Baking is something I love to do, but my problem is with the finished goods. Through many years of intense cookie therapy, my chocolate chips and I came the same conclusion, bake only for special events and birthdays. This method was the answer My Vegan Gut was looking for. Now, I only have 12, and give the rest away to a few lucky friends.
With a friends birthday coming up, I knew only a combination of chocolate and peanut butter would do. After reading up on many different recipes, I found this one from, Vegan Cookies Invade Your Cookie Jar. What I really like about the look of this cookie is at first glance, one would think this was yet another ordinary vegan chocolate cookie, but after only one bite, you'd feel the same as when it was discovered the world wasn't flat because this cookie is anything but.
What you will need:
- 3/4 cup natural *salted peanut butter, any style
- 2/3 cup powdered sugar
- 3 tablespoons *nondairy milk or creamer
- 1/4 teaspoon pure vanilla extract
*2 I always use unsweetened almond milk anytime 'milk' is called for.
Part Two; The outer chocolate dough:
- 1/2 cup canola oil
- 1 cup sugar
- 1/4 cup pure maple syrup
- 3 to 4 tablespoons nondairy milk
- 1/2 teaspoon pure vanilla extract
- 11/2 cups all-purpose flour
- 1/3 cup + *2 tablespoons unsweetened coca powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- Two large mixing bowls
- Electric hand mixer
- One large or two small cookie sheets
- Parchment paper
Let's make yumminess:
Part one; The inner filling:
- In a mixing bowl add: peanut butter, powdered sugar, 2 tablespoons milk and vanilla. (1)
- Using an electric mixer, mix/beat until you have a moist but firm dough. (2)
- Add 1 tablespoon of milk and stir in. *If dough seems too wet, mix in a little extra powdered sugar.
- Divide dough into 4 equal parts. (3)
- Roll each portion into six balls. You'll have 24 peanut butter balls in total. Set aside.(4) (Don't eat them!!)
- Preheat oven to 350F. Line cookie sheet(s) with parchment paper.
Part two; The outer chocolate dough:
- In a mixing bowl add: oil, sugar, maple syrup, 3 tablespoons milk and vanilla. Mix manually until smooth. (1)
- Add, flour, all cocoa powder, baking soda and salt. Mix well using hands until *dough is moist. (2a and 2b)
Part three; putting it all together:
- Scoop a generous tablespoon of chocolate dough, set into palm. (1)
- Using your other hand, apply pressure, flatten dough into a thin disc. (2)*Dough may crack a little, smooth out as best as possible before the next step.
- Place a peanut putter ball in center of chocolate. (3)
- Fold chocolate dough over the peanut butter. (4) *this step doesn't have a perfect science. I got the hang of it after my second cookie.
- Lightly roll/press into a smooth ball between your palms and lightly flatten the cookie slightly. (5) It should look a little like a knocked up chocolate cookie.
- Place all knocked up cookies on cookie sheet(s) about 2 inches apart. (6)
- Bake between 10 - 13 minutes. Done Cookie should feel like a ripe avocado, firm and semi-soft when pressed.
- Remove from oven, let sit 5 to 10 minutes before carefully moving them to wire racks to complete cooling.
- Maybe my chocolate dough scoops were a little too generous? I only got about 19 cookies out of it. The recipe said I would get 24. *Only if you run out of chocolate dough, you may eat the inner peanut butter goodness.
- Store cookies in a tightly covered container.
- If you want a warm cookie, microwave for 12 seconds.