Vegan peanut butter filled chocolate cookies/pillows

Work (work #2) decided to have an Christmas bbq this past weekend and we all agreed to bring a plate or two of goodies. A few of the guests were vegan so we all made an effort to cater to everyone which was fantastic. It was quite a feast!! The usual sausages, burgers (both meat and vegan black-bean based patties), selection of salads, vegan sushi (tofu + veggie filling), crackers, dips, cheeses, vegan quiche (yum). A brilliant gingerbread house was brought and eagerly (sadly) destroyed by the party. I decided to bring some vegan friendly plates - a fruit platter (cherries, green grapes, strawberries, kiwi, watermelon) and some of Post Punk Kitchen's peanut butter chocolate pillows.

Peanut Butter filled Chocolate cookies
Ingredients
makes 2 dozen cookies
Chocolate dough:
1/2 cup canola oil
1 cup caster sugar
1/4 cup pure maple syrup
3 tbsp non-dairy milk (I used vanilla almond)
1/2 tsp vanilla extract
1 + 1/2 cups plain flour
1/3 cup unsweetened dutch processed cocoa powder
2 tbsp black unsweetened cocoa or more dutch processed unsweetened cocoa powder
1/2 tsp baking soda
1/4 tsp salt

Peanut filling:
3/4 cup natural salted peanut butter - crunchy or smooth (my natural PB wasn't salted so added about 1/4 tsp salt but would add more next time maybe 1/2tsp)
2/3 cup confectioner's icing sugar
2-3 tbsp non-dairy milk (I used 2 tbsp vanilla almond milk)
1/4 tsp vanilla extract

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

2. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of non-dairy 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 non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

3. Preheat oven to 157°C (fan-forced). Line baking trays with baking paper.

3. Create the centers of the cookies by rolling the peanut butter dough into 24 balls.

4. Scoop a generous tablespoon of chocolate dough, flatten into a disc in the palm of your hand 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 the chocolate ball into an smooth ball between your palm (make sure you don't use too much chocolate dough - you only need just enough to cover the peanut ball otherwise it spreads too much... also note the dough is quite sticky and oily but definitely workable!).

5. Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

These were really delish, relatively easy to make and a big hit at the party with both vegans and non-vegans alike. The cookie part is very soft and brownie-like (yum!) and the peanut butter filling was great although I would have liked if it were saltier. I actually added vegan (sweet williams brand) chocolate chips into the peanut butter balls for crunch. I'd love to try these again but with different filling (eg like a coconut bounty-like centre).