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Nutritional Info
  • Servings Per Recipe: 24
  • Amount Per Serving
  • Calories: 177.2
  • Total Fat: 8.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 162.1 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 1.2 g
  • Protein: 3.1 g

View full nutritional breakdown of Peanut Butter Chocolate Pillows calories by ingredient
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Peanut Butter Chocolate Pillows

Submitted by: SUNNYH99
Peanut Butter Chocolate Pillows

Introduction

Faithfully snagged from "Vegan Cookies Invade Your Cookie Jar" from Isa Chandra Moskowitz and Terry Romero. Makes 24 chewy gooey treats. Faithfully snagged from "Vegan Cookies Invade Your Cookie Jar" from Isa Chandra Moskowitz and Terry Romero. Makes 24 chewy gooey treats.
Number of Servings: 24

Ingredients

    Chocolate Dough:

    1/2 cup Canola Oil
    1-1/2 cups Organic All-Purpose White Flour
    1 cup vegan granulated ugar (like Florida Crystals)
    1/4 Cocoa, unsweetened
    3 TBS Black cocoa powder (or more regular cocoa)
    2 TBS Soymilk (or any other non-dairy milk)
    1/4 cup Maple Syrup
    1 tsp Salt
    1/2 tsp Baking Soda
    1 tsp Vanilla Extract

    Peanut Butter Centers:

    3/4 cup Peanut Butter, smooth style
    3/4 cup Confectioner's Sugar (plus a little more if needed)
    1/2 tsp Vanilla Extract
    2 TBS Silk Soy Creamer

Directions

Mix chocolate dough by combining wet ingredients until smooth, then sift in flour and other dry ingredients . Mix well to a moist dough; set aside. (I used KitchenAid stand mixer for both--washed in between, but authors called for hand mixing chocolate dough, and then using handheld mixer for peanut butter dough).

Mix peanut butter, powdered sugar, vanilla and soy creamer to form a moist dough that holds together but isn't so dry it crumbles. If too dry, add a little more creamer. If too goopy, add more powdered sugar.

Cover 2 cookie sheets with parchment. Divide peanut butter dough in half and then half again, and roll 6 balls in your hands from each quarter and place on wax paper. After rolling all 24 balls, take generous tablespoons of chocolate dough and pat into flat circle in your palm, then place a peanut butter ball in center and fold dough over to cover. Roll in your hand until smooth and place on parchment, about 2" apart. Bake at 350 for 10 minutes, leave on cookie sheet for 5 minutes before transferring to rack to cool. Store tightly covered. Makes 24 cookies.


Number of Servings: 24

Recipe submitted by SparkPeople user SUNNYH99.






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Member Ratings For This Recipe

  • I made some modifications, using different flours and sweeteners and a little extra flour but these were absolutely delicious! So rich and very moist. Absolutely decadent. I will not hesitate to make them again, I'm actually looking for an excuse to do so! - 7/13/10

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  • I've made this recipe (vegan ingredients and all) several times, and it is one of my favorite dessert recipes! Love that book! - 4/18/10

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  • I didn't make it vegan. I used real milk, unorganic ingredients - but it was tasty! I can imagine it would be equally tasty with the vegan substitutes. Great recipe! - 1/2/10

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