Peanut Butter Chocolate Pillows
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 24
Ingredients
Chocolate Dough:1/2 cup Canola Oil1-1/2 cups Organic All-Purpose White Flour1 cup vegan granulated ugar (like Florida Crystals)1/4 Cocoa, unsweetened3 TBS Black cocoa powder (or more regular cocoa)2 TBS Soymilk (or any other non-dairy milk)1/4 cup Maple Syrup1 tsp Salt1/2 tsp Baking Soda 1 tsp Vanilla ExtractPeanut Butter Centers:3/4 cup Peanut Butter, smooth style3/4 cup Confectioner's Sugar (plus a little more if needed)1/2 tsp Vanilla Extract2 TBS Silk Soy Creamer
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.
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.
Nutritional Info 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
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