 minutes.
  6. Roll 1 tablespoon (20 g) of dough into a ball and place 2 inches apart on a prepared cookie sheet.
  7. Bake for 12 minutes.
  8. Remove from the oven and immediately press a piece of chocolate in the center of each cookie. Let the cookies cool on the baking sheet for 10 minutes and then transfer to a wire rack to cool completely.
  9. The cookies can be stored in an airtight container for up to three days.

Additional Tips

Note: If you prefer a peanut butter cookie without chocolate, just flatten the ball of dough with a fork in a criss-cross pattern before baking.