>> Wednesday, January 27, 2010
When I was browsing the Post Punk Kitchen site the other day, the photo of their vegan peanut butter chocolate pillows caught my eye. Perhaps that's an understatement. When I saw the cookies, I printed off the recipe in a frenzy and bolted down to the kitchen to bust out my mixer. I made them immediately. For once, I followed the instructions step by step -- changing nothing, really.
And I'm excited to say that these "pillows" are my new favorite cookie. I never thought I'd beat peanut butter blossoms . . . so it blows my mind. Breathe in all that peanut buttery goodness . . . (PS: My hands were WAY TOO sticky to take good process photos for this post -- the dough feels rather oily, but it's OK, they turn out beautifully.)
What you'll need . . . taken from the PPK)
For the chocolate cookie part:
- 1/2 cup canola oil
- 1 cup raw sugar (I found that the larger granules give them a crunch)
- 1/4 cup pure maple syrup
- 3 tablespoons non-dairy milk
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour (I used white whole wheat)
- 1/3 cup unsweetened dutch processed cocoa powder
- 2 tablespoons dark unsweetened cocoa
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the Filling:
- 3/4 cup natural salted peanut butter, crunchy or creamy style
- 2/3 cup confectioner’s sugar
- 1/4 teaspoon vanilla extract
- 2 to 3 tablespoons soy creamer or non-dairy milk
Method . . .
- In the bowl of an electric stand mixer combine oil, raw sugar, maple syrup, non-dairy milk, and vanilla and mix until smooth. Sift the flour, cocoa powder, dark cocoa, baking soda and salt together and add to the wet ingredients. Mix to form a moist dough.
- 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 degrees 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 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 with the heel of your hand.
- 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 airtight container.
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