Recipe: PPK's Peanut Butter Chocolate Pillows

Usually I find a recipe I  like, or an idea I like, and I tinker with it to make it my own.  But these cookies need almost no tinkering.  These were one of the first vegan cookie recipes I made after we started dabbling with vegan eating over a year ago.  They were a big hit with vegans and non-vegans alike.  So here they are, for you to enjoy.

The general idea is this: you make 2 cookie doughs, one for the chocolate outside and one for the peanut butter middle.  You roll the peanut butter middle dough into small balls, then you flatten the chocolate dough into discs and envelop the peanut butter balls in the cookie dough and roll them to spread evenly.  You flatten them slightly and bake.  Voila - peanut butter chocolate pillows!

The original recipe can be found here (and I encourage you to check out the Post Punk Kitchen's other mouthwatering recipes on the site).

Peanut Butter Chocolate Pillows
Makes 24 cookies


Preheat oven to 350 and line 2 baking sheets with parchment paper.

Peanut Butter Dough (for filling)
3/4 c natural peanut butter
3/4 c icing sugar
3 tsp coconut milk (or other non-dairy milk)
pinch of salt (if peanut butter is unsalted)

Stir together all ingredients until well blended.  Roll into 24 tablespoon-sized balls and set aside.

Chocolate Cookie Dough (for outside)
1/2 c grapeseed oil
1 c coconut sugar
1/4 c maple syrup
3 tbsp coconut milk (or other non-dairy milk)
1 1/4 c flour
1/4 c almond meal (or another 1/4 c flour)
3/4 c cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Combine oil, sugar, maple syrup and milk and mix well.  In a separate bowl, whisk together flour, almond meal, cocoa powder, baking soda and salt.  Add dry to wet ingredients and mix to combine.

Roll a heaping tablespoon of chocolate dough into a ball and flatten into a disc, approx 1/4 inch thick.  Place peanut butter ball in centre of disc and gather around the ball, coating completely (don't worry about it being evenly covered, just make sure no peanut butter is showing).  Roll chocolate wrapped peanut butter ball between your palms until coated evenly.  Flatten between your palms.  Place on baking sheet.  Bake for 10 minutes.  Remove from oven and let stand on sheet for 2 min.  Transfer to cooling rack to cool.  



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