I mentioned before that the winter makes me crave minty goodies, but what I didn't mention is that no matter what time of the year it is, I will gladly accept anything consisting of chocolate and peanut butter. It has to be my all time favorite combination of flavors and I couldn't stop myself from going back for another, and another, and another one of these cookies. (Okay and maybe another, and another, and another...) It goes to show you that just because something is vegan doesn't mean it has to taste like cardboard! (But maybe for cardboard's sake if it tasted as good as these cookies do, it would have a whole new reputation.) Dave even loved them...and I have to say I love telling him things are vegan after he admits to enjoying them. I'm cruel, I know. :)
Right when I saw the recipe for these I knew I had to make them. Not tomorrow, not the next day, but right that instant. So I did, and I am so glad that I did. My jeans may not be so happy with me, but my tummy and my sweet tooth were really happy. 2 out of the 3 ain't so bad! They do take a little time to put together but believe me when I tell you that they are so unbelievably worth it. A tall glass of vanilla almond milk greatly compliments these like no other...so I'll be sure to have both on hand at all times. Well, maybe not all times because then I would indefinitely turn into one of these cookies, but they will be revisiting my kitchen very, very soon. And if you like your friends a whole lot, you can share their deliciousness with them (because the recipe does make two dozen)...but I was selfish this time and had a hard time even letting Dave get to them. Make sure you don't tell them they are vegan until after they are at your feet begging for the recipe and praising you for your skills in the kitchen.
When I made these I split the amount of peanut butter in half and subbed almond butter for the rest and the outcome was nothing less than extraordinary. After diving right in to make these I realized I used the last of my confectioner's sugar on the mint brownies, so I just threw some cane sugar into the food processor with 2 tablespoons of corn starch and voila, problem solved! A helpful hint just in case you ever run into the same problem and don't feel like heading out to the grocery store (which was the problem that plagued me). I am also infamous for having extra of one component of a recipe and not enough of the other, but I am happy to say that in this case there was only one lonely peanut butter ball that did not get wrapped up in chocolately cookie goodness, but it found a happy home in my belly. So, don't fret if the same happens to you...just eat the extras up and I hope you enjoy them as much as I did!
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
- 1/3 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
- 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
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 bakings 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 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.
Adapted from "Vegan Cookies Invade Your Cookie Jar"