Peanut Butter Filled Chocolate Cookies

21 Aug

I don’t suppose this post needs any form of description.
I made this for two important people in my life and shipped it across the ocean.
These cookies took seven days to arrive.
But I think they held up all right. These were extremely delicious when I ate some straight out of the oven.
Depending on the type of peanut butter than you use, adjust amount of soy milk so that both cookie dough and filling form into balls easily without crumbling. The chunky PB in which my recipient is a fan of, was drier and needed more soy milk. But I’d say, smooth PB FTW. Come on now, tell me which PEANUT BUTTER CAMP are you in?!

Peanut Butter Filled Chocolate Cookies (adapted via Desert Culinary)

Cookies
A:
1 1/2 cups flour
1/2 cup dutch cocoa powder
1/2 teaspoon baking soda
B:
1/2 cup butter, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/4 cup peanut butter
1 egg replacer
1/4 cup soy milk
1 teaspoon vanilla

Peanut Butter Filling
3/4 cup sifted confectioners’ sugar
1/2 cup peanut butter
1/4 cup soy milk + more

Preheat oven to 350F/180C

A: Sift together in a medium bowl.

B: In a small bowl, prepare “egg” as per box instructions (whisk 1 tsp + 2 tbs water) In a large bowl, beat together butter, granulated sugar, brown sugar and peanut butter until well combined. Add egg, soy milk and vanilla. Beat well.
Gently mix in the flour mixture about 1/3 at a time until incorporated. Form into 3cm balls, approximately 24.

For the filling

Combine confectioners’ sugar, 1/2 cup peanut butter and soy milk in a mixing bowl and beat until smooth. Form into 24 balls.

Working on a silpat or parchment, gently flatten each chocolate ball. Top with peanut butter ball. Carefully fold chocolate dough over the peanut butter ball and seal the edges. Roll dough into a ball and flatten with palms.

Bake cookies for about 8-10 minutes,until the surface begins to slightly crack. Let cool for 1 minute on the sheet. Transfer to wire racks and cool completely.

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