Monday, March 1, 2010

Recipe: Peanut Butter Chocolate Pillows

I made these delicious cookies for Book Club the other night. They are from Vegan Cookies Invade Your Cookie Jar. I've been wanting to make them since I got the book for Christmas and they did not disappoint. I pretty much stuck to the recipe, other than using all regular cocoa instead of Dutch processed and black cocoa. They are like a Reese's in cookie form. How can you go wrong there?

Peanut Butter Chocolate Pillows
Makes 2 dozen cookies

Chocolate dough:

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
1/3 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
2/3 cup confectioner’s sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract

Preheat oven to 350°F. Line baking sheets with parchment paper. 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.

To 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.

Create the centers of the cookies by rolling the peanut butter dough into 24 balls. (Divide the dough in half, then half again and make each potion into 6 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 dough balls on lined baking sheets about 2 inches apart. If desired gently flatten cookies a little, but this is not necessary. Bake for 10 minutes one sheet at a time. Remove sheet from oven and let cookies cool for 5 minutes before moving to a wire rack to cool completely. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

5 comments:

Aubrey said...

This looks delicious and I'm a sucker for anything chocolate and peanut butter. How much flour do you put in?

Kate Wangsgard said...

Oops, I left out the flour. I've fixed the recipe. Thanks Aubrey.

Dyami said...

I saw on a recipe a while back that you used coconut milk as a substitute. Today I wanted to make pudding and be able share it with June, so I pulled out the coconut milk instead of the toxic to babies cow's stuff and it's amazing!

J I L L A I R E said...

I recently saw a recipe like this (can't remember where) but wondered if it would just be too much work with having to put the chocolate dough around the PB center. Was it a pain?

Jonina said...

I just made these and they were a hit (the most delicious vegan thing I've ever eaten, said Aaron).