Recipe by Justin Rumsey, Executive Chef of the Millstone Café
From our kitchen to yours, enjoy this recipe from the Millstone Café’s new Executive Chef, Justin Rumsey. If you’ve never tried this classic cookie, the holiday season is the perfect time of year to whip up a batch or two to share with family and friends—or keep them all for yourself…we won’t tell!
Ingredients:
- 1/2 cup granulated sugar, plus extra for rolling cookies
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 2/3 cup creamy peanut butter
- 1 egg
- 1 1/2 cup all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- About 36-38 chocolate kisses, unwrapped
Directions:
Using a large mixing bowl, combine the granulated sugar, brown sugar, butter, peanut butter and egg with an electric mixer, on medium speed, until well mixed. By hand, stir in the flour, baking soda and baking powder until just combined and a dough forms. Scoop and shape the dough into one-inch balls, then roll each dough ball in granulated sugar to coat. Place on ungreased cookie sheets, about two inches apart.
Bake cookies at 375℉ for 8-10 minutes or until the edges are just starting to turn light golden brown. Remove the pan from the oven and immediately place a chocolate kiss in the center of each cookie, pressing down slightly until crinkles/cracks just start to appear on the cookie's surface. Remove cookies to a cooling rack to cool completely before serving.
Chef Tips: Mix it up! With so many varieties of chocolate kisses available, it’s always a fun twist to use an assortment of different flavors when making this recipe. Peanut butter blossoms are also a great “make ahead” cookie. Unbaked cookie dough balls can be frozen for up to three months and then baked directly from the freezer (no need to thaw). Just allow a few extra minutes of baking time if they are frozen.
Vegan Peanut Butter Blossoms
For a twist on this classic cookie favorite, make the below substitutions for a dairy-free, vegan option!
Ingredients:
- 1/2 cup vegan butter
- 1/2 cup granulated sugar (plus extra for rolling cookies)
- 1/2 cup light brown sugar
- 3/4 cup creamy peanut butter
- 3 Tbsp. soy milk or other non-dairy milk
- 1 tsp. baking powder
- 1 1/2 cups all-purpose flour
- 1/2 tsp. salt
- 24 vegan chocolate kisses or dark chocolate kisses
Directions:
*Preheat the oven to 350°F. Line two large baking sheets with parchment paper.
Add vegan butter, granulated sugar and light brown sugar to a mixing bowl and cream together until smooth. Then add peanut butter, soy milk and vanilla extract and mix in until well combined.
In a separate bowl mix together the all-purpose flour, baking powder and salt. Add dry ingredients in with the wet ingredients and mix together with a spoon until a thick cookie dough forms. Scoop and shape the dough into one-inch balls, then roll each dough ball in granulated sugar to coat. Place on ungreased cookie sheets, about two inches apart.
Bake the cookies, one tray at a time, for 10 minutes until lightly golden and domed on top. As soon as they come out of the oven, quickly press a vegan chocolate kiss (or vegan chocolate square) into the center of each cookie until it sticks. Then immediately place the whole tray of cookies into the freezer for the chocolate to set. It's important to do this step quickly so that the chocolate doesn't melt. Enjoy!
Chef Tips: You can also make these gluten free by replacing the regular flour with a gluten-free, all-purpose baking blend.
About the Chef:
The roots of inspiration of becoming a chef started at an early age for Chef Justin Rumsey, who started out his career working at his family’s ice cream and coffee house in Swarthmore, PA. He then went on to study culinary arts at a small French cooking school in Baton Rouge, LA. After finishing school, Chef Rumsey came back to the Brandywine area and worked as a chef for the next 22 years in many different positions at restaurants throughout Chester and Delaware counties. Focusing on fresh and seasonal ingredients, Chef Rumsey’s latest culinary adventure has led him to the Brandywine Museum of Art where he now serves as Executive Chef of the Millstone Café.