{ppk’s peanut butter chocolate pillows}

by Cait on March 24, 2013

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Those of you that have read the blog over the years know my weakness for peanut butter and chocolate.  It is possibly one of my favorite flavor combinations in existence.

I found the recipe for these babies yeeeaaaarrrrsss ago when I first started blogging and they immediately made my  “recipes to make” list.

Well, I’m happy to say that four years later, I’ve finally gotten around to making them

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And boy were they ever worth the four year wait!

Even better perhaps than being chocolate and peanut butter is that these fluffy pillows of goodness are also vegan.

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That might not be exciting to some of you who are well versed in the vegan baking world, but for me it’s super exciting.  I haven’t experimented nearly as much as I would have liked to with vegan baking but this recipe has certainly lit a fire under me!

A recipe that contains no eggs, no butter and tastes as good as these do are A-OK in my book.

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PPK’s Vegan Peanut Butter Chocolate Pillows (source)
makes 2 dozen cookies

Ingredients:

Chocolate dough:

  • 1/2 cup canola oil
  • 1 cup sugar
  • 1/4 cup pure maple syrup
  • 3 tablespoons non-dairy milk (I used soy milk)
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/3 cup unsweetened dutch processed cocoa powder
  • 2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt

Filling:

  • 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 (I used soy milk)
  • 1/4 teaspoon vanilla extract

Directions:

In a large mixing bowl combine oil, sugar, maple syrup, soy 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  milk and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry, 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 sheet 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 dough. 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.

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