First off, I caved and joined twitter. So if you want to know what spices I am running low on, today is your lucky day. OK, now I’ll make with the cookies.
It seems that Peanut Butter Pillows won this battle, but the war still rages and I’ll post a few more of your recipe requests in the next few weeks. Right now, though, let’s get down to business. This recipe come straight from the ska checkered oven mitted hands of Terry Hope Romero.
Chocolate and peanut butter fans will totally stalk you once they get a bite of these classic chocolately cookies with a heart of sweet and salty peanut butter. We can’t deny impatience is rewarded here: these cookies when eaten warm just a few minutes out of the oven are dynamite. We use black cocoa powder because we happen to have it, but dutch processed or even regular cocoa powder would be A-OK.
Peanut Butter Chocolate Pillows
makes 2 dozen cookies
Chocolate dough:
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
Filling:
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
In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. 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°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.
These were delicious! I only had olive (not canola) oil and molasses (not maple syrup), but those subs worked fine–I think the molasses (plus the raw sugar I used in place of usual granulated sugar) was a strong enough flavor to get rid of the olive oily taste. Also, I put cinnamon in the filling, which is a great addition.
i am allergic to peanuts so i can only taste a bit of peanut butter even if i love it so much.;”`
Oh.My.Holy.CHOCOLATE.
These were delicious! My whole omni family, who are usually very critical of anything vegan, all loved them.
The only issue I had was that the chocolate dough tended to crumble when it was warm- I plan to add a bit of cornstarch next time for binding purposes- and, yes, there will DEFINITELy be a next time 🙂
I made these last night. They are great! Boy does that chocolate stick to your hands though! Yikes! You can’t even taste the vegan 🙂
These are incredible! The only thing I want anyone who is going to make these to know is to not use room temperature peanut butter. I have made it with both room temp and chilled peanut butter and the cookies are much less greasy/oily when the peanut butter is chilled. I had to throw out an entire batch and start over because the dough was SUPER oily, i even added extra powdered sugar, but it didn’t help. Thought I’d pass this on so everyone can learn from my mistake 🙂 GREAT RECIPE – my vegan hater of a brother in law LOVES these cookies!
My husband and I made these last night. They are so fantastic! This is the first recipe we’ve made from “Vegan Cookies Invade Your Cookie Jar”, and this alone made the purchase worth it! My friends are begging for the recipe!
peanute butter with strawberry jelly is my favorite sandwhich spread. it taste so yummy.“
Have just baked my first batch, eaten four already. These are IMMENSE!!!! Thank you so much!
hi! i just had a question. i swear i followed this recipe to the t! but both the cookie mix and the cookies themselves tasted TERRIBLE. i feel like i did something wrong, and i really feel it was the baking soda. i just want to make sure that it is infact supposed to be baking soda and not baking powder? because they really tasted just like baking soda should, i would assume. if you have any suggestions i would greatly appreciate them! thank you so much!!
O.M.G. WOW these are good! Made them yesterday to mail off to family for Christmas! Made the Mocha Chip Muffins too and they’re amazing as well!
DO NOT USE CANOLA OIL unless you’re a fan of trans fats. That stuff is pure garbage and is, sadly, marketed as beneficial to heart health when it does the complete opposite. In how it’s processed, it’s heated at high temperatures and deodorized, thus turning any positives about it into extreme negatives.
made these today with many substitutions as our cupboard was somewhat bare
almond butter for the peanut
molasses for the maple
olive oil in lieu of canola
buckwheat and sorghum flour for wheat
cream for the vegan milk
added almond extract to center
and instant espresso powder, cinnamon, rum to cookie dough
many thanks for this recipe. the assembly was fun and the dough handles very well!
made some round and flattened others…just to see.
thanks again
hm… i have to admit, i had a few problems with these. The dough was very oily and broke easily, it was nearly impossible to form them. i don*t know, what the problem was, mabey german ingridients differ from american ones? or our cupsize is not your cupsize? well, my vegan baking skills are at the beginning, so maybe i*ll just need a little more practice. Fortunatly, i’m a very patient person when it comes to baking, so the outcome is very good, despite all the problems 😉
My chocolate dough turned out weird and grainy (kind of like Play Doh with sand in it?) It fell apart very easily and adding more almond milk just made it sticky. Adding more flour made it fall apart again. I used raw sugar… could that have contributed?
I can’t stop eating these!!!
I am NOT a fan of chocolate…. and only eat peanut butter when it is baked as a cookie, but these were amazing!!
Can they be frozen??? There are four of us, and I would love to eat half and then freeze half…. (Of course by now, we have eaten way more than half 🙂
These are great, just made them… I squished mine down into more of a cookies shape. The dough is much easier to work with after resting in the fridge for 15 mins. before shaping the cookies.
I just made them…i wasn’t sure how they would be because the filling wasn’t very sweet when i tried it after I mixed the filling together, but they turned out to be fantastic! I followed the recipe exactly and it was perfect 🙂 Thanks for this great vegan recipe! My girlfriend is going to love them when I surprise her with them for dessert 🙂
I had to make double the amount of chocolate batter, so maybe I’m just really bad at flattening the dough. I compensated by making double the amount of peanut butter filling balls and doubling the amount of cookies so we wouldn’t all get fat (although it IS hard to just eat one)….So YUMMY!
Seriously – this is ridiculous. How the hell am I supposed to make these cookies when I can’t stop eating the chocolate dough?
Wow, just found the site. These are going to have to be made tomorrow. I’ve been looking for a decent Vegan cookbook and I’ll have to go get your latest!
Amazing!!!!!!!!!!!!!!!!!!!!!!!!!
Ok, a question– I don’t have any unsweetened cocoa powder in the house, but I do have (IT WAS GIVEN TO ME!) a container of powdered Nestle Quik. Anyone think it’ll work decently if I use that, and cut back on the sugar in the cookie batter?
Nah, aesthetics aside, it won’t be chocolatey enough.
Just made these (um I didn’t use the Nestle Quik, thanks Isa 🙂 and they are ridiculously divinely delicious. But I’m wondering if it’s really necessary to add sugar to the PB filling? Would it work to just use a small ball of the plain ol’ PB without adding anything, or is there a baking-related reason it needs to stay in there?
Confectioners sugar is vegan? I thought it was processed with bone char.
These are weepingly delicious; little mouthfuls of peanut buttery heaven. And they turned out exactly like the picture, which is oddly gratifying. I feel that anyone who eats these could go on to do great things. Or achieve world peace. Thank you!
I can’t wait to make these! First I’ll have to finish the chocolate-coated spelt-chufa cookies I made earlier…
I’ve made this numerous times and each and every time I love them even more. The peanut butter taste like reese’s! I am making them again tonite! I am Vegan and people tend to think that vegan food is gross but i love changing peoples minds when I bake. Everyone loves it
Lorwill:
Some are, some arent. You have to check into which ones are.
loved them!
would love the chocolate dough portioned out. i had a lot of extra peanut butter batter. i ended up rolling out more than 24 balls but didn’t have enough chocolate dough. and it was a little falling-apart-y. will try the flour+water trick. other ideas? for achieving the correct number?
y’know… after looking at the picture, i’ll be using a MUCH less a amount of chocolate dough next time. they won’t fall apart as i girl-handle them?
i’ve just made them now, the first batch is in the oven as i write! i could only manage to make 21 though, i ran out of the chocolate dough. i obviously used to much around the peanut butter balls because they are turning GIGANTIC in the oven. can’t wait to try them, the batter was delicous 😛
BEST.VEGAN.RECIPE.EVER! so delicious, easy and fun to make, great recipe! 😀
Thank you for the awesome recipe. I am a newborn vegan, and it was such a joy to inhale the batter without risk of salmonella poisoning!
I just made these, and they’re super delicious. As other people said, the peanut butter is a little oily (even after chilling it and adding extra sugar) and the chocolate dough is crumbly, but if you just stick with it, they’re amazeballs. As far as not having enough chocolate, I divided the chocolate into 24 balls before assembling any of the cookies, so I knew I’d have the right amount, and it worked out perfectly!!
I just made these cookies and they are sooooooo delicious. We started eating the pb rolls along the way before putting them in the oven.. perfect combination.. Aloha from the Big Island of Hawaii!
Great recipe! The peanut butter filling came out much better & less oily the second time when I made it with no-stir natural peanut butter.
First time attempt for this recipe was a bit tricky. I used hand-milled flour (I KNOW, not exactly, all-purpose….a little grainier…)
The chocolate dough didn’t come out quite like a dough. It was very grainy due to the sugar granules which never seemed to incorporate into the mixture. Therefore, the cookies didn’t hold their shape. However, they tasted delicious! Next time, I will make sure to use different flour and see if that contributed to the texture problem. However, the graininess was apparent before i added the flour to the chocolate dough mixture. What could have happened???