Pumpkin butter spices mingle with dark chocolate in a moist cookie sprinkled with Demerara sugar.
- 2 heaping tablespoons of ground freeze dried organic corn (available at Whole Foods or online)
- 1 ten-ounce jar of pumpkin butter
- ½ cup butter, softened
- 1/3 cup organic cane sugar
- 1/3 cup organic brown sugar
- 1 egg
- 1 teaspoon vanilla
- 1 ½ cups flour
- 2 tablespoons corn flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- Demerara sugar
- 1 bag of dark chocolate kisses
In a blender, pulse freeze dried corn to powder.
Blend the corn powder, pumpkin butter and butter in the bowl of a stand mixer.
Add in the sugars.
Lightly beat the egg and vanilla together in a separate bowl. Pour into the butter and sugar mixture. Blend on medium speed for 5 minutes.
Mix in the flours, baking soda and salt until well combined.
Chill the dough overnight.
Preheat oven to 375 degrees. Line cookie sheets with parchment paper.
With a mini ice cream scoop create mini balls of cookie dough. (Spray the scoop and the dough will release easily.) Roll the cookie dough balls in Demerara sugar. Place the balls onto the prepared cookie sheets.
Bake for 10 minutes. As soon as the cookie sheets touchdown on the cooling racks, press unwrapped chocolate kisses into the center of the warm cookies.