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December 20, 2010

Peanut Butter Pillows

Peanut butter pillows

Michelle Riley/The HSUS

Makes 24 cookies

Chocolate dough

1/4 cup canola oil
1 cup sugar
1/4 cup maple syrup
3 tablespoons non-dairy milk
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
2 tablespoons black unsweetened cocoa powder (or regular cocoa)
1/2 teaspoon baking soda
1/4 teaspoon salt

Filling

3/4 cup natural peanut butter, crunchy or creamy style
2/3 cup powdered sugar
2 to 3 tablespoons soy creamer or non-dairy milk
1/4 teaspoon vanilla extract

Preheat the oven to 350 F (175 C). Line two baking sheets with parchment paper.

In a large mixing bowl, combine the oil, sugar, maple syrup, non-dairy milk, and vanilla and mix until smooth. Sift in the flour, cocoa powder, black cocoa powder if using, baking soda, and salt. Mix to form a moist dough.

Make the peanut butter filling in another mixing bowl. Use a hand mixer to beat together the peanut butter, powdered sugar, 2 tablespoons of the soy creamer, and the vanilla to form a moist but firm dough. If the peanut butter dough is too dry and crumbly (as natural peanut butters have varying moisture contents), stir in the remaining tablespoon of non-dairy milk. If the dough is too wet, knead in a little extra powdered sugar.

Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Try dividing the dough in half, then each part in half again, and roll each portion into six balls.

Scoop a generous tablespoon of chocolate dough, flatten it into a thin 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 into a smooth ball between your palms. Place onto a sheet of waxed paper and repeat with the remaining dough. If desired, gently flatten the cookies slightly.

Place the dough balls onto the lined baking sheets, about two inches apart, and bake for 10 minutes. Remove the sheet from the oven and let the cookies stand for 5 minutes before moving them to wire racks to complete cooling. Store the cookies in a tightly covered container. If desired, warm the cookies in a microwave for 10 to 12 seconds before serving.

Recipe adapted from Vegan Cookies Invade Your Cookie Jar.

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