This was not the most fun of recipes to make, as the oil makes the dough very greasy, and it's probably not very good for you either. We're talking heart-attack levels of sugar.
They tasted okay! And lord knows they should have, given the amount of sugar I stirred into the damn things.
The original recipe is vegan but as noted below, I used dairy milk instead of non-dairy milk in my version.
Chocolate dough:
1/2 cup canola oil
1 cup sugar
1/4 cup pure maple syrup
3 tablespoons milk (non-dairy milk in original recipe)
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
Combine oil, sugar, maple syrup, milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt and mix to form a moist dough.
Filling:
3/4 cup natural salted peanut butter, crunchy or creamy style
2/3 cup icing sugar
2 to 3 tablespoons milk (non-dairy milk in original recipe)
1/4 teaspoon vanilla extract
In another mixing bowl beat together peanut butter, icing sugar, 2 tablespoons of milk 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 milk. If dough is too wet, knead in a little extra powdered sugar.
Preheat oven to 190 C.
Roll 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 centre.
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. Repeat with the remaining dough.
Place cookies on lined baking sheets and bake for 10 minutes. Remove sheet from oven and let cookies cool for 5 minutes before moving to a wire rack.
Adapted from Post Punk Kitchen
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