We’ve made these tasty chocolate cookies filled with a peanut butter cookie on a few different occasions so it was just right to make them at Christmas. Actually I made them last Christmas and people were seriously fighting over the last few on the plate. So for the fun of our holiday and to make very valuable, memorable videos (aka threat videos) for the future, I decided to make them again. Ha-ha Too much fun!
These cookies look hard when reading the recipe but to tell the truth, it’s not hard at all. It does take some time though, so plan ahead to not be in a rush. In essence you are making two different cookie doughs. Then you make balls out of all the dough. Then just wrap the peanut butter ball with the chocolate cookie dough. Then just toss them in the oven and bake. Trust me; they are worth the extra work!
This cookie recipe can be found in the Vegan Cookies Invade the Cookie Jar Cookbook or online at the PPK website. I have reposted the original recipe from PPK online so you can find it easily. I highly suggest you go about checking out the PPK website and then buy the cookbook.
Peanut Butter Chocolate Pillows
makes 2 dozen cookies
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3c + 2 tbsp unsweetened cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.
Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.
Preheat oven to 350°F. Line baking sheets with parchment paper.
Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.
Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.