Vegan Peanut Butter Filled Chocolate Cookies
These cookies are great. I modified the recipe to make them vegan.
These cookies are great. I modified the recipe to make them vegan.
- Carbohydrate 946.1908 g
- Cholesterol 17.1733333333333 mg
- Fat 230.714508333333 g
- Fiber 19.2846669586499 g
- Protein 53.533225 g
- Saturated Fat 56.9091183333333 g
- Serving Size 1 1 recipe (1373g)
- Sodium 4164.54416666667 mg
- Sugar 926.90613304135 g
- Trans Fat 8.80814749999998 g
- Calories 5984 calories
Step-by-step
- Mix flour, cocoa powder, and baking soda in a bowl.
- In a separate bowl, cream together the margarine, sugar, and brown sugar. When combined, mix in the soy milk.
- Add the flour mixture to the wet ingredients and mix.
- In a separate bowl, mix the powdered sugar and peanut butter with a spoon or your hands. When ingredients are incorporated, add the chocolate chips and knead further with your hands to incorporate the chocolate chips.
- Line a baking sheet with parchment paper.
- Take about a 2 or 3 tablespoons of the chocolate dough in your hand, and roll into a ball. Flatten the ball on the parchment paper to form a disk. Take a pinch or about 1 teaspoon of the peanut butter mixture and place in the center of the disk. Fold the edges of the disk up and over the peanut butter, pressing the seams together. Place the cookie seam-side down on the parchment paper to bake.
- Bake for 8-12 minutes in a preheated 350? oven.
Operating with a single rimless baking sheet and an oven prone to hot spots requires careful spatial management for stuffed doughs. This recipe yields dense, rich confections that manage thermal constraints efficiently by utilizing parchment paper to prevent scorching on the bottoms. Standard domestic sheet pans will accommodate six stuffed cookies comfortably, allowing adequate airflow for even heat distribution during the eight to twelve minute baking window at 350 degrees Fahrenheit.
Strong bitter components in cocoa powder demand contrasting beverage pairings to cut through the heavy fat content of margarine and nut butter. Unsweetened cold brew coffee provides a tannic backbone that balances the 926 grams of total sugar present in the batch. Alternatively, chilled unsweetened almond or oat milk cleanses the palate between rich bites without introducing competing dairy flavors.
Structural integrity depends entirely on sealing the chocolate dough completely around the peanut butter core. Overworking the exterior dough causes excessive gluten development, resulting in tough rather than tender cookies. Undercooling the filled disks before baking leads to structural failure, causing the center to rupture and leak oil onto the parchment.
Store these baked goods in an airtight container at room temperature for up to three days, placing parchment paper between layers to prevent sticking. Humidity accelerates softening in flour-based confections containing high amounts of hygroscopic sugars. Freezing unbaked assembled disks on a tray before transferring them to a bag allows direct baking from frozen by simply adding two minutes to the timer.
