PPK's Peanut Butter Chocolate Pillows

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 . . .

1. 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.
2. 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.
3. Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
4. 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.
5. 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.
6. 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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